Braised Pork Chops

PorkChopMacSaladPlatebfLOI had this kinda weird three-pack of pork chops in the freezer. Why three? I have no idea what I was thinking when I stashed it away.

Irregardless, odd number or not, it was time to use ‘em up, and the weather was too ChopsSkilletbfLOstuffy and muggy to justify baking. Enter this concept I’ve had banging around my ‘stuff to try’ folder for a while; labeled simply: “Pork Chops”.

We-e-e-e-ll, in truth, the good folk at called it “Baked Pork Chops II” – but there was a nifty looking stove-top braising option that I planned on taking, so I kinda skipped that bit. Ermmm, also, in the interest of full disclosure; I added a bit here and there to the original recipe – believing that it could use a little ‘zipping up’ as my Aunt Buzz used to say (tho’ not always in approval).

•3 tbsp olive oil
•4 (or 3) pork chops
•2 tbsp dark brown sugar
•1/2 tsp each salt and pepper
•1/2 tsp dry mustard
•1/2 tsp paprika
•1/2 tsp garlic powder
•1 tbsp fresh lemon juice
•1 (8 oz) can tomato sauce
•1/4 cup water
•2 cans ‘shrooms, drained (optional)

ChopsSImmerbfLOThe method itself couldn’t be easier: combine the brown sugar with the seasonings in a small  bowl and set aside.

Heat the oil in a 10 inch skillet, add the chops and brown for about five minutes per side. Remove from the heat and sprinkle with the lemon juice.

Top with the brown sugar mixture and stir together and pour the tomato sauce and water over all. Tuck the drained ‘shrooms around the chops in the sauce.

ChopsSkilletDonebfLOCover the pan, turn the heat to low, and braise for about 45 minutes.

NOTE: I didn’t this time, but next, I’ll remove the cover for the last ten minutes or so to reduce the sauce a bit.


And very pleasant on a hot evening with some macaroni salad on the side.

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