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  • Denise Kohlmeyer


I just tried this recipe this week, and it was delicious. This sauce is very easy to make and pairs well with either pork chops (which I did) or even chicken. Probably pork tenderloin, too. Maybe even steaks.

We used the excess sauce to pour over rice, as well. I imagine it would be good with mashed potatoes, too. All that to say, this is a very versatile sauce.


4-5 bone-in pork chops

1 c. flour

salt and pepper, to taste

2 T. oil

seasoning of your choice (i.e. Lawries seasonings for poultry, etc.)


Boil 1 c. of water with two chicken bouillon cubes

1 T. apple cider vinegar

2 t. brown sugar (or honey)

1 T. butter

2 T. parsley flakes


Season chops with salt and pepper

Dredge in flour

Season with preferred seasoning

In a skillet, cook pork chops in the oil until they reach an internal temperature of 145 degrees (about six minutes per side; adjust time per thickness of pork chops)

Set pork chops aside

In the same skillet, combine all sauce ingredients, scraping bottom of skillet with a spatula to incorporate fried pork chop bits with sauce

Simmer until reduced and thickened

Return pork chops to skillet and warm through, spooning sauce over them to coat

Serve pork chops with rice or mashed potatoes

Use extra sauce as a "gravy" for the rice or potatoes


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