"kilikini" > wrote in message
...
> Over the weekend we bought a pork loin with the rib bones, if that makes
> sense. My hubby split them between the ribs so essentially we have about 1
> 1/2 inch thick pork chops. I want to have dinner ready for TFM® when he
> gets home from work, but I don't know how to prepare these monster chops.
>
> Do I bake them, if so, I don't have anything to make a sauce out of.
>
> I'm not the griller/BBQ'er in the family; that honor belongs to my hubby.
>
> Side dishes will be brussel sprouts and spinach salad.
>
> Goodies in fridge........cheddar cheese, swiss cheese, cream cheese, butter,
> mushrooms, yellow squash, onion, green olives, capers, and fresh spinach.
>
> Anyone have any suggestions? TIA!
>
> kili


This is a great old recipe (comfort food) Most people have all the ingredients
on hand. If you don't have lemon oranges also work well.

Dimitri

This is a favorite comfort food pork chop recipe that my family loves. The
recipe originally came from the Betty Crocker Cookbook from the 1960s.


4 pork loin or rib chops, about 3/4-inch thick
Salt and coarsely ground black pepper to taste
4 thin onion slices, about 1/4-inch thick
4 thin lemon slices, about 1/4-inch thick
1/4 cup packed brown sugar
1/4 cup ketchup*
* Chili sauce or your favorite barbecue sauce may be substituted.
Preheat oven to 350°F. Sprinkle both sides of pork chops with salt and pepper.
Place pork chops in ungreased shallow baking pan. Top each pork chop with a
onion slice, a lemon slice, 1 tablespoon brown sugar, and 1 tablespoons ketchup.
Cover and cook for approximately 20 minutes. Uncover and cook spooning sauce
over the chops occasionally, an additional 30 minutes or until the internal
temperature reaches a temperature of 155°F on a meat thermometer. Remove from
oven and serve.
Makes 4 servings.