Wednesday, October 29, 2014

You Old Devil Pig

Tonight's pork chop bake comes from a variation on the Swampy Joseph, with a little Pork Diane thrown in for good measure. Also using up that shrimp cocktail sauce.

Slave found no onions when fixing this, if you wish to add, it is suggested that you caramelize them first. In fact if the chops were thicker, this would be great in the crock pot on low for 5 to 6 hours!

  • 4 to 6 pork chops, 1/2  to 3/4 inch thick
  • 2 tablespoons olive oil
  • salt and pepper
  • 1 can condensed tomato soup
  • 1 medium onion, sliced (slave omitted, had run out!)
  • shrimp cocktail sauce
  • 2 teaspoons prepared yellow mustard
  • Worcestershire sauce


Pre heat the oven to 350° Spray an 8 x 8 baking dish and set aside.

Heat oil in skillet over medium heat; season the chops with salt & pepper., then brown, about 3 minutes per side: Drain off excess fat.

In a medium bowl, combine undiluted soup, cocktail sauce, Worcestershire sauce, mustard, and cinnamon. Mix well to combine.

Spoon a light layer in the bottom of the pan.
Assemble the pork chops in a single layer and top with the rest of the sauce. Cover the pan with a piece of foil and bake for 45 minutes or until chops are tender.

(If this were a full Pork Dianne, you would leave out the cocktail sauce and for soup, would use cream of chicken, maybe some lemon juice. However that is another dish for another time.)

This can be served with a plain cooked white rice, (with the sauce from the chops poured over), perhaps some roasted corn kernels or a nice green vegetable.

slave is so happy to be able to serve 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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