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Categories:
soy sauce cooking water pork loin blade chops salad oil onion catsup brown sugar red wine vinegar Worcestershire sauce green chilies
Viewed: 32 - Published at: 6 years agoIngredients
- 1/4 c. soy sauce
- 2 Tbsp. cooking or dry sherry
- 2 Tbsp. water
- 8 pork loin blade chops, each cut 1/2-inch thick (about 4 lb.)
- 2 Tbsp. salad oil
- 1 small onion, diced
- 3/4 c. catsup
- 3 Tbsp. brown sugar
- 3 Tbsp. red wine vinegar
- 1 Tbsp. Worcestershire sauce
- 1 (4 oz.) can chopped green chilies, drained
Method
- In large open roasting pan, mix soy sauce, sherry and water. Place pork chops in soy sauce mixture, turning each chop to coat well.
- Bake in 375° oven 40 minutes.
- With pastry brush, baste chops occasionally with soy sauce mixture in pan.
- Meanwhile, in 2-quart saucepan over medium heat, in hot salad oil, cook onion until tender, stirring occasionally.
- Stir in catsup and remaining ingredients; heat to boiling.
- Remove saucepan from heat.
- Brush chops with half of catsup mixture; cook 10 minutes.
- Turn chops; brush with remaining catsup mixture.
- Bake 20 minutes longer or until chops are fork-tender.
- Makes 8 servings.
