Baked Lemonade Pork Chops
- 5 cups lemonade (reconstituted, not concentrate) If you make your own fresh lemonade, by all means use it!
- 1 1/2 cups tomato ketchup
- 1/2 cup soy sauce
- 1/2 cup cider vinegar
- 1/2 cup (1/4 pound) brown sugar
- 1 teaspoon ground black pepper
- 2 teaspoons each granulated garlic, onion powder, ground ginger
- 2 tablespoons each paprika, chili powder
- 2 tablespoons each fresh finely chopped thyme leaves, oregano leaves, sweet basil leaves, if using dried herbs use 2 teaspoons of each
- Pork chops:
- 8 (6 to 8-ounce) center cut pork chops (trimmed somewhat lean to avoid excess grease in baking pan)
- All-purpose flour lightly seasoned with salt and pepper, (enough to coat chops)
- Pour the sauce over the chops and cover the baking pan with heavy aluminum foil.
- Good served with either mashed potatoes or rice, depending on preference.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- Prep Time 30 minutes
In a large bowl or pitcher mix all of the sauce ingredients together. Set aside
Preheat the oven to 350 degrees F.
Heat a large heavy skillet over medium heat and add enough cooking oil to coat the bottom. Dredge the pork chops in the seasoned flour and brown for approximately 2 minutes per side in the skillet. Transfer the chops to a baking pan. Fan the chops so that each chop is exposed as much as possible.
Bake until the chops are tender about 1 to 1 1/2 hours. Transfer the chops to a serving platter and serve.
For less clean up; Use a resealable plastic bag to coat the chops with flour, but don't shake off too much excess, as the flour will aid in the "glazing" of the chops while they bake.
Use a large enough baking pan to allow for the chops to be exposed as much as possible; while still small enough for the sauce to mostly cover the chops.
If sauce seems very thin towards the end of baking, remove the foil to help reduce the liquid and reach the desired consistency of the sauce. It won't be real thick but should have some "cling" to the chops.
Recipe courtesy of Jeff Paine, owner Gold N' Silver Inn, Reno, NV
Recipe courtesy of Robert Irvine