SO.... if your family is like my family.... you probably have the common and frustrating battle of pleasing several picky pallets!
Now, I will say, my children have improved greatly over time, (probably mostly because of they fear the wrath of complaining about my food! LOL) However, for the most part, they have gotten to the point that they will accept the contents of their plate without verbals expressions of discontentment.
BUT! It is the highlight of my life (or at least one of them) when I can serve them something that the whole family likes! And this my friends.... is one of those recipes!
Unless you have a child or person that doesn't care for piggy pork, this recipe will be a sure winner... I promise! In fact... even if they don't like pork, this will change their mind, really, I think it will!!
I really wish I had taken a picture of these beautiful chops for you, however, as usual, something always slips my 40 year old, mom brain, so sorry.
On last thing before I give you the recipe.... always, always, remember..... everything you do in service to your family.... done in the right heart.... is service to the Lord. Though the common societal view from women may be , "it is not my job to always be the one to make sure my family is fed." It actually is part of God's design for the woman of the house. No, this does NOT mean the man should not assist when needed or if he prefers to cook,however, ultimately, it was God's design for women to provide meals for their families!
So... my point.... as you whip up these chops.... remember.... your not just cooking for you family... your cooking for your Creator!
YOUR FAMILY WILL THINK YOUR THE BEST COOK IN THE WORLD OVEN BAKED CHOPS!
*6-8 thick cut porkchops
*1 packet of Italian salad dressing seasoning
* 2 TBS olive oil
*3 cloves crushed garlic
*2 beef boullion cubes and 2 cups of water(or can of beef broth)
*1 can cream of mushroom soup
*1 TBS flour
Preheat oven to 295 degrees. Cut away any fat from porkchops, sprinkle each side of the chop with Italian dressing seasoning. Heat olive oil and crushed garlic in large skillet. Brown each side of the the porkchops for about 3 minutes a side. Spray a 9x13 pan with cooking spray. Place porkchops in the pan. KEEP the remnants of the porkchop pan for later use! Heat beef boullion and water OR one can of beef broth in a saucepan, add mushroom soup and flour, stir until mixed well and beginning to bubble. Turn your porkchop pan back on high and pour gravy mixture into the porkchop pan whisking well. You will get all the flavors from the garlic and cooked pork chops this way. Cook until thick and bubbly. Pour gravy over pork chops. Cover the porkchops with foil. Cook at 295 for about 2-2 1/2 hours. It is the slow cooking process that makes these porkchops literally fall apart with a fork!
Remove from oven and let sit for about 5 minutes before serving! I serve these with mashed potatoes!
Your house will smell amazing while these are cooking and I promise you.... you will not be disappointed!
Peace and Blessings