Tender pork chops baked in a tomato and lemon sauce.
“Let’s have pork chops tonight”, I was told. Okay, I thought, let’s try a recipe that I used to enjoy as a young lad. I hadn’t eaten this in years but remembered the wonderful zesty tomato sauce with lemon and how tender the meat was. I searched on line using the keywords “pork chops, tomato, lemon” and came across a variety of retro sounding recipes that even included the classic Campbell’s tomato soup. But I still couldn’t find the one that I remembered. So in the spirit of reviving a vintage recipe, I hunted through my mom’s old recipe box and finally came across the slightly spattered and faded recipe card I was looking for.
I’ve added some spicy chili paste but if you want a milder sauce, just substitute a little black pepper to taste.
Pork Chops in a Zesty Tomato Sauce
- 4 pork chops (about 1 lb)
- ½ tsp garlic salt
- 1 can condensed tomato soup (10 oz)
- 1 oz water
- Juice of 1 lemon (about 2 tbsp)
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tsp chili paste (Sambal)
- Preheat oven to 350 F.
- Arrange pork chops in an enamel-coated cast iron roasting pan, sprinkle with garlic salt.
- Cover and bake for 40 minutes.
- Meanwhile, combine the remaining sauce ingredients in a mixing bowl.
- Remove the pan from the oven, drain the fat and pour the sauce over the pork chops.
- Return to the oven and bake covered for another 40 minutes.