Baked Pork Chops - two versions, low and high sodium
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I used to love making pork chops with Mrs. Grass onion soup mix.
Layer the pork chops in a baking dish, maybe 6 pork chops. Sprinkle a 4-6 serving size (I forget exactly now, but the family size pkg, not the one cup) onion soup mix over the top. Add a can or two of drained, stewed tomatoes, which you've chopped a bit. Pour the juice down the side of the pan so you don't wash over the onion soup mix.
Bake for 90 minutes, covered. Uncover, bake until tender as you like, adding a little bit more liquid if needed.
Much Lower Sodium Version and much better healthwise than battered & fried!
Lay 1/2" onion slices in the bottom of your baking dish. Add the rinsed chops. Cover generously with no sodium seasoning of your choice, plus garlic powder, a bit of Italian Seasoning and pepper. Add diced or stewed tomatoes, no salt added. Top with more onion slices. Add water to make 1/2" in the pan. Cover, bake one hour or one hour 15 minutes. Then bake uncovered, turning every 15 or 20 minutes so the chops don't dry out. Usually another hour will do it, but bake until desired tenderness is acheived. Delicious.