We made this tonight for the two of us. We used two porkchops and cut the sauce in half. We served with squash which we threw in the oven first and then worked on the chops which we threw in the oven. It did not take a whole hour and this was very tender.
These were good and my family enjoyed them. They were a little bit too lemony for us and a little too much ketchup as well. I think next time I will use even smaller lemon slices and reduce the amount of ketchup, too. Overall, a great dinner.
I used to make this and loved it. I lost the recipe - I've been looking for it for the longest time so I thank you for posting it. As I remember, I did not bake it but cooked it in the pan over low heat. Can't wait to try it!
My mother-in-law used to make this very same dish, the recipe for which she clipped out of the National Enquirer. When she passed, I looked through her things to see if I could find it but no luck. I'm so glad you posted this so that I can make this myself!
Easy and good. My family enjoyed them and cleaned their plates tonight. I think these could be made on the stovetop, too. My glaze could have thickened a little more but was good with the rice I served with it.
Another great Zaar recipe. Since there are only 4 of us to eat on Wednesday evenings, I found a package of 4 very large chops (total weight of pkg was about 2 lb) to make this with. Everyone cleaned their plates and would have had seconds if they had been available. I served the No Peel Scalloped Potatoes, #72342 with the chops and both pans were emptied in no time. I think the lemon juice is what makes the chops so tender. Definitely a keeper as I changed nothing in the recipe and they were devoured.