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
Cooking oil, for the skillet
Eight 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
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.