Pork Chops in a Zesty Tomato Sauce
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.
- 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.
Mashed potatoes and green beans make excellent side dishes that go well with the sauce.