A great simple, summer supper in an Amish kitchen often comes in the form of pork chops. These are some fresh pork chops from the Butcherbox (more about them soon). These chops would be like the meat an Amish cook would use: fresh, farm-raised, hormone and antibiotic free. Good stuff.
This recipe 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.
- 8 pork chops
- 1 cup catsup
- 1 can celery soup
- ½ cup chopped onion
- 1 or 2 tablespoons Worcestershire sauce
- Heat oven to 275 degrees F.
- Mix catsup, celery soup, chopped onion and Worcestershire sauce together and pour over the pork chops in a buttered casserole dish.
- Bake for 2 hours.