I don't do pork chops very often because they are to be eaten battered, fried, and smothered in gravy. This does not bode well for one's thighs. Or ass. There are times, however, when a fine pork chop can be heavenly - mainly when cooked correctly and the package was on sale for $1.18/lb. A Good Thing indeed.

Pork Chops
6 Bone in lean chops, salt and peppered
6 C white sauce (use lowfat if you must) made with 1/2 water and 1/2 milk
Worcestershire
Dash of cajun or other spicy seasoning
Couple shakes of garlic
Tabl. or so of dried, minced onion

Brown the chops in a heavy skillet with just enough oil to keep them from sticking. You're not cooking them, just browning. And you’re using high heat. For this recipe the smoke alarm shouldn’t go off - that’s when we blacken something (another day). Put the chops into a large baking dish and cover with the white sauce (you've added the remaining ingredients to the sauce in the pan already because you read my mind - YOU'RE GOOD!). Cover with foil and bake 1.5 hrs at 350'. If these are thick chops add another 30-45 minutes.

If you serve potatoes you've got a fantabulous gravy and if not then you've got the beginnings of a great soup. As I do, for tomorrow. Try it. You'll love it. And you'll thank me. Well, except for R. She never thanks me.