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Here's the Dish

WOW! Pork Chops

By Charlotte on January 20, 2013 6:13 AM

I usually wind up in the kitchen when I want to do something for someone I love. When our son Cole lived nearby, I was always baking favorites like pumpkin bread, green chile and bacon quiche, and enchilada casserole for him to take home. Sadly, that had to a stop when Cole left for Brooklyn, but my father-in-law John helped me fill the void.

 

About the time Cole moved to the NYC area, my sweet mother-in-law Jo passed away leaving John a bachelor for the first time in more than 60 years. I tried to help out by fixing meals for him routinely. 

Since John was a meat-and-potatoes sort of guy, he especially enjoyed these pork chops.  

WOW! Pork Chops

Pork Chops Ready to Eat - 600.jpgThe recipe is based on one by Diane Lincer from a cookbook called By His Hands, We All Are Fed... that our Sunday School class put together back in 1985. (Cole wasn't even born then!) My mother Patsy suggested this idea when I was looking for something different to prepare for John, saying it was an easy way to fix chops with fantastic brown gravy. And boy was she right!    

My version of this comfort food classic includes even more gravy than the original because I'm crazy for condiments. But it's still super simple and the chops turn out oh, so tender.

You need only four ingredients: pork chops, cream of chicken soup, Heinz ketchup (sorry, no substitutes will do) and Worcestershire sauce.

Cream of chicken soup, ketchup and Worcestershire sauce make a fantastic brown gravy.

Pork Chops Ingredients - 600.jpgStart about 1 1/2 hours before you plan to serve this saucy sensation (most of that time is for baking) or make it a day ahead. After trimming all the fat from the chops, toss them in a frying pan - no grease needed - and cook over medium heat until nice and brown.

 

You brown the chops on top of the stove before topping with the gravy mixture and baking.

In the Frying Pan - 600.jpgMeanwhile, combine the cream of chicken soup, ketchup and Worcestershire sauce in a bowl.

Once the chops are brown, pour the sauce over them and move the frying pan to the oven to bake for one hour. What could be easier?

Bob and I like this recipe so much that I usually make it at least once a month. New Year's Day, I served it with rolls and black-eyed peas (Yummmmm!) but it's also outstanding with scalloped potatoes. Whatever your choice, these gravy-covered chops are sure to WOW! your family.

WOW! Pork Chops

 

Serves 6 (serving size: 1 pork chop); Hands-on time: 20 minutes; Total time: 1 hour; 20 minutes

 

Preheat oven to 375 degrees.

Remove extra fat from chops.

Brown chops well.

Mix soup, ketchup and Worcestershire sauce, pour over chops.

Bake at 375 degrees for 1 hour.

In the mood for comfort food? You'll also enjoy:

Love FREE stuff? We've teamed up with Stubb's Legendary Bar-B-Q to give away a $30-value coupon bundle good for an assortment of their fast, smokehouse-flavored favorites. Click here for details on how to enter. Contest ends Aug. 21, 2014. 

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Diabetes-Friendly Chicken Burrito Bowl

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By Laura Cipullo and Lisa Mikus, authors of Everyday Diabetes Meals
Image credit: Colin Erricson

Prepare your own Mexican quick fix with this Chipotle-inspired bowl. Carbs are moderated by filling the bowl with beans, extra veggies and chicken. No need for rice, since the beans count as carbs.

Tips:

If you love tomatoes, increase the quantity to 1/2 cup, but note that the carbohydrates will also increase.

If preparing this recipe for one person, cut all of the ingredients in half. Or simply prepare the full recipe up to the end of step 2 and store leftover chicken and vegetable-bean mixture in separate airtight containers in the refrigerator for up to 2 days. Reheat in the microwave on High for 1 to 2 minutes, or until heated through, and continue with step 3.

Health Bite: The iron, calcium, magnesium, manganese, copper and zinc in black beans help to keep bones strong and healthy.

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