Baked Pork Chops in a Tomato Chutney Sauce

This is the perfect dish to savor on a cold, autumn night when the wind howls and rain washes the earth. I like to serve it with mashed potatoes and a veggie or baked acorn squash.

Baked Pork Chops in a Tomato Chutney Sauce Serves 6

6 pork chops

For the sauce:

¾ cup ketchup 2 heaping teaspoons brown sugar 2 teaspoons Worcestershire® sauce ½ cup water ¾ cup Major Grey Mango® Chutney

Preheat the oven to 350 degrees F. In a small saucepan, combine ketchup, lemon juice, brown sugar, Worcestershire® sauce, water, and mango chutney and bring to a boil over medium heat. Lower the heat and simmer for 20 minutes. Place pork chops in a single layer in a baking dish and cover with the sauce, Bake, uncovered, for 1 ½ hours.

Tips on shopping for pork chops: Different supermarkets have different terminology for pork chops. Select chops that are labeled pork loin, center-cut chops, rib chops, or loin chops. “Center-cut” means it comes from the center of the loin, the best part of the pig. When buying pork, look for cuts with a small amount of fat on the outside and meat that is firm with a pinkish-red color. Pork will have better flavor and tenderness if it has a small amount of marbling, small speckles of fat within the meat. Bone-in pork chops will have more flavor than boneless.

Carol Ann

Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market and Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.

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