I think I drink more lemonade than is probably healthy. I blame it all on Raising Cane's and their evil to-go jugs full of fresh-squeezed lemonade. I rue the day I discovered that place. In an effort to get that jug out of my refrigerator, I decided to use a bunch of it in additional recipe I acquired through another unhealthy habit: watching Guy Fieri. I should probably stop throwing shade and thank the man for bringing such delicious pork recipes into my life. These pork chops are great: tender, tangy, and delicious. And they finished off the temptation that was sitting in fridge. Bonus.
Baked Lemonade Pork Chops
Adapted from Gold N' Silver Inn, as seen on Diners, Drive-Ins and Dives
Sauce:
2½ cups lemonade (reconstituted, not concentrate, or fresh)
¾ cups tomato ketchup
¼ cup soy sauce
¼ cup cider vinegar
¼ cup packed light brown sugar
½ teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
1 tablespoon smoked paprika
1 tablespoon smoked paprika
1 tablespoon chili powder
1 teaspoon dried thyme leaves
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
Pork chops:
Cooking oil, for the skillet
Four center cut pork chops (trimmed somewhat lean to avoid excess grease in baking pan)
All-purpose flour lightly seasoned with salt and pepper, enough to coat chops
For the sauce: In a large pot, mix all of the sauce ingredients together. Heat to boiling over medium high heat and cook, stirring constantly, until reduced by half. Set aside.
Preheat the oven to 375°F.
For the pork chops: Heat a large heavy skillet over medium heat and add enough cooking oil to coat the bottom. Dredge the pork chops in the seasoned flour and cook until browned on both sides in the skillet, 5 to 7 minutes per side. Transfer the chops to a baking pan. Fan the chops so that each chop is exposed as much as possible.
Pour the sauce over the chops and cover the baking pan with heavy aluminum foil. Bake until the chops are tender 30 to 45 minutes.
Pork chops:
Cooking oil, for the skillet
Four center cut pork chops (trimmed somewhat lean to avoid excess grease in baking pan)
All-purpose flour lightly seasoned with salt and pepper, enough to coat chops
Preheat the oven to 375°F.
For the pork chops: Heat a large heavy skillet over medium heat and add enough cooking oil to coat the bottom. Dredge the pork chops in the seasoned flour and cook until browned on both sides in the skillet, 5 to 7 minutes per side. Transfer the chops to a baking pan. Fan the chops so that each chop is exposed as much as possible.
Pour the sauce over the chops and cover the baking pan with heavy aluminum foil. Bake until the chops are tender 30 to 45 minutes.
Makes 4 servings
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