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Thursday, December 12, 2013

Pork Chops by Wendy

6 pork chops
1 med onion
1/2 cup water
1/4 cup catsup
2 tsp. Worcestershire Sauce
2 tsp. Vinegar
Salt & Pepper to taste
1 (10oz.) can Cream of Mushroom

Fry pork chops in skillet until browned on both sides. Let cool and put in gallon size Ziploc.
2. Mix catsup, water, Worcestershire, vinegar, salt and pepper and soup in bowl and pour in Ziploc bag with pork chops.  Add sliced onions and freeze.

Serving Day:
Thaw completely. Pour into covered dish and bake at 350 degrees for 2 hours or until tender. You may also put this in a crock pot on high 4-6 hours.

Yield: 6-8 servings

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