By IngridH on January 06, 2009
Photo by Lavender Lynn
Photo by Lavender Lynn
"This is another recipe from my childhood. In my home, you always got to request whatever you wanted for dinner on your birthday. Most years, I chose this (and Mom still makes it for me when I ask!). This is a great baked pork chop dish, the sauce keeps the chops from getting dry, and is wonderful to top a side of rice. Feel free to increase the amount of sauce, it's the best part. Don't feel that you need to use the high end center cut chops for this dish, it's a great way to use the less expensive "pork steak" cuts. If you prefer to use fresh mushrooms, add a pint of sliced mushrooms with the bacon and onions."
Serving Size: 1 (195 g)
Servings Per Recipe: 4
"DH cooked these up for the family and they were very well received. We were a little skeptical about the amount of ketchup but once it was all cooked up the sauce was delicious. My picky eater had, not just 2nds, but finished mine as well (we used pork steak so they were quite big). Served the pork with Recipe #426510. I had the sauce on the pancakes as a light lunch the next day and they paired very nicely :). Thanks for a keeper recipe, IngridH ! Made during ZWT#9 for my team, Tasty Testers :)"
"Pork chops are DH's favorite food group and this really hit the spot. The meat was well seasoned and very tender. Made a great meal served with recipe #427587 and recipe #304010 for a wonderful meal. Made for ZWT9."
"Just noticed that my review didn't 'stick' for this one. :roll: I made this as directed other than I sauteed some fresh mushrooms rather than using canned. A really nice flavor and the sauce was great over mashed potatoes as well. Thanks Ingrid for a nice keeper. Made for ZWT8 - Great Britain."
"Very nice pork chops! DH calls them a five but I found them a little sweet for my taste. I will definitely make them again but I think I would sub some of the ketchup for tomato paste or sauce to reduce the sugar a bit. I had fresh mushrooms so sauteed them with the onions and bacon, otherwise made as directed. Thanks so much for sharing this recipe. Made for The Bistro Babes - ZWT 8"
"I made half the recipe since I only had 3 medium-sized pork chops. Was very flavorful and the sauce was really good with the bacon, onions and mushrooms. DH said he would eat this again; but leave out the mushrooms! :). Made for ZWT8."
"Excellent ! I made the recipe as directed. The pork chops were very tender and the sauce was very enjoyable."
"Very good. I cut the recipe in half and I did't have a full cup of sour cream so I also added some mayo. Turned out great!"
"Very good. I personally thought it was a tad sweet and think it would be better with tomato sauce instead of ketchup but I was outvoted and told if I made it again not to change it."
"Loved the sauce....It was one of the best pork chop recipes I have tried..."
"Great pork chop recipe, quite different. We enjoyed the flavor and the addition of mushrooms and bacon. Made for ZWT6"
"This creates a thick and rich sauce for the pork chops. We did find it to be a bit too much sour cream for us but we still cleaned our plates! I used fresh mushrooms and as you suggested fried them with the bacon and onions. They were so good in this sauce. It worked well served over rice. Thanks for sharing your recipe. Made for ZWT - X-tra Hot Dishes."
"Wonderful flavor and a great combination of ingredients. Another great way to cook pork chops. The sauce would be good over pasta. Thanks! Made for SSaSSy's ZWT 6"
"Wow delicious pork chops. Loved the sauce which I poured over your "Recipe #324890" recipe. But next time I think I will make some spaghatti to go with it, bet it will be delish. Made for Fall PAC 09"
"This dish is very and the meat came out so tender. I used center cut pork chops. It will be made again. Made for 123 Hit Wonders."
"Wow, we loved this! The sauce is so simple yet very flavorful. This is a definate keeper, I am going to have my parents over soon and plan to make this. I know they will LOVE it!!! Made for PAC 2009"
"Although there were jokes about "special (fry) sauce" when this was going into the oven, it really is pretty special coming out, and our crew wolfed this down enthusiastically. It's tough to photograph; you can't see the meat in the sauce! But that is the best part anyway. Made for PRMR, Feb. 2009."