Difference between revisions of "Stove-top Barbecue Pork Chops"
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* ¼ teaspoon [[pepper]] | * ¼ teaspoon [[pepper]] | ||
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# In large non-stick skillet heat [[oil]] over medium-high heat and cook [[pork]] chops turning once until browned on both sides. | # In large non-stick skillet heat [[oil]] over medium-high heat and cook [[pork]] chops turning once until browned on both sides. | ||
# Transfer to plate. Set aside. | # Transfer to plate. Set aside. | ||
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# Cook, stirring and turning [[pork]] chops occasionally until sauce is thickened. | # Cook, stirring and turning [[pork]] chops occasionally until sauce is thickened. | ||
| − | [[Category: | + | ==References== |
| + | <references/> | ||
| + | [[Category:North American cuisine]] | ||
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[[Category:Pork Recipes]] | [[Category:Pork Recipes]] | ||
[[Category:Ketchup Recipes]] | [[Category:Ketchup Recipes]] | ||
Latest revision as of 10:13, 15 July 2012
Description
Purchased from the Watson Estate in McKinney, Texas in 1991. Dated 1957.
- Contributed by Cat's Recipes Y-Group
Ingredients
- 4 boneless pork loin chops
- 2 teaspoons vegetable oil
- 1 white onion, chopped
- ⅓ cup ketchup
- 1 tablespoon cider vinegar
- 1 tablespoon worcestershire sauce
- 2 teaspoons packed brown sugar
- ¼ teaspoon dry mustard
- ¼ teaspoon pepper
Procedures
- In large non-stick skillet heat oil over medium-high heat and cook pork chops turning once until browned on both sides.
- Transfer to plate. Set aside.
- Add onion to skillet and cook over medium heat, stirring until softened.
- Meanwhile in small bowl combine ketchup, vinegar, worcestershire sauce, sugar, mustard and pepper.
- Pour into skillet. Bring to boil.
- Return pork and any accumulated juices to skillet, turning to coat.
- Reduce heat to simmer.
- Cook, stirring and turning pork chops occasionally until sauce is thickened.
