Baked Pork Loin Chops 1960s
How to feed three hungry people a nice meal on $5!

Baked Pork Loin Chops 1960s

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Adjust Servings:
6 each pork chops Sliced 0.5" thick, boneless loin
3 Tbsp Yellow Corn Meal
3 Tbsp Flour I used Bob's Red Mill Brown Rice flour, but you can use regular
3 Tbsp Oil I use Grapeseed Oil; 2 Tbsp for frying chops
1 tsp Paprika ground
1 tsp Garlic Powder
5 Tbsp Ketchup
1,5 cup Milk Whole; you can water instead
1 each Yellow Onion Large
1 each Carrots 0.3 cup, grated or chopped
2 each Banana Pepper Fresh, cut in strips
1.5 tsp, divided Kosher Salt 0.5 tsp for the flour mix, 1 tsp for the gravy
0.5 tsp Black Pepper Freshly ground
1 Tbsp Worcestershire sauce

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    A hearty pork loin dinner in a hurry. Budget friendly, too!

    • 1 hour
    • Serves 3
    • Easy




    Who doesn’t like a good pork loin chop, nice and juicy? 

    So I bought four pounds of pork loin the other day, and the total was only $6.30. The pork loin needed to be cooked sooner than later! My family of three would eat the whole thing all at once, but I decided to split it and make at least three meals out of it. “Frugal” is my new mantra these days!

    The first pound was sliced into chops that I wanted to bake. I looked through my wonderful copy of the 1968 “Meat” cookbook by Panhellenic Society of Montgomery, Alabama. There were many good recipes for pork chops in there, however all of them called for a two-hour cooking time.

    To let that swine enjoy my hot oven for that long while the family are almost screaming from being hungry? No way! I had less than an hour to feed my hungry people who by then had already asked me “What’s for dinner and when are we gonna eat?” at least five times! So the recipe I came up with was a combination of those that I saw in the book.

    I served the saucy pork loin chops with creamy mashed potatoes, and it was a hit! The family ate everything to the last bit. I could not be happier because I spent less than $5 to put the delicious meal on the table!

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    Mix flour and spices in a medium bowl. Heat oil in the skillet on medium. Dredge pork loin chops in flour mixture. Fry pork chops in oil for 1 minute on each side. Set pork chops aside on a separate plate.


    Add 1 Tbsp of oil in the skillet. Add raw chopped/shredded veggies and sauté them for five minutes stirring them every minute. Add Worcestershire sauce to veggies, mix them well.


    Add milk to flour mixture and mix well. Place pork chops on veggies. Pour gravy on top of the chops. Cover with the lid and place in the cold oven. Turn the oven on 420F, set the timer for 50 minutes. Prepare Creamy Mashed Potatoes (see the recipe).


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