These are super yummy and really tender!
Sandy and Mike make them in Knoxville all the time.
Serves 4.
4 Boneless Butterfly-cut Pork Chops
1 Onion
Apple Cider Vinegar
Ketchup
Salt & Pepper
Put the pork chops in a glass oven dish. Sprinkle with salt and pepper. Slice the onion into 1/8-1/4 inch slices and put one slice on top of each chop. Pour apple cider vinegar into the pan until it reaches about 3/4 way up the sides of the chops. Squeeze a dallop of ketchup on top each onion slice. Cover with aluminum foil.
Cook at 350 degrees. If the pork chops are thick, it's 30 minutes covered and then 30 minutes uncovered. If they are thinner, you need to reduce the cooking time accordingly. The vinegar flavor cooks off, leaving a really tender and juicy pork chop!
We serve this with au grautin potatoes and a favorite veggie.
~ Sandy
3 comments:
Hi Sandy--this looks yummy. I'm always looking for new recipes to satisfy the taste buds....I'll try it out and come back with the Rath Clan review....
Hi Sandy--this looks yummy--I'm always looking for new recipes to satisfy the taste buds and my cooking adventures...I'll try it out and get back with the Rath review. Looks like it keeps the pork moist too--another win!
Hey Kari!
Sorry, I had the "moderate" feature turned on. I'll turn it off so the posts will display right away.
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