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Showing posts with label pork chops. Show all posts
Showing posts with label pork chops. Show all posts
Tuesday, March 3, 2020
Pork Chop Project
I'm still in the kitchen waiting for Spring. I will direct you to the recipe I used for our dinner a few days ago. Tasty but too much work. My shoulder injury from eight years ago is giving me grief now and I'm trying to avoid some movements that aggravate it.
Monday, September 7, 2015
Soaked and Rolled and Baking
"Soaked what?" you say!
I just could not bring myself to throw this old Pyrex dish away despite the abuse it took last night. So..........
It is one of three very old ones; my grandmother's, my mother's, or mine - I don't really know which is which anymore but they all bake great meals. Last night I put 4 large center cut thick cut boneless pork chops in this and covered it with a mixture of ketchup, cream of mushroom soup, chopped onions and worcestershire sauce. I actually had forgotten all about this old recipe until the Mister made the comment that we haven't had a tender, juicy pork chop dinner in a very long time. It was awesome! Bush's homestyle baked beans complemented the meal. Nope! I didn't actually lick the plate, but sure wanted to! We have the remaining two chops and sauce for another time.
Recipe request? Well it's in my head, so here ya go...
At least 4 pork chops, boneless or bone in; center cut - thick cut -or any other. This recipe will cook 6 easily depending on dish depth.
You could sear them first if you like, but it really isn't necessary and makes more work.
1 cup ketchup (Heinz)
1 can cream of mushroom soup (Campbell's)
1 cup chopped onions (frozen Birdseye)
1 tablespoon full Worcestershire sauce. Lea & Perrins
Mix all together and pour over chops in baking dish. Rotate and flip chops halfway through baking time.
Bake uncovered two hours 375°
I guarantee you will eat the most tender, juicy and tasty chops you have had in a long time.
<><><><><><><><><>
"Rolled what?" you say!
The wild plum fruit leather has dried overnight. This time I incorporated the skins in the puree. It tastes GOOD!
<><><><><><><><><> AND THE RICH CHOCOLATE POUND CAKE IS IN THE OVEN. IT'S 9AM AS I WRITE- AND IT'S LABOR DAY!
I just could not bring myself to throw this old Pyrex dish away despite the abuse it took last night. So..........
It is one of three very old ones; my grandmother's, my mother's, or mine - I don't really know which is which anymore but they all bake great meals. Last night I put 4 large center cut thick cut boneless pork chops in this and covered it with a mixture of ketchup, cream of mushroom soup, chopped onions and worcestershire sauce. I actually had forgotten all about this old recipe until the Mister made the comment that we haven't had a tender, juicy pork chop dinner in a very long time. It was awesome! Bush's homestyle baked beans complemented the meal. Nope! I didn't actually lick the plate, but sure wanted to! We have the remaining two chops and sauce for another time.
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At least 4 pork chops, boneless or bone in; center cut - thick cut -or any other. This recipe will cook 6 easily depending on dish depth.
You could sear them first if you like, but it really isn't necessary and makes more work.
1 cup ketchup (Heinz)
1 can cream of mushroom soup (Campbell's)
1 cup chopped onions (frozen Birdseye)
1 tablespoon full Worcestershire sauce. Lea & Perrins
Mix all together and pour over chops in baking dish. Rotate and flip chops halfway through baking time.
Bake uncovered two hours 375°
I guarantee you will eat the most tender, juicy and tasty chops you have had in a long time.
<><><><><><><><><>
"Rolled what?" you say!
The wild plum fruit leather has dried overnight. This time I incorporated the skins in the puree. It tastes GOOD!
(The baking bowl is now shining bright and CLEAN.)
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