It's official, fall is here! As the days start seeming shorter because darkness is creeping in earlier, I turn to quick to prepare dinners. This was perfect for a week night because it was easy to throw together. The cook time is lengthy, but that allowed me an opportunity to get some work done while dinner was cooking. These pork chops didn't dry out like many of my grilled attempts do. I recommend serving them over rice with a green veggie on the side. I discovered this recipe on Pineapple Grass who found it in the 5-Ingredients of Less cookbook.
You will need:
*1 can cream of chicken soup
*1/4 cup ketchup
*1 1/2 tablespoons Worcestershire sauce
*3-4 pork chops
*1-1/2 cups prepared rice
1. Preheat oven to 350 degrees.
2. Mix soup, ketchup, and Worcestershire sauce together. Set aside.
3. Arrange pork chops in an ungreased 8x8 pan. Pour soup mixture over the top of the chops. Cover with foil and bake for one hour.
4. Serve each pork chop on a serving of rice and top with remaining sauce.