This vintage barbecue pork chop recipe, dated 7/26/83, offers a nostalgic take on homemade American comfort food. Originating from a handwritten collection, it reflects traditional Southern-style cooking, using pantry staples like Worcestershire sauce, vinegar, and chili powder to build a tangy, robust barbecue sauce. The use of a chicken fryer pan and slow simmering captures the essence of family-style meals where flavor develops over time. This recipe honors a home-cooked era when meals were crafted with care, handwritten notes were treasured, and simplicity ruled the kitchen. It's a hearty, savory dish perfect for casual dinners and weekend gatherings.
Ingredients
For the Sauce:
- 2 ½ cups water
- 1 tbsp sugar
- 2 tsp black pepper
- ¼ cup vinegar
- 2½ tsp salt
- 2 tbsp Worcestershire sauce
- 1 tsp powdered mustard
- 2 tsp chili powder
- A touch of Tabasco sauce
- 1 clove garlic (chopped )
For the Pork Chops:
- 1 onion (medium, chopped)
- ¼ stick butter
- 5 pork chops (boneless )
Instructions
Step 1: Prepare the Sauce
- In a bowl, combine water, sugar, black pepper, vinegar, and salt.
- Add Worcestershire sauce, mustard, chili powder, Tabasco, and chopped garlic.
- Stir well and set aside.
Step 2: Sauté Onion
- In a chicken fryer or deep skillet, melt ¼ stick of butter.
- Add chopped onion and sauté until translucent.
Step 3: Brown the Pork Chops
- Add pork chops to the pan.
- Brown on both sides until a light crust forms.
Step 4: Simmer with Sauce
- Pour prepared sauce over the browned pork chops.
- Cover and simmer on low heat for 45 minutes.
Tips
- Substitute chicken thighs for pork chops for a lighter option.
- Add a tablespoon of ketchup or tomato paste for a thicker, tangier sauce.
- Serve with mashed potatoes or cornbread to soak up the sauce.
- Make ahead: The sauce can be prepared and stored for up to 3 days.
Transcription of the Original Recipe
Read or copy the transcription
Pork Chops & Bar B Q Sauce (barbecue) 2 pans Sauce chicken fryer 2½ C water 1 med. chopped onion } saute 1 T sugar ¼ stick butter 2 tsp black pepper 5 boneless pork chops ¼ C vinegar Brown chops 2½ tsp salt -> then add sauce 2 T Worch. sauce 1 tsp powdered mustard Simmer on low 45 min. 2 tsp. Chili powder touch Tabasco sauce 1 clove chopped garlic
From Transcription to Instructions
The original directions are pretty spare , basically a list of ingredients and a quick note to brown the chops, add the sauce, and simmer. Our instructions flesh that out into a clear, cook-along order: mix the sauce ingredients first so it’s ready, melt the butter and sauté the chopped onion, brown the pork chops in that butter, then pour the sauce over, cover, and simmer for 45 minutes. We didn’t change amounts; we just spelled out when each thing happens so you’re not juggling steps mid-pan.
Nutrition
Calories: 380kcalCarbohydrates: 12gProtein: 36gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 108mgSodium: 830mgPotassium: 510mgFiber: 1gSugar: 7gVitamin A: 120IUVitamin C: 2mgCalcium: 25mgIron: 1.1mg
