The recipe for these sweet & sour pork chops is from a favorite cookbook, and they are some of the best pork chops you’ll ever make!
From Cotton Country Cooking (a cookbook of the Junior League of Morgan County), the recipe uses ingredients found in most pantries. (Make sure that you have a fresh lemon or two, as the lemon slices are crucial to the sauce).
This cookbook, by the way, is one that I highly recommend. It was given to me as a wedding gift more than 25 years ago, and I’ve replaced it twice having worn it out from use. This is where I found the fabulous chicken piquant recipe that my family adores. It also has recipes that many of us who are “over 40” might recall having had at bridal luncheons and teas (i.e. chicken breasts wrapped in bacon and cooked atop dried beef slices). If you ever see this, buy it; it has some hidden treasures that will surely please your family.
Now…..for the pork chop recipe. These are good served with mashed potatoes or sweet potato fries and a good broccoli slaw. My favorite crunchy slaw is a good accompaniment as well.
Sweet and Sour Pork Chops
6 Pork Chops (I prefer bone-in–more flavorful)
salt & pepper to taste
6 slices lemon
6 tsp brown sugar
1 cup ketchup
juice of 1/2 lemon
1/4 cup brown sugar
Place pork chops in baking dish; sprinkle with salt & pepper. On top of each pork chop place a slice of lemon and a tsp of brown sugar. Mix remaining ingredients and pour over chops.
Cover pan tightly with foil (airtight). Bake at 350 degrees for one hour.