My mother always made a real effort in making a nice Sunday lunch to welcome us home after church. After we were married, it was a standing invitation for our family to join them.
Now I must admit that it has taken me a while to carry on the tradition, but I am happy to say that in the last few years, chances are there is a nice lunch waiting after church.
I chose to stretch the Pork Chops this time by adding smoked sausage to the sauce while it is cooking. The sausage only takes about 30 minutes to cook once it is thawed.
Serve this with rice, even mashed potatoes are excellent, and a crisp salad. There is always ice cream in the freezer for dessert......VOILA, Sunday lunch is served. This is also a great make ahead dish and just reheated for busy days.
- 8 lean pork chops
- 1/4 cup of flour
- salt and pepper to season
- Coat the chops in flour and brown til a nice golden color.
- Pour over the following sauce and cook in the same skillet on simmer for 40 minutes, or other options are the crock pot on low for 6-8 hours or high for 4. Or in the roaster in a 350 oven for 40 minutes. You choose what works best for you.
- Add smoked sausage if you would like, during the last 30 minutes of cooking time if you choose to add some.
- 1/3 cup honey
- 1/3 cup brown sugar
- 1/3 cup soy sauce
- 1/3 cup ketchup
- 3 tablespoons red wine vinegar
- 2/3 cup water
- 2 cloves of garlic minced
- 8 drops of Tabasco sauce or according to taste
- 2 tablespoons of dry mustard
- 1 teaspoon paprika
- juice of one orange ( may add wide strips of the orange rind into the sauce for extra flavor and then remove before serving)