For the sauce: In a large bowl or pitcher, mix all of the sauce ingredients together. Set aside.
Preheat the oven to 350 degrees F.
For the pork chops: 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.
Pour the sauce over the chops and cover the baking pan with heavy aluminum foil.
Bake until the chops are tender 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. Good served with either mashed potatoes or rice, depending on preference.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Jeff Paine, Gold N' Silver Inn, Reno, NV
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