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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 8 |
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Another recipe of my mother's, very easy to prepare. Neither she nor I ever measured ingredients for this dish so the amounts given are approximate guesses. My favorite way to eat pork chops, and very popular with dinner guests. Tangy and moist! UPDATE: My sister recently reminded me that our mother, who invented this recipe, actually won a prize with it. We can't remember who sponsored the contest but the prize was a large silver serving spoon that was called a 'cranberry spoon.' (No cranberries in the recipe, though.) Ingredients:
8 pork chops |
1/2 cup brown sugar |
1 teaspoon salt |
2 lemons, sliced thin |
1 large onion, sliced paper thin and divided into rings |
1/2 cup catsup |
Directions:
1. Put chops in 1 or 2 shallow baking pan (s).
2. Sprinkle chops with brown sugar and salt.
3. Scatter with thin lemon slices (at least 1 per chop), then scatter onion rings over all.
4. Shake catsup over each chop; you need not totally cover it.
5. Run water into pans until chops are just covered.
6. Bake at low heat (about 325°) 11/2 hours.
7. Remove chops to a platter to serve (chops cannot be served in the baking pan as there will be lots of liquid left over; just discard the liquid).
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