Recipe by Chef shapeweaver �
Here is another recipe that I found in a TOH "Best of Country Cooking" for two people. It was contributed by Dorothy Toben of Blackwell, Oklahoma. I included the time for browning the chops. The original recipe had 1/4 cup of water added to the recipe, but I thought it would make the chops to "saucy". Submitted on May 24th, 2006.
Top Review by Julie B's Hive
I made these twice since tagging for the Aussie/NZ RS#37. The first time I added the 1/4 cup water and the second I left it out. Since there was more of the sauce to cover the chops with the water added the chops were much more tender while without the added water the chops were dry and a little more chewy. We all enjoyed these very much but when making these I will definitely add the water.
- 2 bone-in 3/4 inch pork loin chops (I like boneless,same thickness)
- 2 tablespoons margarine
- 1⁄4 cup chopped onion
- 1⁄4 cup maple syrup
- 1 tablespoon white vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon chili powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄8 teaspoon garlic powder
Directions See How It's Made
- In a skillet on medium heat, brown chops on both sides in butter.
- Transfer to a small 1-quart baking dish, lightly greased or sprayed with cooking spray.
- In a bowl, combine the remaining ingredients and pour over chops, coating both sides.
- Cover and bake at 350ºF for 20 minutes or until meat thermometer reads 160ºF.