Spanish Pork Chops
Blue Ribbon Recipe
This sweet, salty and simple recipe livens up pork chops and is perfect for a summer lunch, dinner or potluck! I wasn't sure how this dish was going to turn out when I taste tested the sauce early on. I was a little worried that it might be too sweet. But after simmering for 2 hours, the chops were very tender and an absolutely perfect blend of flavors. This is a dish that will be repeated often at our dinner table. Perfect for a potluck, luncheon ... or anytime really! The Test Kitchen
6pork chops 3/4" thick
·salt & pepper
2 Tbspolive oil
2onions, sliced into rings
2 can(s)tomato sauce (8 ounces each)
3 Tbspbrown sugar
3 Tbspsweet pickle juice
·garlic powder to taste
1/4 csmall stuffed spanish olives (more if desired)
How to Make Spanish Pork Chops
- Season pork chops with salt and pepper. Heat oil in skillet over medium-high heat until it shimmers. Add pork chops and brown on both sides. Remove to a platter and add onions to the skillet. Lower hear to medium and cook until softened.
- Add tomato sauce to skillet and stir in brown sugar, pickle juice, garlic and worcestershire. Return chops to pan and spoon sauce over them. Add olives.
- Cover with lid tilted slightly and simmer for 2 hours. Serve with mashed potatoes or yellow rice.