Wishes granted -- Pork Chop Recipe

Believe it or not, I have had a few requests (email, in-person, even IM) for this "pork chop" recipe. Believe it or not, it isn't terribly difficult, in fact it is very White Trash. I would say Asian Trash, but all of my non-Asian friends say there is "no such thing as Asian Trash".

So here we go. Pork Chop Recipe!
Ingredients:
- 4 to 6 pork chops -- rib chops preferred
- 1 box of Original Pork Shake n' Bake
- 1 packet of Pork Gravy (see earlier post about Pork Gravy woes of my parents)

Prepare a baking sheet with tin foil and a wire rack for cooking. The tin foil will make clean-up a snap (thank you Reynolds Foil commercial) and the wire rack will elevate the chops to keep them crispy. Once this is set up, set aside. Pre-heat oven to what it says on the Shake n' Bake box.

Each box of Shake n' Bake comes with 2 seasoning packets. Open one of the packets and dump contents onto a dinner plate. It helps if the plate has ridges so that the seasoning doesn't spill all over your kitchen. Take one chop at a time and individually press each side of the chop into the mix. The entire chop must be completely covered with the mix. Once coated, place onto prepared baking sheet with wire rack. Generally one package of seasoning will get you through 4 to 6 rib pork chops depending on size.

Bake the chops in the pre-heated oven for 30-35 minutes. At the end of the baking, turn on your kitchen fan and switch the oven to broil; let chops broil for an additional 5 minutes. While chops are broiling, prepare gravy mix per directions on package. For creamier gravy substitute half of the water with milk.

Serve with your favorite starch (being Asian-Trash, we use rice) and vegetables. We often have had to make extra gravy for the rice. Also, to ensure that your meal is as authentic as my meal--have some Chinese Plum Sauce available. Pour some plum sauce onto the chop and/or mix directly into the gravy to taste. Bon Appetite!