New Orleans Barbequed Pork Chops is a good main dish to serve for an informal supper party. Accompany it with rice and sweetcorn.
1 teaspoon butter
1 large onion, thinly sliced and pushed out into rings
6 loin pork chops, cut
12 teaspoons salt
1 teaspoon black pepper
2 fl. oz. red wine vinegar
4 fl. oz. tomato ketchup
2 teaspoons sugar
2 teaspoon ground cloves
1 teaspoon celery seeds
2 teaspoon dry mustard
1 bay leaf
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). With the teaspoon of butter, lightly grease a shallow baking dish large enough to hold the pork chops in one layer. Arrange the onion rings in the dish.
Rub the pork chops all over with the salt and pepper and place them in the dish on top of the onion rings.
In a medium-sized mixing bowl, com-bine all of the sauce ingredients, mixing well to blend. Pour the sauce over the pork chops and place the dish in the oven. Bake the pork chops for 1 hour, or until they are tender when pierced with the point of a sharp knife.
Remove the dish from the oven and transfer the chops to a warmed serving dish. Remove and discard the bay leaf. Spoon over the sauce and serve at once.