Barbecued Pork Chops are southwestern in origin. Serve with lots of potatoes, salad and crusty bread for a superb and warming meal.
1 tsp Butter
1 Large onion, thinly sliced into rings
6 Loin pork chops
Salt and pepper to taste
1 Large onion, thinly sliced into rings
6 Loin pork chops
Salt and pepper to taste
for the Barbecue sauce
50 ml (2 fl oz) 1/4 cup Red wine vinegar
125 ml (4 fl oz) 1/2 cup Tomato ketchup
2 tsp Sugar
1/2 tsp Ground cloves
1 tsp Celery seeds
1/2 tsp Dry mustard
1 Bay leaf
125 ml (4 fl oz) 1/2 cup Tomato ketchup
2 tsp Sugar
1/2 tsp Ground cloves
1 tsp Celery seeds
1/2 tsp Dry mustard
1 Bay leaf
method
1. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F). With the butter, grease a baking dish large enough to take the chops in one layer. Arrange the onion rings in the dish.
2. Rub the chops with salt and pepper and put them on top of the onion rings.
3. Combine all the sauce ingredients and pour over the chops. Put the dish into the oven and bake for 1 hour, or until the chops are cooked through and tender.
4. Remove and discard the bay leaf and serve at once.
2. Rub the chops with salt and pepper and put them on top of the onion rings.
3. Combine all the sauce ingredients and pour over the chops. Put the dish into the oven and bake for 1 hour, or until the chops are cooked through and tender.
4. Remove and discard the bay leaf and serve at once.
serving amount
serves 6
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
