Condolences...and pork chops

A coworker lost her dad the other day and I feel sad for her and her daughter. Both of them were very close to him, though some problems with other family and his declining health resulted in them not being able to enjoy his company in the last few years.

It was a doubly sad thing to see her suffer the loss of her dad and have to face the other family problems at the same time. Even for her. She's tough and blunt; the type of person that grows up and lives in Dorchester and South Boston and raises a daughter as a single mother. Some are put off by her gruff exterior, but those who know her well know she's soft and mushy inside. She's a proud mother and grandmother and a loyal friend...if she doesn't think you're an "ass-pit."

It's not that she doesn't care what other people think of her, but her life has taught her that she needs to be ok with the person who has done the most to protect and provide for her and her daughter. Everyone else takes a back seat.

She also likes food; cooking it and sharing recipes. Just last week, I secured a Kale Soup recipe from Mrs. noterie's family for her because she was unsatisfied with the Rachel Raye one she had.

So for her, I'm sharing a dish my mom used to make when we were kids. I gave my condolences yesterday and think this might be appreciated. It certainly would count as comfort food. The other night I called mom for the details so I could make it. She gave some from memory before turning to the Betty Crocker New Picture Cookbook (First edition, 1961) that she still has around. This is a great winter meal, one that can slow cook on a Sunday afternoon and fill the kitchen with a warm yummy smell. It's got two qualities that probably explain why it was a regular on our table--it's quick to prepare and it's got cheap, readily available ingredients.

Pork Chops Supreme
4 pork chops, about 3/4-inch thick
Salt and coarsely ground black pepper to taste
4 thin onion slices, about 1/4-inch thick
1/4 cup packed brown sugar
1/4 cup ketchup

Preheat oven to 350°F. Sprinkle both sides of pork chops with salt and pepper. Place pork chops in ungreased shallow baking pan. Top each pork chop with a onion slice, 1 tablespoon brown sugar, and 1 tablespoon ketchup.

Cover and cook for approximately 20 minutes. Uncover and cook spooning sauce over the chops occasionally, an additional 30 minutes or until the internal temperature reaches a temperature of 155°F on a meat thermometer. Remove from oven and serve.

I've always had it with sliced or quartered potatoes added, spread around the chops. They brown nicely when you uncover the dish.