Here's what you'll need:
-2 lbs. of boneless pork chops (ours were a really thin cut)
-1-2 cups of ketchup
-1/4 cup of Worcestershire sauce
-2 cans of condensed cream of chicken soup
-salt and pepper to taste
Place the pork chops on the bottom of the crock pot. Drench the Worcestershire sauce over the meat, then spread the ketchup over top of the meat. Add the condensed cream of chicken soup. Stir the mixture well then spread over the meat. The color should be light red to dark orange. As it cooks and the sauce thickens, you will get a distinct orange color. If you started with frozen pork chops, cook on low for 6 hours, stirring once every hour. If the sauce has not thickened by hour 5, turn it up to high and do not stir for the last hour. If you start with thawed chops, cook on low for 4 hours, stirring once every hour. If the sauce has not thickened by hour 3, turn it up to high and do not stir for the last hour. You will know the pork is done when it begins to fall apart when you try to pick it up with tongs or a fork, carefully.
You'll end up with a wonderful thick, orange glaze/gravy that is delicious on mashed potatoes. It also makes a fantastic dip for fries! You'll have plenty left over.
Part of Foodie Friends Friday!