Oven Baked Pork Chops with Tangy Onion Sauce

Oven-Baked Pork Chops with Tangy Onion Sauce

4 to 6 bone-in or boneless pork chops (about 1-inch thick)

1 cup sliced onions

1 cup ketchup

1 cup water

1 tablespoon Worcestershire sauce

½ cup brown sugar

1 teaspoon dry mustard

½ cup vinegar (apple cider or white vinegar)

Salt and black pepper to taste

1 tablespoon oil (for searing, optional

Instructions:

Preheat Oven: Set your oven to 350°F (175°C).

Season Pork Chops: Lightly season the pork chops with salt and black pepper.

Sear Pork Chops (Optional): In a large oven-safe skillet, heat 1 tablespoon of oil over medium-high heat. Sear the pork chops for 2 minutes per side until browned. Remove from the skillet and set aside.

Prepare Sauce: In the same skillet (or a mixing bowl if using a baking dish), combine sliced onions, ketchup, water, Worcestershire sauce, brown sugar, dry mustard, and vinegar. Stir well to mix.

Assemble & Bake: If using an oven-safe skillet, place the seared pork chops back into the pan, submerging them in the sauce. If using a baking dish, pour half of the sauce into the dish, lay the pork chops on top, and pour the remaining sauce over them.

Bake: Cover with foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, allowing the sauce to thicken and caramelize.

Serve: Let the pork chops rest for a few minutes before serving. Serve with mashed potatoes, rice, or buttered noodles to soak up the delicious sauce.

Italian Sausage (from Ground Pork)

Ground pork is affordable and, in most cases, is much cheaper than the same pound of seasoned mild or hot sausage. Ground pork can be seasoned to make Italian sausage or even breakfast sausage with just a few spice additions.  I share this recipe for Italian sausage with fennel.

INGREDIENTS

Pork Sausage Base

1 pound, ground pork 

1 teaspoon, salt

1 tablespoon, water

Italian Seasoning

1 teaspoon, fennel

1 teaspoon, oregano 

1 teaspoon, red pepper flakes (may use half teaspoon, or eliminate if desired)

1 teaspoon, black pepper (course ground) 

1 tablespoon, dried parsley

INSTRUCTIONS 

Season ground pork base with salt.

Place pork in a mixing bowl and splash water on meat 1 tablespoon, water.

Stir together Italian seasoning ingredients and use hands to work into meat as evenly as possible. 

1 teaspoon, fennel

1 teaspoon, oregano 

1 teaspoon. red pepper flakes

1 teaspoon, black pepper

1 tablespoon, dried parsley

Prepare as crumbled meat, shape into patties or links as desired and cook to an internal temperature of 160°F.

When cooking crumbled sausage the color throughout the meat should be the same color as the color on the surface. (Cast Iron Skillet)

Anytime a patty or link is prepared use a digital meat thermometer to ensure proper food safety.