Yummy Pork Chops

This recipe was originally given to me by an old friend, probably 20 years ago.  I think the original title was Smothered Pork Chops.  It quickly became one of my children's favorite dishes and they dubbed it "Yummy Pork Chops".  In fact, Corinne used to want to just drink the gravy and probably did when I wasn't looking. Yes, she has a problem. 

The secret to cooking any pork is to sloooooooowwwwwww cook it at a low temp. This will produce pork chops so tender, you do not need a knife!  If your oven doesn't have the capability to be programmed to come on during the day, then I suggest making it when you have at least 5 hours to cook this dish.

Hopefully you can get past the fact that when preparing this dish, it resembles vomit. By now you're probably closing out this page because of the vomit comment, aren't you?  Please don't, you will not be sorry.  That is unless you hate this recipe then you'll tell all your friends about this wacko who cooks vomit chops!

Ingredients:

4 boneless Pork Chops (preferably 1 Inch thick)
2 eggs, beaten
1 cup (or so) seasoned bread crumbs
2 Tablespoons milk
1 can Cream of Mushroom Soup
1 can French Onion Soup
1/4 Cup Parmesan Cheese
Olive Oil for frying
 (If using more pork chops, then double the soup to create more gravy)

1.   Rinse pork chops and cut off fat

2.   Break eggs in bowl, add a little milk…whisk with fork

3.   With bread crumbs in bowl, dip chops in egg mixture, then bread crumbs.

4.   In skillet, heat enough oil to cover bottom over medium heat

5.   Fry pork chops until brown (about 2 minutes per side). Note, they will not be cooked through..

6.   Place pork chops in baking dish

   7.   Mix soups and Parmesan cheese together, pour over pork chops COVER



See...what did I tell you..vomit, right?

8.  Cover and Bake @ 225 degrees for 5 hours

9.  Serve with Mashed potatoes or noodles



Honest, it tastes way better than it looks. 

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