Baked Pork Chops #2
From anj 13 years ago
- 1 hr. 5 min. to make
- Serves 6
This is another of my mom's mainstays. She's make this at least once a week. The pork chops are moist and delicious. Of course, back then, people didn't use the dry onion soup mix like they use it now so it was more of an unusual treat. Read more When I was a young bride I tried this with pork cutlets (see note at end of instructions) and found out they were absolutely delicious prepared this way... moist and so tender they could be cut with a fork. For anyone who can get pork cutlets, this is an awesome recipe. See less
Ingredients
How to make it
- Preheat oven to 350 F.
- Dot bottom of an 8"x8" or larger pan with the butter. Sprinkle 1/2 of the envelope of onion soup mix over the butter. Arrange chops on top of onion soup mix. Sprinkle remaining soup mix over top of chops.
- Cover tightly with aluminum foil and bake, put in oven and bake for 1 hour.
- Note: Pork cutlets are the tenderized cheek meat of the pig. They were easy to find in Sioux City, but are non-existent elsewhere. When my brother was stationed at the base in Grand Forks, ND, he would drive down to visit Dad in South Dakota, then drive over to Sioux City and pick up a cooler full of pork cutlets. He'd pack the cooler with dry ice and and cutlets and take them back to Grand Forks. I've never found the cutlets in any of the states I've lived in, so I think they must be/have been a local thing. I sure wish I could find some!
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