Pork Chops and Gravy

Easy Pork Chops & Gravy recipe

5-6 pork chops

1 can Cream of Mushroom soup

½ envelope dry onion soup mix

Worcestershire sauce

1 cup water

Salt, pepper, flour

Salt, pepper, and flour the pork chops. Turn on your favorite burner to a high medium heat -- 6.5 or 7, in other words. In batches, brown the chops in a couple of tablespoons of oil in a well-greased cast iron skillet.

In a bowl, mix together the cream of mushroom soup, the half envelope of onion soup mix, cup of water, and several dashes of Worcestershire sauce. Return pork chops to skillet; pour soup mixture over, raising the chops a bit to allow the mixture to get all around the pork chops. Turn the burner down to medium-low (3), cover, and cook for one hour. Check frequently to ensure even cooking of the pork chops; add water as needed 1 tablespoon at a time; may add a little Worcestershire sauce as needed, too.

Serve with mashed potatoes and green beans.

My sister called me long distance from Ellicott City, Maryland, to tell me this recipe when I was a newlywed, and I cannot tell you how many times I've made it over the last 33 years. I think I could make it in my sleep. It's one of our absolute favorite, homey, classic dinners.

The cool thing about this recipe is that you don't have to use the best inch-thick pork chops at the grocery store; this is a great way to use those bargain mixed-chop packages from the affordable section of the meat department. Cooking them for an hour at a low temp really braises them and makes them so tender -- and the gravy is just so good and flavorful, you'll be so glad you tried this one.

I dug up this photo from the bottom of my 2006 files. I think this was one of the first times my son set the table. I didn't have the heart to tell him the knife goes on the right.

If your kids set the table the first time you make pork chops and gravy, I would love to hear about it!

--Bay

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