1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon apple cider vinegar
1 Tbl. apple juice
2 tablespoons brown sugar
2 tablespoons ketchup
4-5 thick-cut boneless pork chops, trimmed
1 tsp. garlic granules
salt & pepper to taste
2 large or 3 medium apples, core, peeled, & sliced into thick wedges
1 medium onion, sliced
corn starch slurry (optional) (1 Tbl cornstarch whisked with 1 Tbl water)
Trim any excess fat from pork chops, if necessary. Evenly season both sides of pork chops with salt , pepper, and garlic (go light on the salt as the soy sauce & worchestershire will bring additional salt to the party). Place apples and onions in bottom of clay pot. Evenly space pork chops on top of apples and onions. Combine soy sauce, worchestershire, vinegar, apple juice, brown sugar, and ketchup, mix welll. Pour soy sauce mixture evenly over chops. Cover baker and place in oven. Set oven temperature to 425°F. Bake for 45 minutes. Reduce oven temperature to 375°F and continue baking for 1 to 1 1/2 hours or until pork chops are tender. If using cornstarch slurry, remove pork chops from baker and quickly stir slurry into sauce. Return chops to baker, cover and let sit 5 minutes.
NOTE: If using thinner cut pork chops, deduct about 30 minutes from cooking time at 375 oven temp.
THIS RECIPE IS EASILY DOUBLED or TRIPLED.