Pork Chops & Butter

There’s a lot my hubby and I disagree on.

We disagree that Game of Thrones is a television show worthy of watching.  We disagree about whether Madden ’13 is worth upwards of sixty bucks.  We disagree that toilet paper is just fine sitting on the floor inches below the metal object quite capable of holding it.

But there’s one thing we’ll always agree on.

Nothing smells better than pork chops fried in {real} butter.

When I know he’s had an exceptionally long or tiring day, one thing I like to make for him is pork chops.  He won’t eat chicken.  That’s a whole ‘nother blog (or two) and we can table that discussion for now.  Pork and beef are always safe, though.

I love this recipe, it’s simple and easy and it instantly makes the house smell like a fried love piggy cupcake.

Jamie’s Chops

4 Pork Loin Chops

2 cans of CAMPBELL’S Cream of Mushroom soup – please don’t use a no-name soup, I’ll cry

Seasoned salt (I like the Aldi one!)

Pepper

Butter – real butter – about 1/4 cup

Preheat oven to 350 degrees.

1.  Place chops on plate and season with seasoned salt and pepper to taste.

2.  Melt butter in skillet or griddle.

3.  Brown chops over medium high heat on both sides.

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4.  Place in 9X13 glass casserole dish and SMEAR THOSE BABIES with the Cream of Mushroom soup.

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5.  Cover and seal with aluminum foil and bake at 350 degrees for one hour.

6.  Remove foil and bake for ten additional minutes.

You can serve this over noodles or mashed potatoes or rice or just on it’s own. 

Delish.

I actually prefer to use the soup below instead of the regular, but tonight I mixed one of each 🙂

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