November 2, 1955 Oven Meal Braised Lemon Pork Chops, Baked Potatoes, Green Peas, Apple Crunch

Oven Meal

Braised Lemon Pork Chops

Baked Potatoes      Green Peas, 

Apricot and Cottage Cheese Salad

Apple Crunch

Braised Lemon Pork Chops

6 pork chops, rib or loin cut 3/4" to 1" thick
Salt
Pepper
1/2 c. ketchup
1/2 c. water
2 T. brown sugar
6 lemon slices

Brown chops in heavy frying pan. No fat need be added if chops are browned slowly. Turn meat so it browns well on both sides. Season with salt and pepper. While meat browns combine ketchup, water and brown sugar. Mix thoroughly, pour over the chops. Cut lemon into 1/4 inch slices. Place a slice of lemon on top of each chop. Cover tightly. Bake at 350 degrees until meat is tender 45 to 60 minutes.

Baked Potatoes

Scrub potatoes. Wipe dry, rub with shortening. Place on baking dish. Bake at 350 degrees 1 to 1/2 hours, depending on size. If potatoes are medium to large put them in the oven while you are preparing pork chops to give them plenty of time to become tender.

 

Green Peas

Use fresh frozen peas. Check September 21, 1955.

Apple Crunch

1 quart sliced apples
1 c. sugar
1 T. flour
1 t. cinnamon
Dash salt
3/4 c. oatmeal
3/4 c. brown sugar
1/4 c. butter, melted
1/4 t. soda

Pare and slice apples. Combine sugar, flour, cinnamon and salt. Pour over apples. Put apples in bottom of greased baking dish. Combine oatmeal, brown sugar and soda, add butter and rub into oatmeal mixture to make crumbs. Place crumbs on top of apples, patting them down evenly. Bake at 350 degrees 50 minutes or until apples are tender. Serve with rich milk or cream.