Ingredients

　　1 1/2-2 pounds thin pork chops (8 chops)

　　1/2 cup all-purpose flour

　　3 tablespoons vegetable oil

　　1/2 cup chopped onions

　　1 clove garlic, minced

　　One 10 3/4-ounce can Cheddar cheese soup

　　One 7-ounce can broiled mushrooms with broth

　　1 tablespoon Worcestershire sauce

　　1 teaspoon The Lady’s House Seasoning

　　Dredge the pork chops in the flour. Reserve the excess flour. Heat the oil in a large skillet, add two or three chops, and brown them on both sides until half done. Repeat with the remaining chops. Remove the meat from the skillet and add the onions and garlic (if necessary, add a little more oil to the pan). Sauté until the onions are golden. Sprinkle the reserved flour over the onions and stir until blended. Add the soup, mushrooms, Worcestershire sauce, and House Seasoning. Simmer, stirring, until the sauce is hot and bubbly. Place a layer of pork chops in a 13 x 9 x 2-inch casserole; pour half the sauce over the chops, then add another layer of chops, and top with the remaining sauce. Bake at 275 degrees for an hour and a half, until the pork chops are tender. Serve over hot creamy grits, white rice, or egg noodles.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.