Telegram - Serving Metropolitan Detroit Since 1944

From the time I was a young wife and mother I have always enjoyed trying something new for dinner. This recipe for Glorified Chops was given to me by a co-worker more than 20 years ago. The recipe itself is basic and I have tinkered with it over the years and offer now what is to me a fairly simple main dish that can appeal to novice cooks or teenagers if you are attempting cooking lessons with them in the kitchen. It uses something many of us keep as a staple in our cupboards-condensed soup. It can all be cooked in one frying pan, but I prefer using two; one to brown the chops and one to mix the soup and seasonings in for simmering. The recipe calls for four boneless pork chops but if you are cooking for a larger group, simply double the recipe. The soup derives flavor form the pork juices and makes a tasty gravy that partners well with egg noodles, mashed potatoes, or rice.

You will need:

4 boneless pork chops, fat trimmed

Small amount of cooking oil

One 10-oz. can of Cream of Chicken soup (I prefer Campbell's) and one-third can of water

Quarter teaspoon each of oregano and thyme

Pinch of dried rosemary leaves

Brown pork chops in skillet using either cooking oil or cooking spray. Pour off fat if using one skillet, then in large bowl, combine soup and water and add to skillet or combine in second skillet and heat slowly while chops are browning. Once pork chops are browned combine with soup and water mixture, add seasonings and bring to a boil. Cover and turn down heat to simmer for 45 minutes.

Serve with mashed potatoes or noodles, add a side vegetable or canned fruit, and dinner is ready.