Easy Pork Chop Recipe

I’m a pattern seeker/finder by nature. One thing that led me to learn how to experiment in the kitchen is seeing the patterns in various recipes for “nearly” the same thing. Take pork chops. One recipe says brown, the cover with x, then cover the pan and simmer for 30 minutes (or 45 or 60). Another recipe says brown, then move to a baking dish, cover with some sauce or whatnot, and bake for an hour at 350. Another skips the browning. Another throws nearly the same ingredients in a slow cooker, with or without browning first.

Tonight I did this:

3-4 pork chops (bone-in, because that’s what I had)
salt, pepper, garlic powder to taste (or pepper and garlic salt)
1 Tbs oil
1 can of cream of mushroom soup (or make your own cream of soup)
1/4 cup ketchup
1 tsp Worcestershire sauce

Sprinkle the pork chops with whatever you want. Heat the oil on medium high heat and brown the pork chops on both sides. I used to not turn the heat high enough I realized and rarely got a good “browning.” Anyway, brown the chops while you’re mixing up the soup, ketchup, and Worcestershire. Pour the soup mix over the pork chops when they’re browned, cover, and cook for some amount of time. I did an hour tonight on barely a simmer because I wasn’t in a hurry. Cut into one if you’re not sure if they’re done and you’re in a hurry. Also, about halfway through, I turned them and then spooned the sauce back onto the top of them.

Serve with egg noodles or rice or mashed potatoes or whatever you like because the sauce is quite tasty!

Variations I have on seen or tried:

  • Brown some onions first, leave out the ketchup and Worcestershire
  • Add a can of mushroom slices or pieces when you add the soupy mix
  • Add some sliced carrots
  • Add some milk with the soup for more sauce
  • Top the chops with a box of stuffing mix
  • Bake instead of simmer on the stovetop
  • Use 1 cup of cola and 1 cup of ketchup for a more “barbecue” taste