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Don’t let the name fool you–wacky pork chops are seriously delicious.
Wacky Pork Chops–Easy And Delicious
This looked a bit interesting when it appeared in my Facebook feed from a large contributor-based website.
Of course I checked out the recipe and the person who contributed it raved about it.. I happen to know that contributor and am a friend as well. That’s how I know I had to make this since anything Lillian raves about has got to be good. Lillian had a food blog although she hasn’t posted in years. It’s still available and she has tons of great family recipes–My Recipe Journey. She now makes custom wine jewelry and you can check her out here.
Grape Jelly? Heck Yeah
I’m convinced that the grape jelly is the ingredient that ties all this together.
Sure the sauce contains a lot of other tasty ingredients, but the grape jelly is the thing that makes all the others cohesive and form a wonderful sauce.
At first the jelly is very lumpy when you mix it, but take heart, it does melt when you heat it and there are no lumps in the final product.
Whenever mustard is called for in a recipe, I tend to use Dijon or whole grain. However, Lillian specified yellow mustard so that is what I used. As I mentioned before, I trust her taste in things.
Bone-In Or Boneless
This is where I deviated from the main recipe. I had a whole boneless loin in my freezer that I wanted to use. Since I’m always on about using what you have, I took my own advice.
Of course bone-in chops will be tastier because the bone will produce a better flavor, but I don’t think it will make a radical difference. Therefore, either/or is a good choice.
Wacky Pork Chops
- 6 pork chops preferably bone-in chops
- 1 cup flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 tbs olive oil divided
- 12 oz egg noodles cooked per package directions
- 1/2 cup dry red wine not cooking wine
- 3 tbs butter
- 5 tbs ketchup
- 5 tbs grape jelly
- 3 tbs soy sauce
- 3 tbs yellow mustard
- 2 tbs Worcestershire sauce
- 3 cloves garlic crushed
- 1/4 tsp oregano
- 1/4 tsp thyme
- 1/4 tsp pepper
- 1/2 cup water
- Mix the flour, 1/4 tsp salt and 1/4 tsp pepper in a plastic bag.
- Mix all the sauce ingredients in a medium bowl. Don't worry about the lumpy jelly--it will melt when cooking.
- Place 3 pork chops in the flour mixture and shake to coat.
- Heat a large skillet over medium-high heat. Add half the olive oil and brown the 3 chops on both sides; remove to a plate and repeat with the last 3 chops. Frying in shifts doesn't crowd the pan and produces a better sear. Place the pork chops in a 13x9-inch pan in a single layer if possible.
- Deglaze the skillet you fried the pork chops in with the red wine, then add the sauce mixture, stirring well for about 3 minutes until the jelly melts and it's heated through. Stir in butter.
- Pour the sauce over the pork chops then cover the dish with foil and bake at 350F/180C for 1 1/2 hours.
- Serve over noodles.