Roast Pork Chops
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Salad oil||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
|Catsup||3⁄4 Cup (12 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Worcestershire sauce||2 Tablespoon|
|Prepared mustard||1 Tablespoon|
|Bottled hot pepper sauce||1⁄4 Teaspoon|
|Loin chops/Rib chops||6 , cut 1 to 1 1/4 inches thick|
For sauce: Cook onion and garlic in hot oil till tender but not brown.
Add remaining ingredients except chops; simmer uncovered 15 minutes.
Lock chops in a spit basket.
Rotate over slow coals 45 minutes to 1 hour, or till pork is done.
Baste with the sauce during the last 20 minutes of cooking.