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!
MRS. WILKES’ BAKED PORK CHOPS
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!