Delicious Pork Chops - An Oldie but Goodie

An old cookbook that is well loved will be splattered with remnants of dinners past and dog-eared with the recipes that were considered.  My grandmother Gogo was a wonderful Southern cook who moved across the south in her lifetime, ending up in the small East Texas town of Longview.  I was fortunate enough to inherit her copy of the Trinity Episcopal Church of Longview cookbook, which is one of those wonderful compilations of favorite recipes from parish members.

A well loved cookbook

This cookbook has been well used, well loved, and has put delicious meals on the table for many decades.  I love flipping through this particular cookbook as I will find little treasures like Gogo's handwriting offering suggested improvements.  After all, in her lifetime there were not blogs to document such things.  I also love finding random recipes she clipped from the newspaper which is so similar to what I do with cooking magazines.

One of the meals I can remember having at my grandparent's home is Delicious Pork Chops.  When you read the following recipe, you are going to potentially question my taste level and pallet.  However, I would ask you to withhold judgment until you have made and tasted these.  They are fantastically easy, and like the title tells you, truly are delicious.  The blend of acidity from the ketchup and lemon mixed with the sweetness of brown sugar makes a flavorful gravy when blended with the pork juices. When I announce to the family that I am making delicious pork chops, I get enthusiastic reactions.

RECIPE:  Delicious Pork Chops

4 chops, 3/4 inches thick

lemon slices

brown sugar

1/3 cup catsup, mixed with 2/3 cup water

salt, pepper, and flour

Salt, pepper and flour the chops.  Fit closely in a pan.  Pour catsup mixture over them.  Put a good pinch of brown sugar and a slice of lemon on each chop.  Cover with foil and bake in a medium to slow oven (around 300 degrees) for about an hour.  Uncover and bake about 15 minutes more to brown, but do not let all the good gravy cook away.  When doubling the recipe, use two pans.  The secret is to have all the good sauce on top of the chops flavoring and tenderizing them.  (Courtesy of Mrs. Willis M. Howard of Houston, Texas)

As a cooking note, the slower you cook these the better.  I have made them in a slow cooker in the past (on low for 6-8 hours), but when I do so, I double the catsup mixture as it will cook away.   

Last night when I made these, my chops were on the thicker side, which can lend itself to being a little tough.  I personally prefer a thinner cut, but this is up to your taste.  I love serving these on mashed potatoes as the flavorful gravy makes them even better.  A steamed vegetable is best with this dish.  I made the mistake of a salad with a vinaigrette and this made the meal as a whole too acidic.  

This recipe reminds me of happy times around the dinner table on Aden Lane in Longview.  Food doesn't have to be fancy to make life long memories.  I am so glad to continue the tradition in our home.