Sunday, February 2, 2014

Friends of MT: Mama’s Chops [Steve]

Degree of Difficulty: Layup
Prep time: None
Cook time:  30 minutes

·       4 Pork Loin chops (for this recipe it is best to get cheap chops because they are usually thinner and get more tender)
·       1 packet of instant onion soup mix
·       1 can of mushroom soup mix
·       Canola oil

First wash your chops (why does that sound dirty to me?) and season lightly to taste. You don’t need much seasoning at all, as the sauce will handle the majority of the seasoning for this dish (I just use salt, pepper, paprika, and adobo).

Heat enough oil in skillet to coat the bottom of skillet (I probably put more oil than I needed in the pic below). Light fry chops, do not cook thoroughly.

Remove chops from skillet and place on a plate. Add can of soup or and about a ½ can of water to skillet.

Heat and stir till mixture is somewhat smooth it should be a somewhat thick gravy texture.

Add chops, top them with the packet of onion soup mix (I also added more water and a bit of soup in order to completely saturate the chops).

Continue simmering chops and soup mix in covered skillet over low heat, the longer the better  (as it will get more and more flavor) but it only really needs to sit until the chops are fully cooked. Feel free to stir the mix if you want and taste the gravy to make sure it’s to your liking.

When you’re all done, take the chops off and place them on a plate and cover in gravy.

We ate ours with mashed potatoes, sweet potatoes (why choose when you can have both?), and some baked asparagus in garlic sauce.

Please note we purposely only ate two of the chops and let the rest sit in the fridge.  This is one of those foods that I strongly believe taste better the next day as the chops are essentially marinating in the gravy.

Song to jam to: Outkast – “A few of my favorite things”

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