These easy pork chops are seared 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.
I served the pork chops with rice, but they would be great with noodles or potatoes, or simple side vegetables.
- 2 large onions, sliced
- 4 tablespoons butter, divided
- 4 to 6 pork chops, about 1 inch thick
- 2 tablespoons light brown sugar, firmly packed
- 1 tablespoon tomato ketchup
- 1 tablespoon all-purpose flour
- 1 cup ginger ale
- kosher salt and freshly ground black pepper, to taste
Heat the oven to 350 F (180 C/Gas 4).
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 a 2-quart baking dish and set aside.
In the same skillet, brown the pork chops in the remaining butter. Place the chops over onions in the baking dish. Sprinkle with brown sugar.
Blend the ketchup and flour in a small bowl to form a paste; add ginger ale and stir well.
Pour ginger ale 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 the pork chops are tender.
Serves 4 to 5.
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