This recipe is so simple it's crazy! I got this from a friend years ago. In my opinion besides Lemony Pork Piccata, it's the only way to cook pork chops. They are nice and tender and if you trim most of the fat off of the pork chops you can use the left over juices (after cooking) for gravy!Easy Peasy Chops
2-3 lbs. of boneless pork chops (I buy pork loin and have the meat counter slice it about 1/2 in. thick)
2 cans cream of chicken soup
1 1/2 cans water (No need to dirty a measuring cup, right?)
6 T. worchestershire sauce
1/4 - 1/2 tsp. black pepper (depends on how much you like pepper)
a few dashes of salt
Place your chops in a 4-ish qt. crock pot. Mix the remaining ingredients in a bowl or mixer then pour over the chops. If there are some parts of the chops exposed just pour a bit more water over it or half way through the cooking turn them over so they don't dry out.
Cook on high for 4-6 hours. Remove the chops to a dish and cover so they can rest (that cooking process is tiring, you know?). Strain the bits out of the remaining juices and if you feel it's a bit too runny add 1 T flour to take 1/2 cup of cold water in a small bowl or tea cup. Then when it's no longer runny add it to the juices and mix in a saucepan over medium heat until it's thicker. (I usually do this a bit at a time so it's just the right thickness.)
I serve this with mashed potatoes or rice. With a side veggie dish and rolls. Mmm mmm good, and easy peasy!
4 comments:
I love cooking chops this way with cream of mushroom. YUMMY :)
I don't understand the gravy part. Are you adding water and flour to the contents of the crockpot?
Mariann,
If you want to use the juices for a gravy remove the chops when they're done cooking and put them on a serving plate. Then take whatever amount of the juices left over and add the water/flour mixture to make your gravy. Hope this helps. : )
Should have said put the juices that are left over (the part you want to use) in a saucepan and then do the gravy thing. ; )
Post a Comment