Marinated Pork Chops

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 8 whole cloves
  • ½ teaspoon salt
  • ¾ teaspoon ground thyme
  • 3 tablespoons finely chopped onion
  • 1 teaspoon curry powder
  • tablespoons fresh lemon juice
  • 1 cup Beef Stock
  • 6 loin pork chops, each ½ inch thick
  • Flour
  • Shortening
  • 2 tablespoons butter


    1. Combine the cloves, salt, thyme, onion, curry powder, lemon juice and stock in a saucepan. Mix well and heat.

    2. Place pork chops in a close-fitting pan. Add the warm sauce. Cool. Cover. Let stand in the refrigerator for several hours, turning chops in the sauce three or four times.

    3. Remove chops from sauce and drain well. Reserve sauce. Sprinkle the chops lightly with flour and brown in shortening over medium heat. Add reserved sauce. Cover and cook slowly for about forty-five minutes, until chops are tender. Remove chops from the pan and keep warm.

    4. Blend the butter and two tablespoons flour. Stir, bit by bit, into the simmering sauce. When thickened, serve hot with the chops.