• 2 pounds boneless pork chops • Chef Ralph’s Super
Seasoning, or your own • 25 Ritz crackers, finely crushed • 1⁄4 cup bacon grease or butter • 1 (10.75 ounce) can cream of mushroom soup • Prepared dressing mix or cooked brown rice
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WHEN-YOU-CAN PORK CHOPS
Editor’s note: The following is a recipe Ralph Winingham’s friend, the late Wes Reed, enjoyed on several of their hunting adventures in Webb County near Laredo. See page 50.
DIRECTIONS
Season pork chops on both sides with Chef Ralph’s Super Seasoning, or your own favorite seasonings.
Pour crushed crackers into a plastic bag, add a little more seasoning to the crackers; then drop seasoned chops into the bag.
Shake well to coat meat with seasoned cracker mix.
Heat bacon grease or butter in a large cast-iron skillet over medium heat.
Brown coated chops on both sides, about three minutes per side.
Reduce heat and spoon soup onto the browned chops. Cover skillet and simmer about 15 minutes.
Serve chops on top of prepared dressing or cooked brown rice.
This recipe was featured in Ralph Winingham’s first outdoor cookbook, “The Campfire Chef: Old Boots & Bacon Grease.”
