You are just going to have to trust me on this recipe. I found it in my grandmother's old World War II cookbook years and years ago. I loved it. Then I kind of forgot about it.
I used to write a column for a local newspaper and recently came across a short note a reader had left me that I had tucked away in a cookbook expressing her admiration for the recipe. But, apparently, not as much as her friend she shared it with "who makes it at least once a week and is addicted."
I am typing the recipe exactly as it appeared in the cookbook. I suggest making it as is before altering or adding to it. Suggestions are in the notes below.
The recipe is easily halved, but I suggest making all the sauce to use over mashed potatoes or rice. Even a good biscuit.
My pork chop of choice is a "rib end" pork chop. Depending where you live, they may not be easily found. At any rate, I like the extra fat and taste it brings. Don't use skinny boneless chops. I cook mine to about 145 F degrees. I like my pork to still have a tinge of pink. Recommended is 160 degrees.You do you.
Please note, "clove" here does not refer to a garlic clove, but an actual whole clove--the kind used at Christmas for holiday baking. It, along with the sugar and vinegar, creates a kind of white, simple "barbecue sauce."
"Season" your flour how you like it. I use salt, pepper, garlic and onion powder.
Savory is not always easy to find. You can sub marjoram, dried sage leaves or, in a pinch, oregano.
- Prepare for cooking
- 4 loin pork chops, 1/2-inch thick.
- Dredge them with
- Seasoned flour.
- Insert in each chop
- 1 whole clove.
- Brown them lightly in a little hot pork fat or lard. Place them in a baking dish. Combine, heat and pour over them:
- 1/2 cup water
- 1 bay leaf
- 2 tablespoons vinegar
- 1 tablespoon sugar
- 1/2 cup sour cream
- 1/4 teaspoon savory
- Cover the dish. Bake the chops in a moderate oven of about 350 F degrees for about one hour or until done. Remove cloves and bay leaf.
