Baked Pork Chops in Sauce and Vegetables

Now summer is over, grilling outdoors begins to wane as the temperature changes. I began to look for a new recipe for pork chops. Having many cookbooks, I decided I would try a recipe that I have not tried from The New Your Times Menu Cook Book by Craig Claiborne, 1966. The recipe for Country Pork Chops became my Baked Pork Chops.

Baked Pork Chops

Browned Pork Chops and Vegetables

I really did not adapt it so much. A pork seasoning dry rub was used to marinate the pork chops before browning. I used Dijon mustard in place of prepared mustard and beef bouillon in place of the beef stock. My other changes were using a thinner pork chop, not the 1 inch thick and only 2 instead of 6 and preparing a smaller amount of the sauce. The sauce recipe would be enough for 6 chops. Actually thought the sauce would be good over other meats and less expensive cuts such as pork or steak cutlets.

Sauce Ingredients

Once again using my old reliable cast iron skillet for the browning and making the sauce..

Cooking the Sauce

Baked Pork Chops in Sauce

Baked Pork Chops

Pork chops topped with a mild tomato sauce and chopped vegetables to make an interesting change of pace from summer time grilling.

4 center cut pork chops
1 teaspoon pork seasoning dry rub or salt and pepper
2 tablespoons olive oil
1/2 cup carrots (finely diced)
1/4 cup celery (finely diced)
1/2 cup onion (finely diced)
1/2 cup beef bouillon or stock
1/2 cup tomato sauce
2 tablespoons Dijon mustard
2 teaspoon Worcestershire sauce
Chopped parsley

Preheat oven to 350 F.
Trim excess fat off pork chops.
Heat the olive oil in large skillet.
Season pork chops on both sides with pork seasoning dry rub or salt and pepper.
Brown on both sides about 10-15 minutes.
Put the carrots, celery and onions in a shallow two quart casserole.
Arrange the browned pork chops on top.
Pour out any excess fat from the skillet.
Add the bouillon or stock, tomato sauce, mustard and Worcestershire sauce to skillet.
Whisk together to blend.
Pour mixture over the pork chops; cover.
Bake for 50 minutes.
Remove cover and bake 15 minutes longer.
Sprinkle with chopped parsley.

Recipe taken from Craig Claiborne, Country Pork Chops, The New York Times Menu Cook Book1966.
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Baked Pork Chop Dinner

Here is a suggestion for your dinner of Baked Pork Chops: baked potatoes with butter and sour cream, country prepared green beans from the pressure cooker seasoned with onion and Ciabatta Bread.

Baked Pork Chop Dinner

Summer Time Cole Slaw and American Apple Pie would round out this country Baked Pork Chop Dinner.

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: Summer Time Coleslaw

: American Apple Pie

Some other Pork Chop recipes you might like to try:

Annie’s Eats – Parmesan-Crusted Pork Chops

Simply Recipes – Brined Pork Chops

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. ” Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.