Some may call it smothered. Growing up it was called Special.
INGREDIENTS:
1 can cream of chicken soup
Ketchup
Worcestershire sauce
5 Boneless pork chops
STEPS:
1. In a frying pan, brown pork chops on each side.
2. While they are cooking, combine cream of chicken with a large squirt of ketchup and about a tablespoon of the Worcestershire sauce. (Note - I don't measure this. If you want precise measurements, maybe 1/4 - 1/3 cup ketchup.) Mix together.
3. Once the pork chops are browned, turned down the heat to low and pour sauce mixture on top. Let the sauce bubble and heat through.
4. Serve with rice or cauliflower rice. Trust me. No other side will do. And put that sauce on the rice. Don’t let those grains die in vain.
*For extra flavor, sauté some onion slices with the pork chops. It adds another flavor and texture to the finished product.
Everyone has that one dish that reminds them of their childhood. This is mine. My mom made this once a week. If I was lucky to be the first to fix my plate, I slathered the entire plate with that sauce, so much so that my dad would yell that he didn’t get enough and he was the only male in the house (see Chris Rock’s bit about the biggest piece of chicken).
If dad got there before me, there wouldn’t be any sauce and let’s be honest, the sauce is the hero of this. Everything else is a side dish.
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