Creole Pork Chops

Preparation info

  • Difficulty

    Easy

  • Makes

    4

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

You can brown the chops ahead and chill them for use later

Ingredients

  • 4 loin or center cut pork chops thick
  • Salt
  • Pepper
  • 1 tblsp. fat or salad oil
  • c. ketchup
  • ½ c. water
  • ½ tsp. salt
  • ½ tsp. celery seeds
  • 3 tblsp. cider vinegar
  • ¼ tsp. ground ginger
  • 1 tsp. sugar
  • 1 tsp. flour

Method

  • Sprinkle chops lightly with salt and pepper. Brown on both sides in fat in a heavy skillet. Remove chops to casserole or baking dish.
  • Combine remaining ingredients; pour over chops.
  • Bake uncovered in slow oven (325°) 1½ hours. Turn chops after first hour of baking.