Prep 45 mins
Cook 45 mins
My mom made these while I was growing up and I make them a couple times a month. They are easy to make and the sauce tastes fantastic. Wonderful served with rice. This makes lots of sauce which is great for mixing with the rice. This has a nice tangy flavor, but much different from traditional sweet and sour sauce. The leftover chops are great sliced on a sandwich with some sauce the next day. Any extra sauce can be frozen.
- 4 -6 center-cut pork chops
- 1⁄2 cup milk
- 1⁄4 cup fine breadcrumbs
- 1⁄4 cup flour
- salt and pepper
- 1⁄4 cup oil
- 1 large onion
- 1 tablespoon oil
- 1 (29 ounce) can tomato sauce or 1 (29 ounce) can tomato puree
- 2 (29 ounce) cans diced tomatoes
- 4 tablespoons ketchup (I free pour it)
- 4 tablespoons HP steak sauce, americans can use spicy steak sauce (A1 NOT recommended, I freepour it)
- 1⁄4 cup brown sugar (adjust for sweetness desired)
- 1 tablespoon cornstarch
- 1⁄4 cup cold water
- Mix flour, breadcrumbs, salt and pepper in a shallow dish.
- Dip chops into milk, then into mixture of breadcrumbs, flour, salt and pepper.
- Coat well.
- Fry in oil over medium heat until chops are browned. Add more oil as needed to cook the coating on chops, otherwise the chops will have white spots from the flour.
- Drain and set aside.
- To make sauce: Cut onion in half lengthwise and slice finely to form half rings.
- Brown in oil and drippings from browning chops.
- Add tomatoes and all remaining ingredients except cornstarch and water.
- Taste as it simmers and add more ketchup, HP Sauce or brown sugar to taste.
- Bring to boil and add cornstarch/water mixture, stirring well until the sauce thickens just a little bit.
- Spray 9 X 13 casserole with non-stick spray.
- Pour enough sauce into casserole just to cover the bottom.
- Add half the chops.
- Pour enough sauce to cover the chops.
- Add remaining chops and cover with remainder of sauce.
- Cover and bake at 350 for 45 minutes or until sauce is bubbly.
- With these measurements, you get alot of sauce and will have leftovers. If you have too much sauce, let it cool, put in a freezer container or ziploc bag and freeze. Alternatively, you can 1/2 the sauce recipe.
- It freezes very well.
Oh gosh this was really delicious, since my DS and friend ate this I used 6 chops and I did not have any sauce left over, as I made rice on the side and the sauce was enjoyed with the rice, I added in 4 cloves garlic, chopped and softened with the onion, I also added in 2 teaspoons crushed red chili flakes for heat, I increased the brown sugar up to 1/3 cup I think I will increase it even more next time, Cathy thanks for sharing this great recipe that was thoroughly enjoyed!
Delicious! The pork chops were fall off the bone tender, and the sauce was so good that I could eat it with a spoon. I had to substitute Crosse & Blackwell Steak Sauce (imported from Great Britain) for the HP sauce because I could not find it locally. It took me longer than 30 minutes to have this ready for baking in the oven, but the extra time was certainly worth it. Also I had to add considerably more steak sauce to achieve a good flavor in the sauce. I also added a little extra ketchup and brown sugar. Experiment until you get a flavor you like. This made a LOT of sauce. I froze over a quart. I made 7 good sized pork chops, and I think this is enough sauce to make twice that amount. I plan to experiment with the extra sauce. I think it would be great with chicken, round steak, or even pasta. Thanks Cathy for such a good recipe.