8 loin pork chops, cut 1-inch thick
1 cup finely, chopped onion
1 cup celery, finely chopped
2 tablespoon vegetable oil
1 1/4 cup catsup
3/4 cup molasses
3/4 cup water
3 tablespoons red wine vinegar
1 Tbsp. dry mustard
1/2 teaspoon cayenne pepper to taste
1/4 teaspoon salt
Heat vegetable oil in medium saucepan. Cook onion and celery over medium-low heat for 5 minutes. Stir in remaining ingredients. 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.
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