Hello my devoted followers! Smooches & hugs all around! I have a great new-old recipe for you. I call it a new-old recipe because that's exactly what it is- it's an old recipe that I am bringing back to life! Hooray! Resurrected smothered pork chops... I mean can you think of a better recipe to save from the very bottom of the recipe box? Tried and true, always tender and delish, let's make it! Actually, I have to confess that this recipe is not entirely mine. It was given to me many moons ago, in a galaxy far, far away, from a good friend named Harriett Cribb. So, my dearest Harriett, here is your most awesome pork chop recipe- revised just a bit- posted for my followers to try and enjoy!
Divine Smothered Pork Chops
6-8 pork chops (you can use boneless or bone-in. I prefer bone-in.)
1 can cream of chicken soup
3 tablespoons worchestershire sauce (yes, I spelled it right, you can check....)
3/4 cup water
1/2 teaspoon ground oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper
EVOO
Brown the chops in EVOO in a large skillet. Remove the chops to a plate. Deglaze the skillet with the worchestershire sauce and the water using a heavy spoon to pick all the yummy bits from the bottom of the pan. Add the cream of chicken soup, ground oregano, garlic powder, and onion powder. Use a wisk to break it down until it's nice and smooth over low heat. Add the chops back to the skillet and cover them with the gravy. Bring it up to a soft boil. Reduce heat and cover. Simmer for an hour and a half. Yum Yum Yum!
I serve this with roasted potatoes and something very bright. It's kinda bland and blah looking but it really tastes fabulous. However, you need to serve it with something that has a lot of color. Something green. That always makes the kids happy... Bwa-ha-ha-ha-ha-ha!!!!!!
