I’ve used this recipe for many years and always get compliments when I serve it. The saucy onion-and-pepper topping is a match for the juicy chops.
—MRS. THOMAS MAUST BERLIN, PA
PREP: 30 MIN. • BAKE: 20 MIN. • MAKES: 6 SERVINGS
6 bone-in pork loin chops (7 ounces each)
2 teaspoons canola oil
2 celery ribs, finely chopped
1 small onion, finely chopped
1 tablespoon butter
1/2 cup ketchup
1/4 cup water
2 tablespoons cider vinegar
1 tablespoon brown sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1 small onion, thinly sliced
1 large green pepper, cut into rings
1. In a large nonstick skillet coated with cooking spray, brown chops in oil in batches. Transfer to a 13x9-in. baking dish coated with cooking spray.
2. In the same pan, saute celery and chopped onion in butter until tender. Stir in the ketchup, water, vinegar, brown sugar, lemon juice, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until slightly reduced.
3. Pour sauce over chops. Top with sliced onion and pepper rings. Cover and bake at 350° for 20-25 minutes or until a thermometer reads 160°.
PER SERVING 284 cal., 12 g fat (4 g sat. fat), 91 mg chol., 469 mg sodium, 12 g carb., 1 g fiber, 31 g pro. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fat.