RODEO PORK CHOPS

Ingredients Weight Measure
Salt 2 tsp.
Black pepper 2 tsp.
Garlic powder 2 tsp.
All-purpose flour 1 cup
Pork, loin or rib chops, 3/4" thick 5-1/2 lbs. 12 ea.
Olive oil 3 Tbsp.
Onion, large 1 ea.
Lemon, large 2 ea.
Tomato sauce, chunky, with onions, celery and green peppers, canned, 15 oz. 2 ea.
TABASCO® brand Original Red Sauce 1-1/2 Tbsp.
Worcestershire sauce 3 Tbsp.
Thyme, crushed 2 tsp.
Brown sugar 1/2 Tbsp.

Method

  1. Mix the salt, pepper and garlic powder into the flour. Sprinkle both sides of the pork chops with mixture to coat them.
  2. Put about 1/3 of the olive oil in a skillet and heat over medium heat until it just starts to smoke. Place 4 of the chops in the hot skillet and cook about 5 minutes, turning once, until brown. Remove from pan and set aside. Repeat the process with the rest of the pork chops.
  3. Peel the onion and cut into 12 very thin slices. Cut the lemons into thin slices, removing any seeds.
  4. Mix the rest of the ingredients, except the brown sugar, in a bowl and set aside.
  5. In a 6-qt. casserole dish, lay 4 of the chops on the bottom. On each pork chop, lay one slice of onion and one slice of lemon and then sprinkle with 1/2 Tbsp. brown sugar. Pour 1/3 of the sauce mixture over the chops. Repeat the layering process two more times on top of the previous layers.
  6. Cover the casserole dish and bake in a 350°F oven for about 1 hour, or until the pork is slightly pink in the center.
  7. Remove the pork chops carefully and place on serving plates. Stir the sauce left in the casserole dish and spoon over the chops. Serve with rice, mashed potatoes or french fries.

Yield: 12 servings