Ingredients

• 5 cups lemonade (reconstituted, not concentrate) If you make your own fresh lemonade, by all means use it!
• 1 1/2 cups tomato ketchup
• 1/2 cup soy sauce
• 1/2 cup cider vinegar
• 1/2 cup (1/4 pound) brown sugar
• 1 teaspoon ground black pepper
• 2 teaspoons each granulated garlic, onion powder, ground ginger
• 2 tablespoons each paprika, chili powder
• 2 tablespoons each fresh finely chopped thyme leaves, oregano leaves, sweet basil leaves, if using dried herbs use 2 teaspoons of each
• Cooking oil, for the skillet
• Eight 6-to-8-ounce center cut pork chops (trimmed somewhat lean to avoid excess grease in baking pan)
• All-purpose flour lightly seasoned with salt and pepper, enough to coat chops

Instructions

1. For the sauce: In a large bowl or pitcher, mix all of the sauce ingredients together. Set aside.
2. Preheat the oven to 350 degrees F.
3. For the pork chops: Heat a large heavy skillet over medium heat and add enough cooking oil to coat the bottom. Dredge the pork chops in the seasoned flour and brown for approximately 2 minutes per side in the skillet. Transfer the chops to a baking pan. Fan the chops so that each chop is exposed as much as possible.
4. Pour the sauce over the chops and cover the baking pan with heavy aluminum foil.
5. Bake until the chops are tender 1 to 1 1/2 hours. Transfer the chops to a serving platter and serve.