Mara's Pork Chops

Mara's Pork Chops

17
Mara 0

"Delicious pork chops the entire family will love. You can use corn flake crumbs instead of bread crumbs, and season the crumbs to your personal taste. I sometimes add a teaspoon of garlic powder. The longer cooking time ensures moist chops."

Ingredients

1 h 15 m {{adjustedServings}} servings 392 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 392 kcal
  • 20%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 48.5g
  • 16%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 581 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Dip pork chops into eggs then into the bread crumbs, coating evenly. Heat oil in a large skillet over medium-high heat. Place coated pork chops in the skillet in a single layer, and cook until golden brown on each side, 3 to 4 minutes per side. Cook them in batches if skillet isn't large enough. Place the pork chops in a large baking dish in a single layer.
  3. In a saucepan, bring to a boil the tomato juice, brown sugar, vinegar, cloves, salt, and pepper. Reduce heat to medium-low and simmer uncovered for 5 minutes. Pour mixture evenly over the pork chops.
  4. Bake in preheated oven uncovered for one hour.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

17
  1. 20 Ratings

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Just a note: the chops should be baked covered (not uncovered as recipe indicates).

It is a good recipe for a sweet and tangy flavor. To make this even simpler just use your favorite BBQ sauce and bake!

These were pretty easy to make. I substituted ketchup for the tomato juice, and added some garlic powder, dried mustard and worchestershire to the sauce. The chops came out nice and tender wit...