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. ; )
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