Today I am sharing my grandmother Luz’s recipe for pork chops. I like to use a thinner pork chop; I am not a fan of the really thick chops. I like this dish because it doesn’t require a lot of prep. You can serve the pork chops with rice or roasted veggies. This recipe serves two but is very easy to double or triple if you have friends coming over.
Ingredients
- 2 pork chops
- 1/2 onion, sliced
- 2 garlic cloves, minced or smashed
- 1/2 cup ketchup
- juice of 1 lemon (about 3 tablespoons)
- 1/4 cup water
- 1 tablespoon mustard
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 tablespoons butter
- salt and pepper to taste
Preparation
Season the pork chops with salt, pepper, and the garlic. Place in a glass dish and add the lemon juice. Marinate the pork chops for 15 minutes. Mix the ketchup, water, mustard, soy sauce, and sugar in a bowl. Set aside.
Preheat the oven to 350 degrees F. Melt the butter in a skillet over medium heat. Sear the pork chops (a few minutes per side, you are looking for a nice golden color) and then place them in a glass baking dish. Add the onions to the same butter where you just seared the chops (you may have to add a bit more butter at this point if you don’t have enough to saute the onions). Saute the onions until they are transparent, about 6 minutes. Add the sauce to the skillet and heat for about 5 minutes. Then pour the sauce and the onions over the pork chops, cover the baking dish with aluminum foil, and bake in the oven for 30 minutes – 1 hour. The baking time is not precise because it will depend on the thickness of your pork chops and how you like your pork cooked. I prefer to see a little pink and cook them to 145 degrees F. A variation on the preparation is, if you have a cast-iron skillet, instead of transferring the pork chops and sauce to a baking dish, you can add the pork chops back to the skillet with the sauce and onions. Make sure the chops get covered with the sauce, cover the skillet with aluminum foil, and bake as indicated.
