Pork Chop Barbecue
|Water||1⁄2 Cup (8 tbs)|
|Prepared mustard||1 Tablespoon|
|Black pepper||1⁄2 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Onion||1 Medium, cut into wedges|
|Catsup||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||2 Tablespoon|
|Liquid smoke flavoring||1 Teaspoon|
|Pork chops||6 , cut 3/4 inch thick|
|Cooking oil||2 Tablespoon|
1. In a small saucepan combine the water, vinegar, sugar, mustard, salt, black pepper, and red pepper. Add the onion and lemon slice. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Add the catsup, Worcestershire sauce, and liquid smoke. Bring to boiling. Remove from heat. Remove the lemon slice and discard.
2. In a large skillet brown pork chops, half at a time, in hot oil over medium-high heat. Place chops in a 3-quart rectangular baking dish. Pour sauce evenly over chops.
3. Bake, uncovered, in a 350° oven for 25 to 30 minutes or till pork chops are slightly pink in center and juices run clear, turning chops once. To serve, transfer pork chops to a warm serving platter. Pour sauce over all.