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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Margaret Wood in Montrose, Pennsylvania passes along her motherâs tried-and-treasured recipe for tender pork chops. âI remember she served this with mashed potatoes smothered in the luscious sauce, green beans and applesauce for a quick, easy meal that was always one of dadâs favorites,â Margaret recalls. Ingredients:
3 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 bone-in pork loin chops (1 inch thick and 7 ounces each) |
1 egg |
2 tablespoons water |
1/2 cup crushed saltines (about 15 crackers) |
3 teaspoons butter, divided |
3 teaspoons canola oil, divided |
1/4 cup ketchup |
2 tablespoons brown sugar |
1-1/2 teaspoons cider vinegar |
1/4 teaspoon ground mustard |
1/4 cup chopped onion |
Directions:
1. In a resealable plastic bag, combine the flour, salt and pepper. Add pork chops, one at a time, and shake to coat. In a shallow bowl, beat egg and water. Dip chops in egg mixture, then coat with cracker crumbs.
2. In a nonstick skillet, cook pork in 1-1/2 teaspoons butter and 1-1/2 teaspoons oil over medium heat for 10 minutes.
3. Meanwhile, for sauce, combine the ketchup, brown sugar, vinegar and mustard in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Set aside and keep warm.
4. Remove chops from skillet. Saute onion in remaining butter and oil for 1 minute. Return pork to the pan; top with sauce. Reduce heat; cover and cook for 8-10 minutes or until a meat thermometer reads 160°. Yield: 2 servings.
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