Zesty Pork Chops


Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Tangy sauce makes this a company special—for looks and flavor


  • 6 rib pork chops, ¾ thick
  • 2 tblsp. salad oil
  • 1 tsp. salt
  • ½ c. maple-blended syrup
  • ½ c. hickory-flavor ketchup
  • 2 tblsp. lemon juice
  • 2 tsp. Worcestershire sauce
  • 1 unpeeled large tart apple, cored and cut in 6 rings
  • 1 tblsp. cornstarch
  • c. water


  • Brown pork chops in salad oil; season with salt. Drain off oil.
  • Combine syrup, ketchup, lemon juice and Worcestershire sauce. Reserve ½ c. mixture; pour remaining mixture over chops. Simmer, covered, over low heat for 25 minutes.
  • Place an apple slice on each chop; top with remaining ½ c. sauce mixture. Cover and simmer 25 minutes longer.
  • Remove chops to a hot platter. Blend cornstarch with water and stir into sauce in skillet. Cook, stirring, until sauce comes to a boil and thickens. Serve over pork chops.