Yummy for their tummies pork chop dinner
4 pork chops any cut, trim off extra fat if they any, pork steak, usually has more fat.
1 can cream of mushroom soup, if you don’t like mushroom soup, believe me when I say the taste is completely different when its done.
1/2 of a small onion chopped, I like to keep a box of onion soup mix on hand and use a couple tablespoons of that instead of the onion, if you don’t like crying when you chop onion this is the answer.
Using a flat plate, I like to use a paper plate for ease of clean up, put a handful of flour on it , add about 1/8 teaspoon pepper, 1 teaspoon salt, if you use onion soup mix in this recipe, don’t add the salt. Mix together with a fork. Place each pork chop in the flour mixture, coating each side then place into a frying pan with enough oil or shortening to fry it . The oil or shortening should cover the bottom of the frying pan so the meat is well into the oil, but not so much you drown it in it. Do not turn the heat on until all the chops are in the pan, if your pan wont hold them all, don’t worry just keep the ones that don’t fit to the side until you have browned the ones in the pan. Always, always, start your heat on your stove on a medium temperature, then slowly turn the heat up, until it is nicely frying, not so hot that its spitting at you. Brown the meat for a few minutes on each side, this sets the flour and adds flavor. Remove the meat from the pan and put into a dutch oven, a small roaster, or a big enough casserole to hold it all. If you have any meat that would not fit in the pan , remove the pan from the heat for a couple of minutes, to cool it down a bit, if most of the oil has disappeared, add a little more oil, return to the burner, and brown the rest of your meat.
Now remove the pan you just took the meat out of from the burner and add the can of mushroom soup to the pan along with the juice from browning your meat . Add enough milk to the empty soup can to make it about 1/2 full then pour it in the pan with the soup, add the onion, and return it to the burner and heat while stirring it all the time until it becomes nice and smooth. Shut off your burner, and pour this mixture over your browned pork chops. Cover with a lid or tin foil. If you don’t have a lid or tin foil any oven proof plate in your cupboard will do, if you look at the bottom of your plates they will say microwave and oven proof on them. Bake this at 350 degrees in the oven for about 1 hour. If you want you can get this all done early then turn your oven down to 200 degrees until you are ready to serve. Don’t keep it in the oven like this for more then a 1/2 hour or so, as it will dry out if it is in there to long. There is also nothing wrong with getting this all browned and put together and then refrigerating it until you are ready to bake it. This can even be put in you crock pot before you go to work, and baked on low until you are ready to eat. You can do your potatoes for boiling ahead of time too, just be sure that they are completely covered with water as they will turn black if any of the potatoes is sticking out of the water. This is nothing dangerous, it just makes the potatoes look bad. I think its called oxidizing its just what happens to a potato when air hits it for very long. Serve this with either boiled potatoes, or mashed potatoes as the gravy that you will have is wonderful on potatoes. You may serve this with any of your favorite vegetables, I like corn but use whatever you like.
Tip when you are serving a main dish that is bland in color then a vegetable that has a nice color makes your meal look nicer. Apple sauce is a good garnish with pork, a drop of red food coloring will add color to it or sprinkle it with cinnamon.