Hearty Main Dishes for Autumn

As the days grow cooler, appetites turn toward hearty, filling dishes that warm the senses and tempt us to linger around the dinner table, instead of quick salad-based meals that come together quickly and can be served on the run.

This week we spotlight two meat-based recipes that require oven baking and feature the savory flavors of fall.

Francine Jones of Wilson, N.C., sent us the recipe for Baked Chicken, marinated in a rich sauce of ketchup, Worcestershire sauce, mustard and brown sugar. "All of my brothers and sisters come by my house to see what I’m cooking. This chicken is a favorite," Jones says.

Angela M. Lepitre of Claremont, N.H., submitted the Breaded Pork Chops recipe that has been among her family’s favorites for years. "I’ve enjoyed this recipe for more than 50 years. My mother made it often, and I always looked forward to it. It was one of the recipes I learned to make as a new bride," Lepitre says.

Both dishes pair well with stuffing or dressing, made from scratch or from the convenient mixes available at most grocery stores. You also may want to serve them with a medley of vegetables—red skinned potatoes, sweet potatoes, onions, carrots, butternut squash and parsnips—coarsely cubed or chopped, brushed with a bit of olive oil, sprinkled with salt and pepper, and roasted in a single layer on a baking sheet in a 425-degree oven for about 45 minutes, or until the vegetables are golden and easily pierced with a fork.

As always, American Profile looks forward to receiving—and publishing—your favorite recipes each week, and sharing them with our millions of readers across the nation.

Baked Chicken - Francine Jones, Wilson, N.C.

• 1 3-pound broiler/fryer chicken, cut up
• 1 tablespoon all-purpose flour
• 1/4 cup water
• 1/4 cup packed brown sugar
• 1/4 cup ketchup
• 2 tablespoons white vinegar
• 2 tablespoons lemon juice
• 2 tablespoons Worcestershire sauce
• 1 small onion, chopped
• 1 teaspoon ground mustard
• 1 teaspoon paprika
• 1 teaspoon chili powder
• Salt and pepper to taste

Place chicken into a lightly greased 9-by-13-inch baking dish. Whisk together flour and water in saucepan until smooth. Add brown sugar, ketchup, vinegar, lemon juice and Worcestershire sauce. Stir until mixture begins to boil. Continue stirring for 2 minutes, until thick. Add onion, mustard, paprika, chili powder, salt and pepper. Pour sauce over chicken and refrigerate for 2 to 4 hours. Remove from refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Bake uncovered for 35 to 45 minutes, until chicken juices run clear. Yields 4 servings.

Tips From Our Test Kitchen: For extra spice, add a dash of garlic and cayenne pepper to sauce.

Breaded Pork Chop - Angela M. Lepitre, Claremont, N.H.

• 2 eggs
• 2 tablespoons water
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup breadcrumbs
• 6 to 8 1/2-inch thick pork chops
• 1/2 cup cider or apple juice
• 4 tablespoons cooking oil

Preheat oven to 350 degrees. Break eggs in a shallow bowl. Whisk in 2 tablespoons water, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour breadcrumbs in another shallow bowl and season with remaining salt and pepper. Dab moisture from each pork chop with a paper towel. Individually dip pork chops in egg mixture, then coat well with breadcrumbs. Heat 2 tablespoons oil in heavy skillet. Fry half of the pork chops until brown on both sides. Place in shallow baking dish. Repeat with remaining chops and oil. When all fried chops are in the baking dish, pour vinegar into pan. Cover pan with aluminum foil and bake 30 to 40 minutes. Uncover and bake an additional 10 to 15 minutes to brown chops. Serves 4 to 6.

Tips From Our Test Kitchen: Serve hot with applesauce, stuffing and a green vegetable.

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