Ingredients:
6 pork chops, 1 inch thick
cornstarch or flour
2 tablespoons vegetable oil
4 medium onions, chopped
1 cup water
1 cup chili sauce
2 tablespoons brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon dry mustard
1/8 teaspoon celery salt or 1/8 teaspoon curry powder
Directions:
Preheat oven to 350 degrees Fahrenheit.
Have a baking dish ready that is large enough to hold the pork chops in a single layer.
Trim fat from chops and slash edges to keep them from curling during browning.
Dust chops with a little cornstarch or flour (or shake in plastic bag with a little flour or cornstarch; shake off excess).
Brown chops in oil in a large skillet or electric fry pan.
As they are browned, place chops in a single layer in the baking dish.
Drain excess fat from skillet, leaving about 2 tablespoons.
Add the chopped onions and brown.
Add the rest of the sauce ingredients and blend together.
Stir and scrape bottom of pan to get browned bits.
Pour sauce over chops.
Cover and bake for one hour, or until chops are tender when pierced with a fork. Adjust cooking time if using thinner pork chops.
Remove cover for last 15 to 20 minutes to thicken the sauce.
Baste occasionally.
Servings: 6
Time preparation: 20 min.
Time total: 80 min.