Pork Chops, Four Ways

Pork chops are delicious, easy to make, and very versatile. I like to use the bone-in, fairly thin chops, because they're more moist. Give one of these cooking methods a try. Whichever recipe you decide on, serve them with green beans, fruit, and ketchup. Slap yo mama, that's some good eatin'!

Grilled Pork Chops
1. Sprinkle both sides of the pork chops with BullShit (that's right, BullShit-- let's give the lowly pork chop some attitude!).
2. Grill, uncovered, over a moderate batch of coals. Be very careful not to overcook. If you have to, undercook them slightly so that they'll stay moist and not taste like a piece of cardboard.

Pan Sauteed Pork Chops
1. Sprinkle both sides of the chops with BullShit.
2. Saute' them in a pan over medium-high heat for a few minutes on each side, adding a tablespoon of butter or olive oil. Again, be really careful not to overcook them!

Smothered Pork Chops
1. Brown the chops in a pan.
2. Add a can of Campbell's® Cream of Mushroom Soup and a few sliced mushrooms (fresh or canned) to the pan. Season with SpecialShit. Simmer for 15 minutes.

Broiled Pork Chops (suggested by my good friend Julie)
1. Brush the chops with olive oil. Sprinkle both sides of the chops with BullShit.
2. Broil on each side for 5-6 minutes.