Monday, April 14, 2014

Sexy Succulent Pork Chops in the Oven!

These are pick 'em up and chew it off the bone GOOD!

Slave has worked on this recipe for several days now, just not satisfied with the results. Now, it believes the correct tastes have come together for a great dish.
Baking pork chops in the spring, this close to Easter? Well no matter what the calendar says, some frost might still pop up and you just never know when you will want to have a warm hearty meal.

4 to 6 pork chops, ½ to ¾ inch thick
3 medium yellow onions sliced
1 can cream of golden mushroom soup
1 cup sliced fresh mushrooms
1 Tbs Worcestershire sauce
1 Tbs lemon juice
2 Tbs mustard
¼ cup non fat Half & Half
½ Cup dried cranberries
vegetable oil
salt and pepper


Heat oil in skillet over medium low heat; sweat the onion slices until they start to turn color about 8 minutes. Sprinkle them with a dusting of paprika (now that you have some of the best!) Stir occasionally until they are a nice golden color! Remove with slotted spoon and sit aside on paper towels to drain.

Turn up the heat to medium high and add any oil needed. Season the chops with salt and pepper to taste. When up to temperature, brown the chops, about 4 minutes per side. They don't have to be fully cooked at this point.


While they brown, in a large bowl mix the condensed soup with Worcestershire sauce, lemon juice, half & half, and mustard. Stir until well mixed.

Spray a baking pan (9x13) large enough to lay out the chops without too much overlapping. Pour just a few tablespoons of the soup mixture in bottom of pan and layer the chops.

Spread the onions and sliced mushrooms over the chops. Pour the rest of the soup mixture to cover.

Sprinkle dried cranberries over the top, cover and bake for between 45 to 60 minutes, or until an instant read thermometer reads 155.
Use the reading to tell if the pork is done, do not rely on the time as that varies with ovens and of course the thickness of the chops. YOU DO NOT want to serve raw pork!
The time is just an estimate so the you can plan around it.

While they are baking: scrub the potatoes and cut into 1½ inch chunks. (If you like you do not have to peel them first.)
Snap the ends off of the green beans and wash well.
Line a baking sheet with foil.
In a large bowl combine the chunks of potato with the green beans. Pour 2 Tbs of oil over that and toss with your hands until all is covered. (the vegetables are what we're worried about, you can always re-wash your hands, LOL!).
Spread this mixture out in a single layer on the pan and sprinkle with kosher salt.

Slide this into the oven and let it roast while the chops are resting.

Now you have a complete dinner ready. You also have very little clean up to do!

So happy to be serving my Master Indy
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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