Wacky Pork Chops
These pork chops in delicious gravy will be a big hit
Prep Time25 mins
Cook Time1 hr 30 mins
Course: Main, Main Course
Keyword: pork chops cooked in sauce, slow cooked pork chops, 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.
Serving: 1serving | Calories: 706kcal | Carbohydrates: 74g | Protein: 41g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 998mg | Potassium: 796mg | Fiber: 3g | Sugar: 13g | Vitamin A: 296IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 4mg