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Tangy Tender Pork Chops

Tangy Tender Pork Chops
“I’ve used this recipe for many years and always get compliments when I serve it.” The tender chops pair well with the saucy onion-and-pepper topping. This would also be fantastic served with mashed potatoes. Mrs. Thomas Maust - Berlin, Pennsylvania
6 ServingsPrep: 30 min. Bake: 20 min.

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

  • In a large nonstick skillet coated with cooking spray, brown chops in
  • oil in batches. Transfer to a 13-in. x. 9-in. baking dish coated
  • with cooking spray.
  • In 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 for 15-20 minutes or until slightly
  • reduced.
  • Pour sauce over chops. Top with sliced onion and pepper rings. Cover
© Taste of Home 2013

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Tangy Tender Pork Chops (continued)

Directions (continued)

  • and bake at 350° for 20-25 minutes or until a meat thermometer
  • reads 160°. Yield: 6 servings.
Nutrition Facts: 1 serving equals 284 calories, 12 g fat (4 g saturated fat), 91 mg cholesterol, 469 mg sodium, 12 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013