Ingredients

The following ingredients have 4 Servings
  • 6 pork chops (preferably bone-in chops)
  • 1 cup flour
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3 tbs olive oil (divided)
  • 12 oz egg noodles (cooked per package directions)
  • 1/2 cup dry red wine (not cooking wine)
  • 3 tbs butter
  • 5 tbs ketchup
  • 5 tbs grape jelly
  • 3 tbs soy sauce
  • 3 tbs yellow mustard
  • 2 tbs Worcestershire sauce
  • 3 cloves garlic (crushed)
  • 1/4 tsp oregano
  • 1/4 tsp thyme
  • 1/4 tsp pepper
  • 1/2 cup water

Instruction

  • Mix the flour, 1/4 tsp salt and 1/4 tsp pepper in a plastic bag.
  • Mix all the sauce ingredients in a medium bowl. Don't worry about the lumpy jelly--it will melt when cooking.
  • Place 3 pork chops in the flour mixture and shake to coat.
  • Heat a large skillet over medium-high heat. Add half the olive oil and brown the 3 chops on both sides; remove to a plate and repeat with the last 3 chops. Frying in shifts doesn't crowd the pan and produces a better sear. Place the pork chops in a 13x9-inch pan in a single layer if possible.
  • Deglaze the skillet you fried the pork chops in with the red wine, then add the sauce mixture, stirring well for about 3 minutes until the jelly melts and it's heated through. Stir in butter.
  • Pour the sauce over the pork chops then cover the dish with foil and bake at 350F/180C for 1 1/2 hours.
  • Serve over noodles.