A great simple, summer supper in an Amish kitchen often comes in the form of pork chops. With the price of beef going through the stratosphere, some people are finding relief by turning to pork. When I was a young adult pork had a catchy slogan: "The Other White Meat." These chops would be like the meat an Amish cook would use: fresh, farm-raised, hormone and antibiotic free. Good stuff.

Jump to:

🥩 Baked and Barbecued Pork Chops
📋 Instructions
More Amish Pork Chop Recipes
🖨️ Full Recipe

Pork chops from the Butcherbox in my parents oven...

This recipe for Easy Amish Baked and Barbecued Pork Chops comes to us from Anna Bontrager an Amish cook in the Shipshewana, Indiana Amish community. As an aside, the Amish clustered right around the Shipshewana area are probably among the most progressive Old Order Amish. Usually the farther away from Shipshewana the more conservative the Amish become. That is a very broad generalization, but I've found that to be largely true.

The cream of celery soup is a unique addition to this recipe's flavor profile, and the "slow oven" and long cooking time allows the pork to really soak up the flavor.'

Old-timers here probably are tired of hearing me talk about this… But I’ll talk about it for the newcomers… You might see “canned soup “in this recipe and think: it’s not Amish they don’t use canned soups! That’s just not true. Processed foods have become an integral part of the Amish diet in many communities. Now, in some settlements, that is less so than others… But pretty much all across Amish culinary culture, you see the addition of canned soups, boxes of Jell-O‘s, and cake mixes.

Yes, Amish kitchens are still paragons of scratch cooking and baking. Absolutely. But not necessarily for every meal and for every occasion. Amish homemakers are just as busy as anybody else and if they can cut a corner here and there or add a burst of flavor by opening a can, by all means they will do it. No crime in that.

Dicing the onions is probably the most "difficult" part of this recipe, but that is hardly that tough. And if you really want to cheat, buy some pre-packaged, pre-diced onions from the produce section of your supermarket.

Unfortunately, I didn't get a photo of the pork chops swimming in the sauce. These are before we added the sauce.

This recipe is an especially popular summer recipe in Amish homes because of its low oven temperature. A 250-degree oven isn't going to turn the home into a furnace on an already searing summer day. To keep cooking heat out of the house, many Amish do have "summer kitchens" or at least some form of them. So enjoy these!