These easy pork chops are seared and then baked with a slightly sweet ginger ale and ketchup sauce. Brown sugar is added to the pork chops, along with onions and the sauce. The simple sauce thickens as the pork chops bake. Use boneless or bone-in pork chops in this recipe.
Green or multicolored bell pepper strips can add extra flavor and color to the chops, or saute some sliced mushrooms along with the onions and add them to the sauce. Instead of ketchup, you could use some barbecue sauce for a smoky flavor. Or jazz the dish up with 1/4 to 1/2 teaspoon of crushed red pepper flakes or about 1/8 to 1/4 teaspoon of cayenne pepper.
- 2 large onions, sliced
- 4 tablespoons butter (divided)
- 4-6 pork chops (about 1 inch thick, boneless or bone-in)
- 2 tablespoons packed brown sugar
- 1 tablespoon ketchup
- 1 tablespoon all-purpose flour
- 1 cup ginger ale
- 1/2 teaspoon kosher salt (or to taste)
- 1/4 teaspoon freshly ground black pepper (or to taste)
- Heat the oven to 350 F.
- Lightly grease a 2-quart baking dish or spray it with nonstick cooking oil spray.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. When the butter stops foaming, add the onions and saute until lightly browned. Remove the onions to the prepared baking dish and set aside.
- Melt the remaining butter in the same skillet over medium heat. Add the pork chops and cook for about 5 to 6 minutes, turning to brown both sides. Place the browned chops over the onions in the baking dish. Sprinkle the chops evenly with the brown sugar.
- Stir the ketchup and flour together in a small bowl to form a paste; add the ginger ale and stir until well blended. Pour the ginger ale sauce mixture over the pork chops and sprinkle lightly with salt and pepper.
- Bake the pork chops (uncovered) in the preheated oven for about 50 minutes to 1 hour, or until they are tender. According to the USDA, the minimum safe temperature for pork chops is 145 F. To check for doneness, insert an instant-read thermometer into the thickest chop (not touching bone or fat).
- Remove the chops to a platter and spoon the sauce over them.
Put leftover cooked pork chops in a sealed container and store in the refrigerator for 3 to 4 days. Cooked pork chops may be frozen. Freeze the pork chops in sealed containers or wrap them tightly. For best quality, use frozen cooked pork chops within 3 months.
|Nutritional Guidelines (per serving)|
|Total Fat||40 g|
|Saturated Fat||16 g|
|Unsaturated Fat||15 g|
|Dietary Fiber||2 g|