EZ Pork Chops
This is a great Pork Chop recipe that requires very little skill and is to this day one of my favorites.
Ingredients[edit]
You'll need the following:
- A few pinches of Sea Salt
- 2 cans of Campbell's Golden Mushroom Soup
- Extra Virgin Olive Oil
- Boneless Pork Chops
- At least 2 bottles of 'Bridgeport IPA'
Disclaimer[edit]
I don't deal in absolutes. I've done this with two, nice sized chops and with 3 or 4 smaller ones. I try to gauge how big the Pork Chops are by how much soup I have.
Prepration[edit]
Start by pre-heating the oven to 350 deg.
Add a wee bit of EVOO to a fry pan. Salt both sides of the Pork Chops and brown in the pan.
While browning, empty a can of Golden Mushroom Soup into a baking dish that can accommodate all Pork Chops comfortably. It should easily cover the bottom of the dish.
Fork the Pork Chops into the soup and pour the other can on top of them. Attempt to fully cover the Pork Chops with soup. (If you feel you must, you can add a little water, but don't)
Assuming the oven is preheated, cover and place the baking dish containing the Pork Chops in the oven. Set a timer for one hour.
Open one of the Bridgeport IPAs and enjoy your local paper while smelling the wonderful things happening in your oven. If you don't have Bridgeport IPA, you may also take this time to lament on your sorry selection of beer and reflect on how your life could be better by drinking real beer, hops and all.
After the timer expires, wait a minute, finish the article your reading and meander over to the oven and remove the baking dish. You'll not only have great, moist Pork Chops, but a tasty gravy to top whichever starch you chose to eat with them.
The best part of this recipe is that if you forget about them in the oven, they tend to become more moist the longer you let them bake.
The next occasion I prepare these tasty treats, I'll try to remember to photograph the endeavour as to add sweet media content to this recipe.
