You know that “If you build it, they will come” thing? If you make these pork chops for a guy, I’m sure you can end your lonely nights. Plus, they are absurdly simple and can be made out of stuff you can find at the next door deli. (I might or might not know.) I altered the recipe from “Vintage Victuals,” the vintage cooking blog in which everything looks PHENOMENAL. She has really pretty pots and pictures that make me feel completely inadequate, but what’s new? I changed a few things, and next time I plan on adding about 2 to 3 teaspoons of chili powder to the sauce before cooking to give it a little something extra. If you try it out, let me know! They aren’t the healthiest thing I’ve ever made; however, a 4 ounce chop probably only puts you back around 200-225 calories.
Oh God these were good. I’ve never cooked with canned soup before. I remember watching some TV show as a kid where they cooked chicken with cream of mushroom soup and that night, I dreamt that I was swimming in it. Is that weird? It was fun, I think.
Ingredients:
(Adapted from Vintage Victuals: http://www.vintagevictuals.com/search/label/Chicken)
- 4 3/4 to 1-inch thick pork chops (boneless)
- Salt and pepper to taste
- Olive oil Pam
- 1 can (10.75 ounces) condensed cream of chicken soup
- 3 tablespoons Worcestershire sauce
- 1/4 cup ketchup
- 1 medium onion, thinly sliced
Heat a deep saucepan/skillet and spray liberally with olive oil Pam. Rub down your chops with salt and pepper, and sear on each side for about 3 minutes. While they are browning, mix the rest of the ingredients together, minus the onion, in a bowl. Place the onions on top of the chops and pour on the sauce. Cover, and simmer for 45 minutes.
