William F. Yurasko

Cooking with William & Erica, Vol. 4: Pork Chop Bake

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wfyurasko

By Erica Yurasko

Usually, when William and I have pork chops for dinner, William cooks them “Shake-n-Bake™” style, and we eat them with mashed potatoes, corn, applesauce, and sauerkraut. I will admit, it gets a little predictable.

So, since I am doing the cooking for the next week or so, I decided to poke the Internet and see if an interesting recipe popped out. Sure enough, one did (and I already had all the ingredients, too!).
Here it is:

Pork Chop Bake

INGREDIENTS

  • 4 to 6 pork chops, 1/2 to 3/4 inch thick
  • 2 tablespoons vegetable oil
  • salt and pepper
  • 1 can cream of chicken soup
  • 1 medium onion, sliced
  • 3 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce

    • PREPARATION
    Heat oil in skillet over medium heat; brown pork chops; season with salt and pepper. Drain off excess fat. Combine soup, onion, ketchup, and Worcestershire sauce; pour over pork chops. Cover and bake at 350° for 45 to 60 minutes, or until chops are tender.
    Baked pork chops recipe serves 4 to 6.

    ERICA’S ALTERATION

    I mixed up all the sauce, but since the cream of chicken soup was condensed, I added somewhere between ½-3/4 cup of milk to make it a little creamier and more pour-able. I would also probably quarter the onion ring slices the next time.

    RESULTS

    The pork chops were quite tasty. You could detect some sweetness, but there was enough salt in the recipe to moderate it. I served the pork with baked potatoes, which you could drizzle the sauce over. I found it to be quite delicious. William said that he wouldn’t mind having it again sometime.

    ©MMX William F. Yurasko