Of course we are eating our home grown pork and it has more flavor than you can imagine. It is also not as 'dry' as store bought pork. You are in for a pork lesson, I can feel it coming on - cant stop it - sorry!! Pork that is mass produced is not as tasty because the pigs that are used are, what we call, show cased... highbreds that have little back fat or any fat for that matter and fat is where the flavor is baby!!! It keeps the meat moist while cooking it AND natural fat is somthing that the body knows how to use. Dont let anyone tell you differantly, if they do punch em... did I say that - nope not me... SO - dont buy pork unless you buy it from a butcher that knows his crap, or meat either one is good. We prefer non-housed pork, which is a pig raised outside eating more than just processed grains. If a pig, or beef for that matter is allowed to be raised 'off lot', thier diet has a range to it other than corn. It does make the meat taste differant. Just like when cows go out to pasture in the spring and are eating grass - the milk tastes differant, yes it does - stop looking at me like I have 2 heads. NOW on to the recipe.
First you need porkchops...dont these look tasty...mmmmmmm they have 'marbeling' in them. That is the little white lines you see - its fat running through the meat and it makes it YUMMY!
I always use cast iron and I always have. I am not one who ran out and got it when it became the popular thing to do. It cooks more evenly and the pan is easy to clean up. I will use NOTHING else - except glass or porcilan covered cast.
Next, I put butter in the cast iron pan and let it melt gently on a lower heat. When it has melted I always tilt the pan until the bottom is covered with a nice layer of melted butter. Then I sprinkle in dried diced onion and country seasoning- this is good stuff people..
I then lay the pork chops on top of this and let them brown just a little bit on either side. The onion sticks to them and they are wonderful. You can only do 4 at a time before you need to melt more butter and put in the onion and country season. I have to cook at least 10 chops per meal, but most people dont so you can probably get away with 4.
then turn them over and they look like this..
Dont they look good, I am gaining weight just drooling on the desk here.....
Then when they are nice and brown I put them in a glass baking dish that has butter slathered, I like that word - slathered, with butter - I like butter.. I like butter slathered on the Milk Man - WAIT!! Cant get off track here....
Then I mix up 2 cans of cream of mushroom soup - with only 4 one would be enough, but like I said I used 2 cans for 10 chops. Then I bake them for about an hour on 350. I love these because they are easy and you have gravy for your potatoes when they are done. I am sure EVERYONE does the cream of mushroom soup pork chops, but the dry onion, butter and country seasoning gives them a little bit more of a zip - I like zip... wish I could buy myself some..
This is the finished product and they are delicious. It is a bit of a heavier meal with the gravy, but when its -20 and the men have been outside ALL day, they need and want the heaviness of it. When you work physically has hard as a farmer does you get an appetite of huge proportions.
So go forth and prosper, no perspire, no - procreate thats it!!! Procreate..... and have some good chops for supper!!