Virginia BBQ Pirates
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I got this recipe from a girl I used to work with years ago. I recently found it tucked away in an old cook book. It's very easy and quite good. Amy was a little cutie. She moved to Pennsylvainia in the '80's. If ya happen to run into her say hi!

4 Pork Chops
1 Can of Tomato Soup
2 Tablespoons BBQ Sauce
1/2 Teaspoon Salt (plus more to taste)
1/2 Teaspoon Pepper (plus more to taste)
1/4 Cup Sherry
1 Cup Diced Celery
1/2 Cup Diced Onions
2 Tablespoons Brown Sugar
2 Teaspoons Lemon Juice
1/2 Cup of Water
2 Tablespoons of Oil

Try to find Pork chops at least an inch thick. Heat oil in a frying pan until hot. Salt and pepper both sides of the pork chops and brown your meat on both sides and set aside. Add the onions and celery to the pan and stir until wilted. Set aside. Raise the heat and stir in 1/4 cup of sherry to loosen all the taistey bits stuck to the pan. Dump the sherry and stuff into a glass casserole dish large enough to hold all 4 chops in a single layer.

Add everything but the chops to the dish. Stir until well mixed and dip in your meat, turn to coat both sides then bury your meat in deep inside.

Bake in an oven pre-heated to 350° for 1 to 1 1/2 hours (depending on thickness) until done. Serve with lots of sauce. (The sauce is great on mashed potatos too!)