Recipe by Darlene10
This recipe is quite delicious and a nice change from the usual pork chop casseroles. Try it, I'm sure you will like it. The recipe came from a very old Purity cookbook.
Top Review by ~jus~
I was looking for a recipe that I thought kids might really like - and they did. I had to make a couple of ingredient changes, so the original is probably even better. I wasn't sure what catsup was, so I used tomato sauce. I used olive oil, not shortening, to brown the chops, with fresh ginger and garlic added then, as I didn't have powdered garlic or ginger to add to the flour. I only used 2 tablespoons of paprika, as I have the strong Spanish one, and I thought it would overwhelm everything else. The chops tasted excellent, but the sauce was a little thin - maybe because of the tomato sauce I used? Anyway, we really liked this recipe. Thank you Darlene.
- 6 pork chops
- 2 tablespoons shortening
- 2⁄3 cup ketchup
- 2⁄3 cup water
- 3 tablespoons brown sugar
- lemon slice
- 2 cups flour
- 2 tablespoons salt
- 1 tablespoon celery salt
- 1 tablespoon pepper
- 2 tablespoons dry mustard
- 4 tablespoons paprika
- 2 tablespoons garlic powder
- 1 teaspoon ginger
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon sweet basil
- 1⁄2 teaspoon oregano
Directions See How It's Made
- Seasoned flour: Sift together to blend evenly and store in tightly covered jar.
- Dredge 6 pork chops in 1/2 cup seasoned flour.
- Heat 2 tbsp.
- shortening in frying pan and brown chops on both sides.
- Arrange in shallow baking dish.
- Top each chop with 1 lemon slice.
- Combine 2/3 cup ketchup, 2/3 cup water and 3 tbsp.
- brown sugar and pour mixture around and under the chops.
- Cover and bake in 350° for 30 minutes.
- Uncover and bake a further 20 minutes.
- Add water if necessary.