| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicago | Pork, Bbq | 6 | Servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | sm | Onion; minced |
| 3 | lg | Cloves garlic; minced |
| 1 | ts | Cumin, ground |
| 1/4 | ts | Red pepper, ground |
| 1 | c | Ketchup |
| 1/2 | c | Malt vinegar |
| 1/4 | c | Soy sauce |
| 1/4 | c | Light brown sugar |
| 2 | tb | Worcestershire sauce |
| 1/4 | ts | Liquid Smoke |
| 6 | Pork chops, butterflied |
INSTRUCTIONS
1. Heat oil in medium saucepan over medium heat. Add onion, garlic, cumin and red pepper. Cook, stirring often, until onion is tender; 5 minutes. Add all remaining ingredients except pork chops. Simmer gently, stirring often, until slightly thickened, about 10 minutes. Sauce can be refrigerated several weeks. 2. Prepare a medium-hot charcoal fire. When coals are coated wtih gray ash, add chops. Grill, turning once, until cooked, 6 to 7 minutes per side. Brush with sauce about 5 minutes before finished. Source: "The Great Illini Pork BBQ Cookbook;" printed in the Chicago Tribune, September 18, 1996. Posted to MM-Recipes Digest V3 #259 Date: Sun, 22 Sep 1996 01:10:00 +0000 From: Linda Place <placel@worldnet.att.net>
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