Cook1 hr 30 mins
Another recipe of my mother's, very easy to prepare. Neither she nor I ever measured ingredients for this dish so the amounts given are approximate guesses. My favorite way to eat pork chops, and very popular with dinner guests. Tangy and moist! UPDATE: My sister recently reminded me that our mother, who invented this recipe, actually won a prize with it. We can't remember who sponsored the contest but the prize was a large silver serving spoon that was called a 'cranberry spoon.' (No cranberries in the recipe, though.)
- Put chops in 1 or 2 shallow baking pan (s).
- Sprinkle chops with brown sugar and salt.
- Scatter with thin lemon slices (at least 1 per chop), then scatter onion rings over all.
- Shake catsup over each chop; you need not totally cover it.
- Run water into pans until chops are just covered.
- Bake at low heat (about 325°) 1½ hours.
- Remove chops to a platter to serve (chops cannot be served in the baking pan as there will be lots of liquid left over; just discard the liquid).
I made 1/2 the recipe using sweet red onion following the rest of the directions. I found this should be made yes in a shallow pan also the chops should fit in the pan tight. For when you add the water and it`s a large pan you have an excess amount of liquid at the end result. Where if I had time I would have reduced stove top or added a roux to thicken and serve with the chops. Apple juice would be a delish substitute for the water. This recipe did have lots of sweet tangy flavor. Do baste a few times to keep the onions moist. Easy and very good!
The family liked this a lot. I used half beef broth and half chicken broth instead of water and I didn't have to baste as I filled the liquids to just cover the onions and lemon. I used BBQ sauce sparingly instead of ketchup. I took member -RITA-'s suggestion and made a roux to thicken the remaining liquids into a delicious gravy. The family asked me to make this very simple and easy entree dish again.
We enjoyed this dish. It was simple, smelled great while it was cooking, tasted great, and was a nice presentation. Thanks echo echo.