Saucy Pork Chops

Submitted 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."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 2

ingredients

• 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

1. In a skillet on medium heat, brown chops on both sides in butter.
2. Transfer to a small 1-quart baking dish, lightly greased or sprayed with cooking spray.
3. In a bowl, combine the remaining ingredients and pour over chops, coating both sides.
4. Cover and bake at 350ºF for 20 minutes or until meat thermometer reads 160ºF.

Reviews

[Julie Bs 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.

 

[blancpage]

Woo, first to review! This was so easy and quick to put together. I followed the recipe exactly, except that I did use the 1/4 cup water with the other sauce ingredients. I prefer boneless chops also, mine were more like an inch thick, but they still cooked thorougly in the 20 min oven time. I browned the chops w/margarine about 6 mins each side. I chopped my onion pieces a bit large and only had a Vidalia sweet onion. The sauce was a tiny bit sweet, a little tangy, a tiny bit spicy and went great served over white rice. I didn't mind the extra sauciness brought on by the use of that 1/4 cup water, as it thinned out the sauce enough to cover the 2 chops and just over 2 cups worth of cooked rice at serving time (of course I thickened the sauce w/a bit of cornstarch). It didn't taste watered down though. The chops were tender, juicy and the sauce had a nice texture and a bit of crunch from the roughly chopped onions, and a nice blend of flavors. Bf thought this was pretty good, as well. Thanks for sharing, shapeweaver! :)