Cooking From Memory ~ A Recipe Journal

Pork Chops ‘Hartel’ with Caramelized Onions and Applesauce

Posted in Pork by Paul Gauche on July 11, 2009

Pork chops Lemon

Ingredients ~

  • 2 onions, sliced
  • 1 cup ketchup
  • 1 cup water ¼ cup vinegar
  • ¼ cup brown sugar
  • ¼ teaspoon nutmeg
  • ½ teaspoon dry mustard
  • 1 teaspoon salt
  • 1 teaspoon fresh ground cracked black pepper
  • Applesauce

Method ~

Read the short article “Searing Meats” found in the “Kitchen Wisdom” section.

Preheat a heavy gauge cooking pot on the stove for about 10 minutes.  Get it really hot.

Add (carefully!) about 2 Tablespoons olive oil in the kettle, and, watching out for splattering, place the chops in the kettle to brown on all sides. Let them sear.  This will be messy and loud. 

Use the kitchen fan—there will be smoke. Let the chops sear well on each side.  Be careful when you turn them not to tear the meat.  If they are sticking, let them sear a bit longer.

Once the meat is browned, place the meat in a 9×13 glass baking dish and cover (smother!) with onion slices. 

Pour sauce over the chops.

Bake at 350 degrees for 1 ½ hours.

Serve with chilled applesauce.


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