4 8 to 10 ounce bone-in pork chops (or one per person)
3 Tablespoon canola oil
1 medium-sized yellow onion, diced
3 cloves of garlic, minced
1 can condensed cream of onion or mushroom soup
1½-2 cans chicken or vegetable stock (use the soup can to measure)
1 teaspoon Worcestershire sauce
salt & pepper to taste
- In a large skillet with a well-fitting lid, brown the pork chops over medium high heat in 2 tablespoons of oil. Remove the chops from the skillet and drain off any excess oil.
- Reduce heat to medium and add 1 tablespoon of oil. When oil begins to shimmer, add onions and season lightly with salt. Cook onions until they become soft and begin to caramelize. Add garlic and cook for one minute.
- Add the condensed soup to the pan. Using the empty can for a measure add 1½ to 2 cans of stock. Add the Worcestershire sauce and stir to combine. Increase heat to medium high bringing liquid to a boil. Return the chops to the soup, working them down in to the gravy. Cover the pan with the lid and reduce heat to low. Simmer covered for at least one hour. Test the chops with tongs, the meat should easily pull apart when finished. Cook longer if needed. Taste and add salt and pepper as desired.
- Served over a bed of wide egg noodles and a side of green vegetables, this dish makes a dinner everyone will love.