Baked Pork Chops
Prep time
Cook time
Total time
Pork chops topped with a mild tomato sauce and chopped vegetables to make an interesting change of pace from summer time grilling.
Recipe type: Entree
Cuisine: American
Serves: 4 servings
  • 4 center cut pork chops
  • 1 teaspoon pork seasoning dry rub or salt and pepper
  • 2 tablespoons olive oil
  • ½ cup carrots, finely diced
  • ¼ cup celery, finely diced
  • ½ cup onion, finely diced
  • ½ cup beef bouillon or stock
  • ½ cup tomato sauce
  • 2 tablespoons Dijon mustard
  • 2 teaspoon Worcestershire sauce
  • Chopped parsley
  1. Preheat oven to 350 F.
  2. Trim excess fat off pork chops.
  3. Heat the olive oil in large skillet.
  4. Season pork chops on both sides with pork seasoning dry rub or salt and pepper.
  5. Brown on both sides about 10-15 minutes.
  6. Put the carrots, celery and onions in a shallow two quart casserole.
  7. Arrange the browned pork chops on top.
  8. Pour out any excess fat from the skillet.
  9. Add the bouillon or stock, tomato sauce, mustard and Worcestershire sauce to skillet.
  10. Whisk together to blend.
  11. Pour mixture over the pork chops; cover.
  12. Bake for 50 minutes.
  13. Remove cover and bake 15 minutes longer.
  14. Sprinkle with chopped parsley.
Recipe taken from Craig Claiborne, Country Pork Chops, The New York Times Menu Cook Book1966.
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