Smothered Pork Chops Dinner tonight

[US Janet]

That's what is for dinner tonight.

I swear that I saved the recipe/method that was posted here last week
or the week before. But apparently I didn't file it under pork or
pork chops. So I went 'Net searching and finally settled on a recipe
that used cream of mushroom soup, onions and cajun seasoning. We'll
know in a hour or so how it will turn out. I browned them first. I've
got my chops in the oven, covered for about an hour.
I asked my shopper to get me some of the thick chops from Costco. Wow!
The two that are in the oven now are basically two roasts. That's o.k.
Leftover pork makes nice sandwiches.
Mashed potatoes to go with the gravy and some kind of veggie. i would
like to do cauliflower but then everything on the platee is white.
Needs some green
Janet US

[GM]

Sounds nice and cozy, enjoy!

--
GM

[Woma Python]

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :))))))

[Woma Python]

[jmcquown]

I think about that "needs something green on the plate", too. Of course
cauliflower would taste very good with your pork chops and mashed
potatoes yet for some reason, the plate needs something green. I get it. :)
I hope you enjoy your pork chops! (Recently made some thick cut stuffed
chops which were quite nice).

Jill

[Brown Water Python]

Ghe?? Uhm, I dont ghet it?!?

[Gary]

On 2/18/2022 7:08 PM, US Janet wrote:
>

> That's what is for dinner tonight.
>
> I swear that I saved the recipe/method that was posted here last week
> or the week before. But apparently I didn't file it under pork or
> pork chops. So I went 'Net searching and finally settled on a recipe
> that used cream of mushroom soup, onions and cajun seasoning. We'll
> know in a hour or so how it will turn out. I browned them first. I've
> got my chops in the oven, covered for about an hour.

That was me but I've never used cajun seasoning. Only S&P.
I brown the chops first, remove to a plate.
In the pan, mix 2 cans cream of mushroom soup, onions and some extra
mushrooms. Mix well then add the chops back in, cover and simmer on
stove top (or oven if you want) until the chops are done.

> I asked my shopper to get me some of the thick chops from Costco. Wow!
> The two that are in the oven now are basically two roasts. That's o.k.
> Leftover pork makes nice sandwiches.
> Mashed potatoes to go with the gravy and some kind of veggie. i would
> like to do cauliflower but then everything on the platee is white.
> Needs some green

For sides, I use mashed potatoes and green beans. Both with some of the
gravy spooned over. Soft, heated and buttered dinner rolls are good to
have too to sop up that delicious gravy.

[Thomas]

For my chops, I like breaded with crumbs and a dash of dill. Pan seared then steamed in the oven.
The last ten minutes foil off and no steam. Total 3 hours at 275 then cranked up to 450 the final 10.
Give or take the 3. Could be less, I dont time but it is long.

[Bryan Simmons]

On Saturday, February 19, 2022 at 3:57:04 AM UTC-6, Gary wrote:
> On 2/18/2022 7:08 PM, US Janet wrote:
> >
> > That's what is for dinner tonight.
> >
> > I swear that I saved the recipe/method that was posted here last week
> > or the week before. But apparently I didn't file it under pork or
> > pork chops. So I went 'Net searching and finally settled on a recipe
> > that used cream of mushroom soup, onions and cajun seasoning. We'll
> > know in a hour or so how it will turn out. I browned them first. I've
> > got my chops in the oven, covered for about an hour.
> That was me but I've never used cajun seasoning. Only S&P.
> I brown the chops first, remove to a plate.
> In the pan, mix 2 cans cream of mushroom soup, onions and some extra
> mushrooms. Mix well then add the chops back in, cover and simmer on
> stove top (or oven if you want) until the chops are done.
>

You could have been a 1960s housewife. I can imagine
your "hubby" telling his buddy, "She may not be much in
the kitchen, but boy, she's a lady in the parlor." Then,
they'd both snigger.

>
> > I asked my shopper to get me some of the thick chops from Costco. Wow!
> > The two that are in the oven now are basically two roasts. That's o.k.
> > Leftover pork makes nice sandwiches.
> > Mashed potatoes to go with the gravy and some kind of veggie. i would
> > like to do cauliflower but then everything on the platee is white.
> > Needs some green
> For sides, I use mashed potatoes and green beans. Both with some of the
> gravy spooned over. Soft, heated and buttered dinner rolls are good to
> have too to sop up that delicious gravy.
>

Because condensed mushroom soup is practically
synonymous with delicious gravy. And dinner rolls
of the type KFC had in the good old days. Perfect
for slop sopping.

--Bryan

[Gary]

On 2/19/2022 5:27 AM, Bryan Simmons wrote:
> On Saturday, February 19, 2022 at 3:57:04 AM UTC-6, Gary wrote:
>> On 2/18/2022 7:08 PM, US Janet wrote:
>>>
>>> That's what is for dinner tonight.
>>>
>>> I swear that I saved the recipe/method that was posted here last week
>>> or the week before. But apparently I didn't file it under pork or
>>> pork chops. So I went 'Net searching and finally settled on a recipe
>>> that used cream of mushroom soup, onions and cajun seasoning. We'll
>>> know in a hour or so how it will turn out. I browned them first. I've
>>> got my chops in the oven, covered for about an hour.
>> That was me but I've never used cajun seasoning. Only S&P.
>> I brown the chops first, remove to a plate.
>> In the pan, mix 2 cans cream of mushroom soup, onions and some extra
>> mushrooms. Mix well then add the chops back in, cover and simmer on
>> stove top (or oven if you want) until the chops are done.
>>
> You could have been a 1960s housewife. I can imagine
> your "hubby" telling his buddy, "She may not be much in
> the kitchen, but boy, she's a lady in the parlor." Then,
> they'd both snigger.

I remember that old saying about the perfect wife:
- she's a lady in the living room
- a chef in the kitchen
- and a whore in the bedroom

[GM]

Tut - tut, Gary, please don't talk about "Bruce" that way...

O:-)

--
GM

[Transition Zone]

On Friday, February 18, 2022 at 7:09:04 PM UTC-5, US Janet wrote:
> That's what is for dinner tonight.
>
> I swear that I saved the recipe/method that was posted here last week
> or the week before. But apparently I didn't file it under pork or
> pork chops. So I went 'Net searching and finally settled on a recipe
> that used cream of mushroom soup,

Janet, that cream of mushroom soup concentrate makes the most awesome gravy ever!

[Gary]

On 2/19/2022 10:26 AM, Transition Zone wrote:
> On Friday, February 18, 2022 at 7:09:04 PM UTC-5, US Janet wrote:
>> That's what is for dinner tonight.
>>
>> I swear that I saved the recipe/method that was posted here last week
>> or the week before. But apparently I didn't file it under pork or
>> pork chops. So I went 'Net searching and finally settled on a recipe
>> that used cream of mushroom soup,
>
> Janet, that cream of mushroom soup concentrate makes the most awesome gravy ever!

Especially when combined with the pork chop flavor. Good stuff!

[US Janet]

Thanks Gary. Very tasty and the gravy was good also. Everything was
as you do except I decided to use the Cajun seasoning. I was thinking
I would get some smoky spicy flavor. Not so. I'll try S&pp next
time. Did you ever add Worcestershire sauce? Or garlic?
Janet US

[US Janet]

The method is a keeper.
Janet US

[Sheldon Martin]

On Sat, 19 Feb 2022 Gary wrote:
>On 2/19/2022 Transition Zone wrote:

>> On Friday, February 18, 2022 US Janet wrote:
>>> That's what is for dinner tonight.
>>>
>>> I swear that I saved the recipe/method that was posted here last week
>>> or the week before. But apparently I didn't file it under pork or
>>> pork chops. So I went 'Net searching and finally settled on a recipe
>>> that used cream of mushroom soup,
>>
>> Janet, that cream of mushroom soup concentrate makes the most awesome gravy ever!
>
>Especially when combined with the pork chop flavor. Good stuff!

It's very rare that I use Campbells cream-of soup for gravy and I'd
definitely not make smothered chops if they are nice thick loin chops.
If I wanted braised chops they would be shoulder chops, those are
often on sale in family packs for cheap ($1.79lb). I buy those
shoulder chops for making tomato sauce for pasta, I trim out the lean
for some other use (grinding) and use the fatty bones in the sauce,
I'll trim out the larger lumps of fat too and the birds get that... we
buy plenty of seeded suet blocks for wintering birds anyway, we buy
those by the case, 99¢ per block... all the birds love it, especially
during winter when they need all the calories they can get. When
cooking I skim off the fat and freeze it in cardboard milk containers,
I mix in some bird seed, when full those go out for the birds too. I
cut a few openings in the cardboard milk cartons, they don't thaw in
our winter temperatures, colder than our freezer. The bluejays love
sunflower seeds, they are experts at removing the shells. This year
we have a lot of wintering woodpeckers. As long as you put out wild
bird seed the woodpeckers won't bother your house.

[Hank Rogers]

Popeye, yoose sure throw lots of shit out yoose window.

[Numbax]

[Numbax]

[bruce bowser]

On Saturday, February 19, 2022 at 4:57:04 AM UTC-5, Gary wrote:

> On 2/18/2022 7:08 PM, US Janet wrote:
> >
> > That's what is for dinner tonight.
> >
> > I swear that I saved the recipe/method that was posted here last week
> > or the week before. But apparently I didn't file it under pork or
> > pork chops. So I went 'Net searching and finally settled on a recipe
> > that used cream of mushroom soup, onions and cajun seasoning. We'll
> > know in a hour or so how it will turn out. I browned them first. I've
> > got my chops in the oven, covered for about an hour.
>
> That was me but I've never used cajun seasoning. Only S&P.
> I brown the chops first,

I bet ground pork patties would taste even better.

[Aumbax]

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))))))

[itsjoan...@webtv.net]

I don't know what else Gary adds to his pork chops but I don't add any
Worcestershire sauce or garlic. L-o-w simmer and the meat is fall apart
tender.

[Bumbax]

[Bumbax]

Hank Rogers wrote:
> Sheldon Martin wrote:
>> On Sat, 19 Feb 2022 Gary wrote:
>>> On 2/19/2022 Transition Zone wrote:
>>>> On Friday, February 18, 2022 US Janet wrote:
>>>>> That's what is for dinner tonight.
>>>>>
>>>>> I swear that I saved the recipe/method that was posted here last week
>>>>> or the week before. But apparently I didn't file it under pork or
>>>>> pork chops. So I went 'Net searching and finally settled on a recipe
>>>>> that used cream of mushroom soup,
>>>>
>>>> Janet, that cream of mushroom soup concentrate makes the most
>>>> awesome gravy ever!
>>>
>>> Especially when combined with the pork chop flavor. Good stuff!
>>
>> It's very rare that I use Campbells cream-of soup for gravy and I'd
>> definitely not make smothered chops if they are nice thick loin chops.
>> If I wanted braised chops they would be shoulder chops, those are

>> often on sale in familyUhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))

packs for cheap ($1.79lb).  I buy those
>> shoulder chops for making tomato sauce for pasta, I trim out the lean
>> for some other use (grinding) and use the fatty bones in the sauce,
>> I'll trim out the larger lumps of fat too and the birds get that... we
>> buy plenty of seeded suet blocks for wintering birds anyway, we buy
>> those by the case, 99¢ per block... all the birds love it, especially
>> during winter when they need all the calories they can get.  When
>> cooking I skim off the fat and freeze it in cardboard milk containers,
>> I mix in some bird seed, when full those go out for the birds too.  I
>> cut a few openings in the cardboard milk cartons, they don't thaw in
>> our winter temperatures, colder than our freezer. The bluejays love
>> sunflower seeds, they are experts at removing the shells.  This year
>> we have a lot of wintering woodpeckers.  As long as you put out wild
>> bird seed the woodpeckers won't bother your house.
>>
>
> Popeye, yoose sure throw lots of shit out yoose window.
>
>

[Gary]

Again, after searing pork chops, I add mushroom soup plus some chopped
onions and extra fresh sliced mushrooms, S&P. Plenty of flavor in all
that and no need for anything else. No garlic or Worcestershire sauce.

[bruce bowser]

Ground pork patties with gravy taste OK too, i'd say.

[GM]

Ground p0rk is a *food group*, bb...

--
GM

[dsi1]

That is a very long time. My pork chop is pretty fast.

https://photos.app.goo.gl/huv68XoYMzhmHmEp9

[dsi1]

Gravy on a pork chop is always a good thing.

https://photos.app.goo.gl/G255QL4A24NSh4a1A

[Bruce 8.1]

[Bryan Simmons]

I read that and thought, "Gary would be a good 1960s
homemaker, but then I remembered that you'd have to
(as they used to say back then) *put out*."

--Bryan

[Transition Zone]

For grilling, some recipes are recommending that they be marinated in an italian dressing/Worcester sauce mixture. I prefer the Worcester sauce/Yellow mustard mix.

[Quakko]

Uhm, Yes. Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))