Pork Chops and Rice

When I was growing up we got to pick what my Mom made for dinner on our birthdays, I always chose this meal. Always. It surprised me when I realized that as an adult I had never actually made it. The sauce is a little sweet, but not sugary, and the onions get all soft and carmelized while it cooks.

Pork Chops and Rice

4 pork chops (bone-in, or boneless, whatever you prefer)
1 yellow onion, cut into thickish slices
1 10 3/4 oz. can cream of chicken soup
1/4 cup ketchup
1 TB Worcestershire sauce
1 teaspoon Dijon or other brown/spicy mustard
Salt/Pepper to taste

2-3 cups cooked rice, brown or white

Season pork chops with salt and pepper. I also use Penzey’s Pork Chop seasoning because I love it. Brown chops on each side. Whisk together soup, ketchup, Worcestershire and mustard. Turn heat to medium and top each pork chop with a thick slice of onion (I use two slices each because I love the onions when they’re done cooking). Cover chops and onions in sauce and cover, cook 50-60 minutes until chops are cooked through and tender. I used a large frying pan with two pieces of foil for a lid, my Mom always used an electric frying pan.

When chops are done, serve with rice and spoon the sauce over the whole thing. The sauce is my favorite part. This is particularly delicious with a side of apple sauce sweetened with brown sugar and cinnamon.