Jess, Dad, owned a restaurant, The Treble Clef, in St. Louis as a young man. He was also the chef and, from what I remember, he was very inventive. I believe it was at this restaurant that he invented Pork Chops Royal. My guess as to the year is 1938 or so, maybe someone out there can give me a more accurate date. I believe this picture was taken before Mom and Dad got married, once again corrections are encouraged. This holds 2 recipes, the first is the original recipe by Jess, and the second is an updated, easier, and dare I say, tastier version by Amy Kellerman Armstrong.Pork Chops Royal
Jess Kellerman, 1930’s
Preheat oven to 350˚F
6 – 8 pork chops or pork steaks
Brown sugar
Ketchup
1 lemon, sliced in thin slices
Place pork chops in pan large enough to hold the meat in a single layer
9 X 13 or 11 X 15 pan
Sprinkle lightly with the brown sugar
Pour ketchup over top – cover sparingly
Place one thin slice of lemon on each pork chop
Bake at 350˚F for 30 to 40 minutes, until all pink is gone from meat
This looks pretty when served with the lemon slice and red sauce
Recipe invented by Jess Kellerman in the 1930’s
Pork Chops Royal, Updated
Amy Kellerman Armstrong, 1990’s
Preheat oven to 350˚F
6 – 8 pork chops, or pork steaks
Mix Together:
¼ cup brown sugar
½ cup ketchup
Squirt of yellow mustard
2 teaspoons dried onion
Juice from 1 lemon
Place pork chops in pan large enough to hold the meat in a single layer
9 X 13 or 11 X 15 pan
Spread sauce over meat
Bake at 350˚F for 30 to 40 minutes, until all pink is gone from meat
Serve with thin slices of lemon to decorate
Recipe invented by Jess Kellerman in the 1930’s and revised by Amy Kellerman Armstrong in the 1990’s
Jess Kellerman, 1930’s
Preheat oven to 350˚F
6 – 8 pork chops or pork steaks
Brown sugar
Ketchup
1 lemon, sliced in thin slices
Place pork chops in pan large enough to hold the meat in a single layer
9 X 13 or 11 X 15 pan
Sprinkle lightly with the brown sugar
Pour ketchup over top – cover sparingly
Place one thin slice of lemon on each pork chop
Bake at 350˚F for 30 to 40 minutes, until all pink is gone from meat
This looks pretty when served with the lemon slice and red sauce
Recipe invented by Jess Kellerman in the 1930’s
Pork Chops Royal, Updated
Amy Kellerman Armstrong, 1990’s
Preheat oven to 350˚F
6 – 8 pork chops, or pork steaks
Mix Together:
¼ cup brown sugar
½ cup ketchup
Squirt of yellow mustard
2 teaspoons dried onion
Juice from 1 lemon
Place pork chops in pan large enough to hold the meat in a single layer
9 X 13 or 11 X 15 pan
Spread sauce over meat
Bake at 350˚F for 30 to 40 minutes, until all pink is gone from meat
Serve with thin slices of lemon to decorate
Recipe invented by Jess Kellerman in the 1930’s and revised by Amy Kellerman Armstrong in the 1990’s
I still cook with the lemons on top I just take the cooked lemons off and redress with fresh lemon slices. The juice and pulp from the cooked lemon slices is fantastic.
ReplyDeleteWow, I never new that grandpa had a restaurant! That man did everything didn't he! I love the sweet photo of lovebirds. Thanks Judy.
ReplyDeleteThe restaurant was the Treble Cleff and it was in the Musical Arts Building in Saint Louis, where he studied voice. It failed because he liked to cook rich and charge poor. He gave too many free meals to struggling music students.
ReplyDeleteMom and Dad married in 1942 when she was 20(?). She studied nursing for one year in Saint Louis before she married. They got engaged over the phone when he was in the army in Texas. I think 1938 is too early because she only just met him in her midteens and he was much older. She spent many years praying before she got her man. And that's another story. Does anyone else know the story Grandma Kellerman told us about the quilting bee/prayer meeting? She told it on New Years Eve, 1958 in Southwest Bible Church, Kansas City. Another subject of the powerful prayers of that quilting group was there to give his testimony of being saved from drink by coming to Jesus because of those good hillbilly women.
ReplyDelete