Pork Chops, Four Ways
Pork chops are delicious, easy to make, and very versatile. I like to use the bone-in, fairly thin chops, because they’re more moist. Give one of these cooking methods a try. Whichever recipe you decide on, serve them with green beans, fruit, and ketchup. Slap yo mama, that’s some good eatin’!
Grilled Pork Chops :
- Sprinkle both sides of the pork chops with BullShit (that’s right, BullShit— let’s give the lowly pork chop some attitude!).
- Grill, uncovered, over a moderate batch of coals. Be very careful not to overcook. If you have to, undercook them slightly so that they’ll stay moist and not taste like a piece of cardboard.
Pan Sauteed Pork Chops
- Sprinkle both sides of the chops with BullShit.
- Saute’ them in a pan over medium-high heat for a few minutes on each side, adding a tablespoon of butter or olive oil. Again, be really careful not to overcook them!
Smothered Pork Chops :
- Brown the chops in a pan.
- Add a can of Campbell’s® Cream of Mushroom Soup and a few sliced mushrooms (fresh or canned) to the pan. Season with SpecialShit. Simmer for 15 minutes.
Broiled Pork Chops (suggested by my good friend Julie) :
- Brush the chops with olive oil. Sprinkle both sides of the chops with BullShit.
- Broil on each side for 5-6 minutes.
