Handwritten recipe for pork chops and barbecue sauce
by: salvagedrecipes

Skillet Pork Chops & Barbecue Sauce from Mary Beth

Pork Chops & Barbecue Sauce from Mary Beth
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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 380 kcal

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.

Nutrition

Calories: 380kcalCarbohydrates: 12gProtein: 36gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 108mgSodium: 830mgPotassium: 510mgFiber: 1gSugar: 7gVitamin A: 120IUVitamin C: 2mgCalcium: 25mgIron: 1.1mg
Keyword Barbecue, classic comfort food, pork, skillet dinner, vintage recipe
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