Pork Chops A La Vineyards
Pork Chops A La Vineyards features tender pork chops glazed with a tangy, sweet-sour sauce infused with green pepper, parsley, and paprika. The slow baking process enhances the flavors, making it an ideal dish for a comforting family dinner or special occasion with a rich, flavorful profile.
Ingredients
Instructions
- Mix sugar, white vinegar, chopped green pepper, salt, and water in a saucepan and simmer for 5 minutes.
- Add the cornstarch mixture to the saucepan and cook until thickened.
- When thickened, stir in parsley and paprika.
- Bake the pork chops at 450°F for 30 minutes.
- Remove the pork chops to another dish.
- Pour the sauce over the chops and bake at 300°F for 1 1/2 hours.
Tips & Substitutions
For a deeper flavor, marinate the pork chops in the sauce for a few hours before cooking. If you don't have white vinegar, apple cider vinegar can be a great substitute that adds a slight sweetness. Adjust the sugar based on your taste preference; if you prefer less sweetness, consider reducing the sugar by half. This recipe pairs beautifully with 9-Layer Salad for a refreshing side.
Serving Suggestions
Serve the pork chops with a generous drizzle of the sauce on top for added flavor. Consider pairing this dish with roasted vegetables or a simple green salad for balance. Mashed potatoes or rice can also complement the rich sauce nicely. For a more hearty meal, serve alongside the Six Bean Bake.
Storage & Reheating
Leftover Pork Chops A La Vineyards can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, place the chops and sauce in a baking dish and cover with foil to retain moisture. Heat in a preheated oven at 300°F until warmed through, about 20-30 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Chops A La Vineyards contains roughly 318 calories, with 24g protein, 59g carbohydrates, and 5g fat. It is an excellent source of iron (193% of the Daily Value), vitamin C (155% of the Daily Value), and dietary fiber (99% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1224mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in pork chops instead of boneless?
Yes, bone-in pork chops can be used in this recipe. They may require a slightly longer cooking time, so be sure to check for doneness with a meat thermometer; pork should reach an internal temperature of 145°F.
What can I substitute for parsley?
If you don't have parsley, fresh chives or cilantro can be excellent substitutes that provide a fresh flavor. Dried herbs can also work in a pinch, but use them sparingly as they are more concentrated.
Is this recipe suitable for freezing?
Yes, you can freeze the cooked pork chops with the sauce. Make sure to cool completely before transferring to a freezer-safe container. They can be stored for up to 3 months. For best results, thaw in the refrigerator overnight before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).