Southern Porkchops

• 8 each of 1/2- 1 inch porkchops
• 1/3 tsp season salt per chop
• 2/3 tsp garlic powder per chop
• 2 dash of tony chacheres creole seasoning per chop
• 2 stick of butter or one for low fat
• 1 sprinkle parsley on top of chops before cooking

1. preheat oven to 375, then place your chops in a large glass baking dish, add the seasonings listed above in any order sprinkled all over the chops, then cut your butter into pats usually there are 8 pats (tablespoons) per stick, place them on top of the pork chops I almost always use two pats per chop , then place foil over the dish sealing it and using a knife I poke five small air vents in the foil I make it like the five dots on a dice.
2. cook the chops for 45 minutes.
3. remove and enjoy a very delicious and tender southern porkchop.
4. ;)

porkchops, salt, garlic, creole seasoning, butter, parsley

Taken from cookpad.com/us/recipes/332252-southern-porkchops (may not work)