Received this recipe from my sister, Linda Hayhurst & Campbells, sometime in the 80’s. I have used this recipe over and over. It is easy and great tasting. I usually serve it with roasted or mashed potatoes, and use the sauce for gravy. Love it!
4-6 Pork Chops
1 can Cream of chicken soup, or mushroom soup
1 Onion
¼ cup ketchup
2 – 3 tsp Worcestershire Sauce
Brown pork chops and onions, combine soup, (I add 1/2 can of water to this soup mixture), catsup and Worcestershire sauce (I use 1 tablespoon) in a bowl. Pour mixture over and around chops. Cover and simmer for 45 min or until chops are done.
I usually brown the chops with salt and pepper added. When chops are browned, drain extra grease out of pan. Slice and arrange onions on the bottom of the skillet. Pour in half the mixture, then the chops, then the other half of the mixture. Cover and simmer, stirring occasionally (its more like using a fork and wiggling the chops around). Add liquid if needed. When ready to serve, I remove the chops from the skillet and add a heaping tablespoon of sour cream to sauce and mix. Pour sauce over chops or mashed potatoes.
4 Servings