The pork chops in this recipe are baked with vegetables in a savory sauce that includes mustard and Worcestershire sauce.Based on a recipe from Betty Crocker's Cookbook, Golden Press, NY, 1983.
Prep Time35 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr15 minutesmins
Course: Gluten Free, Main Course - Pork
Servings: 6servings
Author: Catherine Christiano
Ingredients
1teaspooncanola oil
6pork chopscenter cut, boneless, trimmed of fat
1cupcarrots1/4" diced, approximately 3 medium carrots
1cupcelery1/4" diced, approximately 2 stalks
1/2cuponion1/4" diced
1 1/2cupsbeef stock
1 1/2cupscanned tomato sauce
6tablespoonsDijon mustard
5teaspoonsWorcestershire sauceCheck for Gluten Free.
chopped parsley
salt and pepper
Instructions
Preheat oven to 350°F.
Season pork chops on both sides with salt and pepper. Add oil to large skillet. Over high heat, brown pork chops on both sides for about 4-5 minutes altogether. Remove pork chops to platter.
Lower heat to medium-high. Add carrots, celery, and onion; saute until just tender, approximately 5 minutes.
Sprinkle sauted vegetables in shallow 2 quart casserole. Arrange browned chops on top. Blend together remaining ingredients, except parsley. Pour mixture over chops; cover. Bake for 25 minutes remove cover. Bake 15 minutes longer. Sprinkle with copped parsley.
Notes
Pairs well with potatoes and a steamed green vegetable.