Thursday, February 11, 2010

Pork Chops With Tangy Sauce And Potatoes

Prep: 30 minutes
Cook: 20 minutes
Yield: 6 servings

6 bone-in pork loin chops (7 ounces each)
2 teaspoons canola oil
2 celery ribs, finely chopped
1 small onion, finely chopped
1 tablespoon butter
1/2 cup ketchup
1/4 cup water
2 tablespoons cider vinegar
1 tablespoon brown sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1 small onion, thinly sliced
1 large green pepper, cut into rings
6-8 large potatoes, peeled and sliced

In a large skillet, brown chops in oil in batches. Transfer to a large baking dish

In the same pan, saute celery and chopped onion in butter until tender. Stir in the ketchup, water, vinegar, brown sugar, lemon juice, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until slightly reduced.

Pour sauce over chops. Top with sliced onion and pepper rings. Cover and bake at 350°for 20-25 minutes

While chops bake, place potatoes in a large pot and cover with cold water. Bring to a boil and cook 10-15 minutes or until potatoes are tender. Drain and mash with butter and milk until desired consistency is reached.

Tips and Tricks
I have always used boneless pork chops for this recipe and left out the celery. You can use red wine vinegar if you don't have cider vinegar.
Make It Healthier
Omit salt.
How Kids Can Help
Use food chopper to chop onion and celery. Measure and dump ingredients. Older kids can peel potatoes.

Nutrition Facts
1 serving equals 284 calories, 12 g fat (4 g saturated fat), 91 mg cholesterol, 469 mg sodium, 12 g carbohydrate, 1 g fiber, 31 g protein
Diabetic Exchanges
4 lean meat, 1 starch, 1/2 fat

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