This is one of those recipes that I saw multiple variations of in various places, all the way from a few community cookbooks to the Better Homes and Garden Cookbook to postings on a cooking list. I normally saute pork chops a la Bittman in How to Cook Everything, a book I dearly love. But that requires last minute attention. I’ve mentioned we’re in swim team season now and I wanted something that I could get ready that could then sit on the stove for a bit and stay warm.
Easy Pork Chops with Sauce
- 2-4 pork loin chops
- to taste salt, to taste
- black pepper, to taste
- garlic powder, to taste
- 1 Tbs oil
- 1 15-oz can cream of mushroom soup or make your own
- 1 Tbs Worcestershire sauce
- 1/4 cup ketchup
- Sprinkle the chops with salt and pepper at least, and garlic powder as well if you like.
- Heat the oil and brown the chops on both sides.
- Mix together the cream of soup, Worcestershire sauce, and ketchup.
- Pour over the chops and bring to a simmer.
- Cover and cook for 45-60 minutes at a slow simmer.
I bought 2 pretty large chops in the mark-down aisle for $2.89. I did actually use a can of soup, although I normally make my own so that was .50. The rest of the ingredients couldn’t add up to .25 total so let’s call it about .90 a serving since I got 4 servings out of it.
These were really good, moist and tender. The sauce went great on the mashed potatoes I made to go with them. A side of fresh asparagus rounded out the meal.
The variations I saw included some with a sliced onion on top of the chops, some with a soup can of milk added, some without ketchup and/or Worcestershire sauce. Several recipes had you brown the chops and then put them and the sauce into a baking dish and bake at 350 F. for 45-60 minutes.