Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This is the first successful pork chop I made as a young bride eons ago and is still as good today as it was then. Delicious with mashed potatoes and green beans --comfort food at it s best! Recipe source: Michael Field's Cooking School Cook book

Ingredients Nutrition

Directions

  1. Preheat oven to 325-degrees F.
  2. Seaon the pork chops with salt and pepper, dip them in flour and shake off excess flour.
  3. Melt the butter and oil in a heavy frying pan over medium heat.
  4. Add chops and saute for 2-3 minutes per side until golden.
  5. Transfer chops to a 9 x 13- inch baking dish or other baking dish that is large enough to hold chops in one layer.
  6. After browning chops, discard all but 2 tablespoons of the fat and cook the sliced onions and garlic in the pan until they color lightly.
  7. Remove pan from heat and add the vinegar to pan.
  8. Pour drippings and onions over chops.
  9. Crumble in the bay leaf over all and heat on top of the stove until casserole bubbles.
  10. Cover tightly with lid or tin foil and place in oven.
  11. After 10 minutes, baste chops with juices.
  12. After another ten minutes turn chops over.
  13. Cook for a total of 30 minutes before removing from oven.
  14. Tip baking dish and skim fat from pan and discard.
  15. Place casserole on top of stove and add cream to pan.
  16. Bring to a boil over high heat and simmer until reduced by half.
  17. Remove from heat.
  18. Stir in the mustard and lemon juice.
  19. Sprinkle with chives and/or parsley (if using).
Most Helpful

4 5

This IS good comfort food. I made this with only two chops and halved the rest of the ingredients. At step 8 I had to add a couple of TBS water because I had virtually no liquid, but this solved the problem nicely. I also had forgotten to get a lemon so I left the juice out, but I don't think this affected the end result. I'll try it next time, though. Thanks for posting !