Family Pork Chops

By Norma Bidwell
The Hamilton Spectator

Makes 6 servings

6 pork chops, trimmed of fat

Salt and pepper

6 thick onion slices

1/4 cup (60 mL) catsup

1 cup (250 mL) water

2 tbsp (30 mL) Worcestershire sauce

2 tbsp (30 mL) vinegar

2 tbsp (30 mL) brown sugar

1 tsp (5 mL) paprika

1 tsp ( 5 mL) chili powder

Place chops in a shallow baking dish in a single layer. Sprinkle with salt and pepper. Top each with an onion slice. Make a sauce of the remaining ingredients and pour over the chops. Cover (with foil if the baking dish has no cover) and bake in 325 F (165 C) oven for 90 minutes. Uncover for last 20 minutes. Serve sauce over rice or mashed potatoes.

Nutrition per serving: 250 calories; 13 g fat; 20 g protein; 12 g carbohydrates; 1 g fibre

Norma's note: I ran across this from The White House Cookbook, 1898, and just have to share it with Stoveline readers.