Pork Chop Supreme

  Kay Depew (from a 1965 Betty Crocker cook book)
    This is, without a doubt, one of our favorite dishes and has been since we were married in 1969.

4  Country Style boneless Pork Chops, trimmed a bit (The original recipe calls for pork chops but we found them to be a bit dry and have been using
          country style for years.)

1/2 med. onion sliced thin

1 lemon, sliced very thin

¼-1/2 C brown sugar, packed solid

¼-1/2 C ketchup

some salt, to taste

Preheat oven to 350º Season chops well with salt.

Place Pork chops in a 9 ½ x 13 x 2 pan or baking dish (or smaller depending on the size of the chops). Cover each chop with a little salt and the  onion and  lemon slices. Sprinkle sugar on top and spread ketchup on top of onion and lemon. It doesn’t have to be perfect.  (Kay puts ketchup over the l and O and then tops the ketchup with the brown sugar.)

Cover and bake one hour. Uncover and bake 30 minutes longer, basting, occasionally, with sauce in the dish. If chops are 1 ½ to 2 inches thick bake covered 2 hours and uncovered for 30 minutes.

I slice the lemon rings and have some lemon and onion with each bite of pork......  
   9/19/2010   Try 30 min covered and  10 uncovered...    Use a thermometer to follow the internal temp