2 large onions, sliced
1/4 cup butter, divided
5 (3/4- to 1- inch thick) pork chops
2 tablespoons firmly packed brown sugar
1 tablespoon tomato puree or chili sauce
1 tablespoon all-purpose flour
1 cup ginger ale
Salt and black pepper to taste
In a skillet saute onions in 1/8 cup butter over medium heat until golden brown.
Remove onions and place in a 2-quart oblong baking dish.
In the same skillet brown chops in remaining 1/8 cup butter over medium heat.
Remove and place on top of onions. Sprinkle on brown sugar.
Blend tomato puree and flour together in a small bowl; add ginger ale and pour over chops.
Sprinkle generously with salt and pepper and cook in a preheated 350 degree oven for 1 hour or until chops are tender. Test with a fork tine.
Yield: 5 servings
Recipe taken from: Southern Living The Southern Hospitality Cookbook by Winifred Green Cheney.