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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.
Prep Time35 mins
Cook Time1 hr 5 mins
Total Time1 hr 40 mins
Course: Entree
Cuisine: American
Servings: 4 servings
Author: Julia Ann

Ingredients

  • 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

Instructions

  • 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.

Notes

Recipe taken from Craig Claiborne, Country Pork Chops, The New York Times Menu Cook Book1966.
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