For a super easy dinner, place some potatoes in the oven to start baking before you begin browning the chops. Once the Vintage Oven BBQ Pork Chops are in the oven baking simply add a vegetable or salad, and you have dinner covered. Sometimes we like to serve these pork chops with Easy Slow Cooker Mac and Cheese, because, seriously, who doesn't like mac and cheese?
Pork chops are one of our favorite cuts of meat. Personally, I never get tired of eating them, because they are so versatile. Pork is mild in flavor and adapts well to a wide variety of seasonings, as well as preparation methods. Pork is also a great source of B vitamins. No matter how you cook, whether plain or fancy, pork chops make a meal you will enjoy.
This recipe from Sunset Magazine originally called for a 9-inch baking pan. For as long as I have been cooking this recipe, four pork chops have never fit into a 9-inch pan! You will want an inch of room around each pork chop. If the chops are too close together, they will not bake properly. I have routinely used a 9X13 pan for baking these chops, always to perfection!
Ingredients needed for this recipe:
- pork chops
- olive oil or bacon fat
- onion
- lemon
- garlic salt & pepper
- brown sugar, homemade brown sugar recipe found here.
- catsup, for homemade catsup we offer our recipe here.
- Frank's Hot Sauce
- skillet
- 9X13 baking dish
Now we are ready to begin.
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adapted from: The Sunset Casserole Cookbook ( circa 1965)
325-degree oven
4 loin pork chops, cut about 1 inch thick
whole wheat flour
bacon fat or oil for browning
Garlic salt
Pepper
4 thin slices of lemon
4 slices onion 1/4 inch thick - you want to use a large onion and cover the entire chop, trust me
1/2 c brown sugar
3/4 c catsup
a dash of Frank's Hot Sauce if desired (I recommend!)
Sprinkle chops with whole wheat flour.
Brown chops in a frying pan, when browned on both sides, arrange in a square/rectangle baking pan or a casserole dish large enough to hold the chops without crowding.
Season with garlic salt and pepper.
Top each chop with a slice of onion, then a slice of lemon.
Combine remaining ingredients, stirring well, and divide evenly, spoon over the chops.
Bake 1 hour or until tender, in your oven.
Storage options for Vintage Oven-BBQ Pork Chops. Store covered in the refrigerator for up to three days. This recipe may be frozen, however, you may find a loss of texture when thawed. Thaw completely in the refrigerator before reheating.
UPDATE:
For your convenience, a "copy and paste" version of Vintage Ove-BBQ Pork Chops has
been included below.
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Printable "copy and paste" version:
Vintage Oven-BBQ Pork Chops
adapted from: The Sunset Casserole Cookbook ( circa 1965)
325-degree oven
4 loin pork chops, cut about 1 inch thick
whole wheat flour
bacon fat or oil for browning
Garlic salt
Pepper
4 thin slices of lemon
4 slices onion 1/4 inch thick - you want to use a large onion and cover the entire chop, trust me
1/2 c brown sugar
3/4 c catsup
a dash of Frank's Hot Sauce if desired (I recommend!)
Sprinkle chops with whole wheat flour.
Brown chops in a frying pan, when browned on both sides, arrange in a square/rectangle baking pan or a casserole dish large enough to hold the chops without crowding.
Season with garlic salt and pepper.
Top each chop with a slice of onion, then a slice of lemon.
Combine remaining ingredients, stirring well, and divide evenly, spoon over the chops.
Bake 1 hour or until tender, in your oven.
adapted from: The Sunset Casserole Cookbook ( circa 1965)
325-degree oven
4 loin pork chops, cut about 1 inch thick
whole wheat flour
bacon fat or oil for browning
Garlic salt
Pepper
4 thin slices of lemon
4 slices onion 1/4 inch thick - you want to use a large onion and cover the entire chop, trust me
1/2 c brown sugar
3/4 c catsup
a dash of Frank's Hot Sauce if desired (I recommend!)
Sprinkle chops with whole wheat flour.
Brown chops in a frying pan, when browned on both sides, arrange in a square/rectangle baking pan or a casserole dish large enough to hold the chops without crowding.
Season with garlic salt and pepper.
Top each chop with a slice of onion, then a slice of lemon.
Combine remaining ingredients, stirring well, and divide evenly, spoon over the chops.
Bake 1 hour or until tender, in your oven.
Storage options for Vintage Oven-BBQ Pork Chops. Store covered in the refrigerator for up to three days. This recipe may be frozen, however, you may find a loss of texture when thawed. Thaw completely in the refrigerator before reheating.
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I love vintage recipes - I have a stack of old cookbooks! Thank you so much for sharing your artful food with us every week. Hope you have a safe and healthy week ahead.
ReplyDeleteThanks! Cookbooks are a favorite here as well.
DeleteSounds tasty! Thanks so much for linking up with me at my #UnlimitedMonthlyLinkParty 11, open April 1 to 26. All entries shared on social media if share buttons installed. I’d like to invite you to check out my other current link parties too!
ReplyDeleteThank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Pleas stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
ReplyDeleteThank you!
DeleteYour Pork Chops look delicious, we will really enjoy this recipe! Thanks so much for sharing your awesome talent with us at Full Plate Thursday,and come back to see us soon!
ReplyDeleteStay Healthy!
Miz Helen
Thank you, Miz Helen.
Delete