Pork Chop Tuesday

Many years ago when one of my best friends moved to Kansas City from Utah we shared an apartment. For many weeks we hosted what turned out to be, Pork Chop Tuesday. We would provide the pork chops and perhaps a side and then others would bring something to contribute. For the most part the meal consisted of pork chops, rice, pork chop gravy, a vegetable and rolls. My chocolate chip cookies would often be made to round out our delicious meal.

I am not sure why we picked Tuesdays but I can imagine it would be because Monday was Family Home Evening and Thursday was Institute so that left us with Tuesdays, Wednesdays and Fridays. I loved hosting these meals and enjoyed seeing my friends eating good food and just being together.

I went to visit my former roommate, RCH, a few weeks ago and made the pork chops again for her. She attempted to make them again last night but has asked that I blogger the recipe for all to share. I am not a picture taking person so please pardon that there are no pictures.

Ingredients:

Pork Chops- You can use any kind you like but my personal favorite are the kind with bones that are thin. But RCH bought a pork roast (I think) and then cut it into pork chops which would be a more economical way to do it.

Cream of Mushroom Soup-I use a lot of soup for this recipe. Usually, if I am cooking for 4 people I would use at least 3 cans (regular size) of soup. You may have to do the recipe a few times to know the amount that is right for your family or group.

Garlic and Onion Salt

Milk-this is an eyeball measurement which I will explain in a minute.

Steps:

1. Season your pork chops anyway you would like. I personally like to use garlic and onion salt on both sides. You could also add a little bit of pepper if you wish.

2. Brown the pork chops on both sides on Medium to High Heat (maybe around 6 or 7 on your stove.)

3. While the pork chops are browning put your soup into a bowl with some milk. You can eyeball it and add more later if you want your gravy thinner. Mix the milk and soup together until smooth.

4. While the pan is still on medium to high heat, add the soup mixture and let the soup also brown just a bit (maybe for 5 minutes or so).

5. Turn the heat down to low (maybe around 1 or 2 or simmer) and let the pork chops simmer for about 45 minutes to an hour. The longer you let them simmer the more tender your pork chops will be. If you are using the thinner pork chop you won't need to cook them as long. If you are using thicker or boneless pork chops you will need to cook them the full hour.

6. Serve with rice or potatoes and anything else you would like. The cream of mushroom soup becomes a gravy for your rice or rolls!

I hope you enjoy having your own Pork Chop Tuesday!