Okay, this one is a quicky – because these are ridiculously simple.
There are certain recipes that I make just because we have always made them and they are easy and quick and work. Among those are the baked pork chops Mom used to make. My brother Raymond LOVED them as a kid, to the point that after we had cut all the meat off of our chops, we gave them to Raymond and he proceeded to clean every one of those pork chops of any scrap of meat they might have tried to hold onto. At the end of the meal he had a stack of bones on his plate. 🙂
So here’s the recipe from the Family cookbook.
Basically you put your pork chops in a 13 x 9 x 2 pan and squeeze some lemon juice over them.
Next you put a slice of onion on top of each chop.
Then you put brown sugar on top of the onion.
And finally you top it with a good squeeze of ketchup.
When the hour is up, pull off the foil and with the back of your spoon, smush down the toppings onto the pork chop. The sugar and the pork juices will have formed a pan syrup which you then scoop and pour over each pork chop. It is important to do this at least every 10 minutes like Mom said or your pork chop will dry out.
Cook another 30 minutes uncovered and you’re done.
There are alot of ways to mix up this recipe. Gram used to do it on the stovetop in a fry pan – same ingredients – she just sauteed the onions, made the sauce and then cooked her pork chops in it – much quicker method. You could also use a barbecue sauce or a marinade in place of the ketchup. However, when feeding kids, it is hard to go wrong with the taste of ketchup so that is probably why we grew up with it that way. I have never tried it, but maple sugar crystals or molasses in place of the brown sugar might also make it more interesting.
I did this recipe this week because my little sister was willing to give it a second look. She did not like it as a kid. So Little Michelle, this one is for you. I love you.