Texas-Style Barbecued Pork Chops
These chops feature the big bold flavor of Texas. Serve with corn on the cob, Hot Skillet Cornbread and tall glass of sweet tea.
6 pork chops, cut 1 1/2-inch thick
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 tablespoon vegetable oil
1 cup ketchup
1/2 cup molasses
1/2 cup water
2 tablespoons red wine vinegar
2 teaspoons dry mustard
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon salt, or to taste
- Heat vegetable oil in medium saucepan. Cook onion and celery over medium-low heat for 5 minutes. Stir in remaining ingredients; mix well. Bring to a boil. Reduce heat; simmer for 15 minutes, stirring occasionally.
- Place pork chops on broiler pan 5 inches from heat. Broil about 8 minutes on each side, brushing frequently with sauce. Serve with remaining sauce, if desired.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.