Tangy Tender Pork Chops
I have used this recipe for many years and always get compliments when I serve it. The saucy onion-and-pepper topping compliments the chops. —Thomas Maust, Berlin, Pennsylvania
Can you freeze Tangy Tender Pork Chops?
Place pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring sauce; add water if necessary.
Ingredients
- 6 bone-in pork loin chops (7 ounces each)
- 2 teaspoons canola oil
- 2 celery ribs, finely chopped
- 1 small onion, finely chopped
- 1 tablespoon butter
- 1/2 cup ketchup
- 1/4 cup water
- 2 tablespoons cider vinegar
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 small onion, thinly sliced
- 1 large green pepper, cut into rings
Directions
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1Preheat oven to 350°. In a large nonstick skillet, brown chops in oil in batches. Transfer to a 13x9-in. baking dish coated with cooking spray.
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2In the same pan, saute celery and chopped onion in butter until tender. Stir in the ketchup, water, vinegar, brown sugar, lemon juice, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until slightly reduced, 15-20 minutes.
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3Pour sauce over chops. Top with sliced onion and pepper rings. Cover and bake until a thermometer reads 145°, 20-25 minutes.
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