Pork Chops A La Margaret
8 pork chops
Egg noodles, cooked
Sauce:
1/2 cup catsup
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon nutmeg
1/3 cup cider vinegar
1 cup water
1 bay leaf
Brown chops on both sides. Place in casserole dish or oven-proof platter. Assemble sauce and pour over pork chops. Cook in 325 degree oven for 1 1/2 hours. Serve over hot noodles. Serves 8.
(The Gasparilla Cookbook, submitted by Mrs. George A. Hockschwender)
I substituted 2 teaspoons celery salt for the salt and celery seed (John needs no tiny seeds in his diet). Next time I will remember to deglaze the frying pan with the sauce to get all the flavors from browning the chops.
Last night's recipe selection was based on ease of preparation and intriguing ingredients combination. Both John and I enjoyed it. I served it with romaine lettuce pieces and canned peach halves. He was looking for the barbecue sauce, and I suggested he try the pork chop before he used it. His comment was, "This is good." We also have leftovers, which I love and (bless his heart) John will eat.
The combination of celery, nutmeg, and cider vinegar was indeed interesting. I kept thinking maybe German origins before tasting, and after tasting a thin barbecue sauce also. Good, simple recipe -- would try again.
Intriguing. As someone who doesn't like ketchup, think I could sub tomato sauce in this? I know it would be less sweet, but that would be ok with me if it didn't hurt the overall recipe.
ReplyDeleteSounds like a good, easy to do recipe. Do you really have to bake the chops 1.5 hrs? Were they thick chops?
ReplyDeleteBacon, I would think that tomato sauce would be a reasonable substitution. Let me know how it tastes.
ReplyDeleteShirley, I used boneless chops that were at least 1/2-inch thick.