2 pounds boneless, center-cut loin pork chops (about 8 chops)

1 teaspoon curry powder

1 tablespoon vegetable oil

2 slices fresh ginger

1 (10¾-ounce) can condensed

tomato soup, plus 1 can water

1 tablespoon, plus 1 teaspoon Worcestershire sauce

2 teaspoons granulated sugar

½ white onion, chopped

• Preheat oven to 350°.

• Wash the pork chops and pat dry. Trim off the fat. Rub the curry powder lightly over both sides.

• Heat the oil in a large nonstick frying pan on medium heat. Lay the chops flat in the pan. Cook for a total of 15 minutes over medium heat, turning over once, until both sides are browned. Add the ginger slices and cook for another minute. Drain off excess fat.

• Transfer the pork chops to a 9″ × 13″ casserole dish, removing the ginger. Combine the tomato soup, water, Worcestershire sauce, sugar, and onion. Pour over the chops. Bake for 1 hour, or until the pork chops are tender and cooked through.

Baking Potatoes

“Baking Potatoes” is the name commonly given to russet (also called Idaho) potatoes. Large, brown-skinned, and long or oblong-shaped, the high starch and low moisture content of russets make them an excellent choice for French fries (see French Fries from Scratch, page 110) or baking (see Basic Baked Potato, page 201).