- Bone-in pork loin chops (1 inch and 7 ounces each)
- 2 tablespoons vegetable oil
- 1 cup (8 ounces) tomato sauce
- 1/2 cup packed brown sugar
- 2 tablespoons cider vinegar
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon celery salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon pepper
- In a large skillet, brown pork chops in oil.
- In a bowl combine the remaining ingredients and mix well. Add to skillet.
- Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until pork juices run clear.
- Spoon sauce over pork chops.
We made sliced avocados and oranges for our side. Per usual, let us know if you're interested and we'll comment with the recipe. :)
Potter: This was some amazing pork chops. I had seconds and would have probably had thirds but we ran out of chops. The sauce was delicious though I had my doubts going into it because we didn't marinade them, just mixed it and cooked it per instructions. It turned out wonderful. As most of you probably know I'm a fan of spice so making in this in the future I'll probably throw in a little hot sauce every know and then to give it a bit of a kick (but this addition is definitely not necessary).
Katie: The pork chops were good. They were a decent cut and stayed tender. The sauce for the chops was delicious and I don't think I would change a thing for the sweet and tangy flavor it provided based on the original recipe.