I made my mama’s recipe tonight for dinner. One bite in, I’m instantly 10 yrs old again

The fermentation of malted barley or grains produces brown vinegar, another name for malt vinegar. The color is a rich, dark brown, and the taste is strong and distinctive. Add a tangy and acidic flavor to fish and chips, pickles, and salad dressings with brown vinegar, a popular condiment in many cultures. Its acidity and antibacterial qualities make it useful in the kitchen, on meats, and as a cleaner around the home.

Pork Chops in Mama’s Casserole Recipe

Recipe Items

loin chops, four or five

1 sliced onion

Slicing one tomato

tomato sauce, 1/3 cup

a quarter cup of black vinegar

Worcestershire sauce, 1/3 cup

one cup of beef broth

1/4 cup of brown sugar

Cilantro and smashed garlic are optional additions.

Instructions:

1. Arrange the chops, onion, and tomato slices in a slow cooker. (Optional: To get the most taste, brown the chops before placing them in the slow cooker.)

Step 2: In an other bowl, mix together the tomato sauce, Worcestershire sauce, brown vinegar, beef stock, brown sugar, smashed garlic (if preferred), and chili flakes (if preferred).

Third, after adding the chops, onion, and tomato to the slow cooker, pour the sauce mixture on top.

4. If you want tender chops, cook them on high for about three hours. (Correction: Slow cookers differ in the amount of time they take to cook.)

5. To thicken the sauce, make a slurry of cornstarch and cold water about 30 minutes before serving. Before the sauce thickens, stir the slurry into the slow cooker and simmer for another 30 minutes.

The irresistible aromas and tastes of the casserole chops will take you on a nostalgic journey when served hot.