Savory Baked Pork Chops

Everyone in the family likes pork chops (a rarity in this house of picky eaters!).  But, I always seem to make them the same couple of ways.  I wanted to try something different.  So, here's an easy way to make pork chops with ingredients you probably have on hand.

SAVORY BAKED PORK CHOPS

4 bone-in pork chops, about 1/2 inch thick
Salt and pepper
1/2 cup ketchup
2 TBS soy sauce
1 TBS honey (or brown sugar)
1/2 tsp onion powder
1/2 tsp garlic powder
3 drops liquid smoke, optional

Preheat oven to 400 degrees.  Season pork chops with salt and pepper on both sides.  Place in a greased baking dish.

Mix together the ketchup, soy sauce, honey, onion powder, garlic powder and liquid smoke.  Season to taste with salt and pepper (remember that the soy sauce is pretty salty).

Pour mixture over the pork chops and let it sit at room temperature for 15-20 minutes.

Then, bake at 400 degrees for 25-30 minutes. (Longer if you have thicker chops).

These were a hit with the hubby!  They were tender and flavorful!  My Pickiest Eater Ever Son liked them but suggested I use regular barbeque sauce next time.  Which you can certainly do.  But, I enjoyed the Asian twist on the sauce.  So did the hubby, who called it "Ragin' Asian cooked by a Cajun".  Gotta love him!

Pork Chops, Rice and Gravy

Most people pour gravy over mashed potatoes, but here in Louisiana, we eat rice and gravy.  Maw Maw's feed it to their grand babies.  Wives feed it to their husbands and bachelors feed it to themselves.  It's equally loved by all because it's filling and delicious.  Plus, it's versatile.  You can make it with just about any kind of meat.  Last night, I made it with it pork chops.  When my Old School Italian husband went back for thirds and my pickiest-eater-ever son proclaimed it was his new favorite, I'm not gonna lie, I did a little dance.

PORK CHOPS RICE AND GRAVY

4 bone-in pork chops
all-purpose flour
salt and pepper
Cajun seasoning
3 TBS oil
1 onion, chopped
1 bell pepper, chopped
3 green onions, sliced
1 clove garlic, minced
1 TBS Worcestershire sauce
1 tsp liquid smoke (optional)
1 TBS Kitchen Bouquet browning sauce (optional, just makes it a little darker)
1 cup chicken broth
1 cup water

Heat oil in a large heavy pot (that has a tight-fitting lid) over medium-high heat.  Season the pork chops with salt and pepper on both sides.  Put some flour on a plate or in a large shallow bowl and season it with Cajun seasoning.  Dredge each pork chop in the seasoned flour and shake off excess.  Brown the chops, one at a time, in the hot oil.  When browned on both sides, remove to a plate and set aside.  (The reason I do one at a time is because they won't brown properly if you overcrowd the pot.

Once all the chops are browned, drain most of the oil from the pot.  Saute the onions, bell pepper, green onions and garlic for a few minutes over medium-high heat.

Add Worcestershire sauce, liquid smoke, Kitchen Bouquet, broth and water.  Bring to a boil.  (See how dark the Kitchen Bouquet makes it)

Return the pork chops to the pot.

Reduce heat to low, cover and simmer for 1 hour.  Remove the lid and continue to simmer for another 20-30 minutes or until the gravy has thickened.

Serve over rice, of course.  The pork is fall off the bone tender and the gravy is super flavorful!  You could make the same dish using steak, chicken or sausage.  A great recipe to have in your arsenal!

This takes some time, but it's really simple to make.  It's the perfect Sunday Supper!  There's nothing like making a good old fashioned rice and gravy to show someone you love them.  Enjoy!