Ingredients
1/2 cup water
1/4 cup vinegar
2 tbsp sugar
1 tbsp mustard
1 1/2 tsp salt
1/2 tsp pepper
1 slice lemon
1 medium onion, sliced thin
1/2 cup ketchup
2 tbsp worcestershire sauce
1/2 tsp liquid smoke
6 loin chops, 1/2 thick
Directions
Combine water, vinegar, sugar, mustard, salt, pepper, lemon and onion
un a medium saucepan. Mix well and simmer for 20 minutes. Stir in
ketchup, Worcestershire and liquid smoke. Place chops in a greased
9x13x2" baking dish. Pour sauce over top. Bake at 350~ for 1 hour or
until tender, turning once. Source: Recipes from the Birthplace of
Bill Clinton, Wanda Powell. (wrv)
Servings: 6 servings
Pork Chops Barbecue Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Meat; Pork
The History of Recipes
It is possible to track the history of `recipes` back into antiquity, in fact as far as pharonic Egypt, and maybe further still. Interesting though that maybe, mostly, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe discovered so far, according to experts in ancient history are some stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. Later on, in The time of the roman empire 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes prepared by wealthy roman citizens. He recounts how the meals were split into hors d`oeuvre, main course and afters, something we still use today. Additionally, he informs us how the Roman cooks were skilled in the use of many different aromatic flavours, including many that are still in use today for example bay, mint and asafoetida. Later, there are two books which were published in the 14th Century ; a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these are not about the curry that is familiar to us all today, but rather descriptions of the types of food on the menus of the rich and powerful of the period. Later, in the fifteenth century, the Crusaders brought back many new foods and spices from Arab cuisine, including rosemary and coriander. The introduction of these new herbs and spices prompted a torrent in manuscripts on food, most of which still exist in private collections. For the decades that followed, the wealthy families of the West strove to lay on the most extravagent meals, and because of this the best cooks and their recipe collections increased in prestige. Even so, it wasn`t until the nineteenth century that formal cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, trying out, and recording the recipes of their peers. By the time we get to the 1900s, cooking books were starting to become popular as a result of higher levels of literacy, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Pork Chops Barbecue recipe.
