By Rod Cohenour
Winter has arrived and plans to stay awhile. It's time to turn from light fare like the soup and a sandwich menu to heartier, stick-to-your-ribs hot meals. This dish fulfills that need and is simple to prepare yet filling and delicious to boot.
Give this meal a try. I guarantee you'll find it a pleasure to serve.
Rod's French Onion Pork Chops
15 thin cut boneless pork chop (plan to serve three small chops per person as they are small)
- About 1 tsp ground black pepper
- A good sprinkle of Mrs. Dash
- 2 Tbsp vegetable or corn oil
- 28 oz can Cream of Chicken Soup
- 10.5 oz can French Onion Soup
- A light dash Worcestershire sauce (do not use much as it will over power the flavor)
- 1. Rinse chops and dry thoroughly. Season both sides with spices.
- 2. Prepare electric skillet (or regular skillet) by heating oil for braising chops.
- 3. When oil and skillet are heated, begin braising chops on both sides
- 4. Whisk together two soups and Worcestershire sauce until thoroughly combined. Pour over browned chops.
- 5. Reduce heat to low simmer. Cook for about 40 minutes on low
temperature. Meat will be fork tender and gravy will be thickened.
Serve chops with mashed potatoes (or rice or pasta), a nice salad, and a side of green beans or whatever you choose. Virtually foolproof recipe where the results are mouthwatering. Your dinner guests will rave and you will be pleased with how easy this meal is to prepare.