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Creamy Porkchops Recipe


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     Creamy Porkchops

Category   Entrees - Maindishes
Sub Category   None
Servings   4-6
Preptime   15 minutes

3-6 Boneless medium thickness porkchops
1 onion sliced and diced large
1 can cream of chicken soup
1 can chicken broth
3 tbs Worcestershire Sauce
2 tbs ketchup, optional
1 tbs butter
1 tbs olive oil
1 tsp minced garlic

In a large deep skillet melt the butter with the olive oil. Generously salt and pepper your pork chops. Over medium high heat cover and brown the pork chops on both sides. Meanwhile, slice your onion in half and then cut thick slices out of each half and set aside.
Once the chops are browned remove them from the heat and add the onions and garlic, sautee over medium heat - turn the heat down - for a couple of minutes. Add the chicken broth to deglaze the pan and then add the cream of chicken soup and Worcestershire sauce. Mix well. If you are using the ketchup add it now and stir. Put the chops back in the pan and any juices on the plate. Cover and simmer on low for 45 minutes to an hour or until the chops are fork tender. Salt and pepper to taste.
Alternative method - after you brown the chops add them and all of the other raw ingredients to a Reynolds lined crockpot and cook on low for about 6 hours on high for about 4 hours. Salt and pepper to taste.
I find the ketchup makes the sauce a bit acidic, but if you like that type of taste add it. I was amazed how good this was given the ingredients but, again, I leave out the ketchup. You decide.
Serving Suggestions
Serve with mashed or roasted potatoes and a vegetable

Originally Submitted

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