Skip to main content

Mrs. Wilkes’ Baked Pork Chops

Evidently, according to Ceci Snyder of the National Pork Board, their slogan “the other white meat” is getting a little boring and “just blending into the background.”

Drew McLellan, of the McLellan Group advertising agency, is not so sure that is a good thing as “the other white meat” is a well-known tagline that strongly resonates with customers.  He said most companies would love to have a tagline like that one, which is so recognizable with their product and the pork board is throwing that away.

McLellan compares “the other white meat” to Alka-Seltzer’s, “Plop-plop, Fizz-fizz” and the Oscar Meyer Weiner song.  Snyder says they really need identity that catches people’s attention…

It makes no difference to me what it’s called but when “the other white meat” is mentioned, I definitely know what that person is speaking of. 

Anyway, we had “the other white meat” last night and it was delicious because I used the recipe from Mrs. Wilkes Boarding House Cookbook.  The cookbook states “the reason to Mrs. Wilkes’ tender, flavorful chops lies in her use of Worcestershire and soy sauces and lemon juice.”  Included also is ketchup, or catsup, per the recipe. I adapted the recipe by adding minced garlic and topping the chops with mushrooms.

So watch out ~ sometime in 2011, there will be a new catchy phrase for promoting pork!  In the meantime, give this recipe a try!  These chops made Bill a happy man!


6 (¾-inch-thick) pork chops
2 tablespoons catsup
1 tablespoon Worcestershire sauce
2 tablespoons cooking oil
1 tablespoon lemon juice
1 tablespoon soy sauce
3 garlic cloves, minced
8 ounce button mushrooms, sliced


Preheat oven to 350 degrees.
Place chops in baking dish.
Whisk or beat all of the remaining ingredients, except mushrooms, in a small bowl.
Arrange mushrooms over the chops.
Spread half of the sauce over the chops and mushrooms.
Bake, uncovered, for 30 minutes.
Turn the chops and spread the remaining mixture on the other side.
Bake, uncovered, for an additional 30 minutes, or until fork tender.

These chops are tangy delicious!


  1. I did Pork Chops the other night but with apple and onion, this looks delicious. Diane

  2. The pork chop looks very satisfying!

  3. Diane, yum! Yours sound delicious and I don't think I've ever combined the chops with apples and onions. Great thing I must try! Thanks!

    Angie's Recipes, thank you ~ they were!

  4. These sound awfully good. The sauce sounds delicious and is especially easy to make. Have a great day. Blessings...Mary

  5. Wow...I'm mouth is watering so much after viewing this photo!Wonder how this same recipe would be with chicken?

  6. Hi Pam,
    Baked pork chops must be delicious and they look amazing. I liked the idea!!!

  7. Mary, thanks so much and you have a wonderful weekend!

    Corgidogmama, I bet it would be great with chicken! Thanks for the suggestion and I will be trying it! Hope you're having a great weekend!

    Hi Lia! They are tender and delicious! Have a good day!

  8. Pam, I like the changes you made to the recipe. I am a big mushroom fan!

  9. Wow Pam! It's very good! You are fantastic! Ciao. Deborah

  10. Pork is also known here in Africa as 'The Other White Meat' ! My hubby loves pork chops too, & I cook them at least once a week for him - must try your delicious sounding recipe sometime !

  11. I definitely prefer "the other white meat" to any other white meat. Sigh. I love pork.

    These chops look scrumptious!

  12. I'd be happy with this porkc hops dish. Love the button mushroom compliment.


  13. These sound like the same old fashioned pork chops my mother used to make, minus the mushrooms. You've transported me back in time and now it's time to give these a try.

  14. You have a nice and clean new look. I like it. Those pork chops look tasty.

    The pork board would be crazy to change such a recognizable slogan.

  15. Linda, thanks! Love your radio show and I'll be listening to you Friday, Linda!

    Deborah, thank you! You have a good day!

    Lynda, great! My hubby loves them too, especially this recipe.

    Joanne, me too! Thanks and you have a great rest of the weekend!

    Lazaro Cooks, thanks! I try to sneak in mushrooms anywhere I can and they're great with pork.

    Carla and Michael, they are since the recipe of hers' was way back when in Savannah, GA. Have a good day!

    M, thank you for the kind comment. I think you're exactly right, it's crazy to change when something works perfectly! Have great day!

  16. The other white meat slogan may be boring but everyone knows what it is! Your baked chops sound flavorful and delicious! And I love your new look too!

  17. I've only made pork chops one way in my life...I kinda forgot about pork. I think I need to make it again! This looks terrific.

  18. Cinnamon-Girl, thanks so much for the complements! I so agree about the slogan, why change a good thing?

    Me, Myself and Pie, hope you try it and have a good rest of the weekend!

  19. Baking really makes cooking so easy. Love the method.

  20. This reminds me that I haven't had pork chops in quite some time. I need to change that!

  21. These look great! My husband loves pork chops, but I have yet to find a recipe for them that he likes. This one sounds like a keeper. Thanks for sharing it:)

  22. This sounds fabulous! I just emailed it to my Mom!

  23. Little Inbox, you're so right and thanks very much!

    Deborah, great! Hope you try this! Have a good day!

    Raina, this is good, give it a try! Thanks!

    Jessica, wonderful! I hope your Mom likes it! Thanks for the visit!

  24. I wouldn't have thought of using Worcestershire sauce with pork - what a good idea! Mine is usually in a Bloody Mary ;-)! Thanks Pam!

  25. Great recipe, I can see why Bill loved them.

  26. Sue, LOL! My WS has seen many a Bloody Mary! Have a good day!

    Mimi, yes! Bill loves pork!


Post a Comment


The more you weigh, the harder your are to kidnap.
Stay safe. Eat cake.

I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”

~ D.H. Lawrence, Sons and Lovers

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews