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Show Barbecued Pork Chops Make Prize-Winning Feast By MRS. OAYNOB MAD BOX Even sweet little pork chops like to step -out now and then. Ask them to a barbecue and they will do their stuff. Barbecue Pork Chapa (Six servings) Six rib pork chops, cut Inch thick, 1 garlic clove, 1 tablespoon butter, 1 onion sliced, 1 tablespoon flour, teaspoon salt, dash of black pepper, dash of red pepper, 14 teaspoon paprika. It teaspoon chill powder, 1 tablespoon light brown sugar, 1 teaspoon dry mustard, 14 teaspoon Worcestershire Worcester-shire sauce, few drops tabasco, IS cupa canned untweetened pineapple pine-apple Juice, 2 tablespoons vinegar. Rub a large trying pan with a cut clove of garlic. Melt butter In the pan and when It begins to bubble place pork chops in frying pan. Brown each side quickly. Remove chops to ' a casserole. Place onions In frying pan and cook gently until partly tender and slightly browned. Mix the spices, flour and sugar. Push onions to one side In skillet and add the spice mixture to the fat Mix until smooth and slightly thickened. Pour sauce over pork chops, cover and bake In a moderate oven (350 degrees F.) for one hour. Serve from casserole, with fluffy white rice. |