Barbecued Pork Chops

Rate this recipe

Preparation info

  • 2

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 4 pork chops
  • 2 tablespoons fat
  • 2 cups (two 8-ounce cans) tomato sauce
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • cup diced celery
  • 1 small onion, thinly sliced
  • ½ cup water
  • Juice of ½ lemon
  • 2 tablespoons brown sugar
  • ½ teaspoon dry mustard

Method

  1. Preheat oven to moderate (350°F.).

  2. Brown the pork chops on both sides in the fat. Transfer the chops to a shallow baking dish.

  3. Combine the remaining ingredients and pour over the chops. Bake, covered, for one and one-quarter hours, basting occasionally.

Part of