Have a pork chop

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By Susan Lowery

I'm a big fan of pork chops, almost any way you fix them.

What I do most often is to season well with garlic salt and black pepper, brown in oil or melted butter, then add a little water and a little soy or Worcestershire sauce, cover and simmer till tender and well done.

I usually fix rice to go with them; just take the chops out of the skillet, put your cooked rice in and stir into the pan juices. Put the chops back on top, and you can serve it all right in the skillet.

Easy and delicious!

You can also add onions, carrots, potatoes, etc. to the chops after they're browned and cook it all together for another all-in-one-skillet meal.

In high school, my home economics class made a super-easy pork chop casserole, and I still make it occasionally.

  High School Pork Chop Casserole 4 pork chops 1 can cream of mushroom soup 1/2 c. sour cream 1/2 c. water 4 c. sliced potatoes

Brown chops on both sides. Mix together soup, sour cream, water and potatoes and put in 3 1/2-quart casserole. Put browned chops on top. Bake at 350 degrees for 1 1/2 hours. Cover for the first hour, then uncover to finish. Serves 4.