1/2 cup water
1/4 cup vinegar
2 tbsp dry mustard
3 tbsp brown sugar
4 tbsp chili sauce
8 each pork chops
A Recipe for
Barbecued Pork Chops
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
Mothers, food, love, and career, the four major guilt groups. |
| Cathy Guisewite |
As a child my family's menu consisted of two choices: take it or leave it. |
| Buddy Hackett |
This Recipe for Barbecued Pork Chops is one of thousands in the Recipes-to-go Barbecue Cookbook.
I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock. |
| Barbara Grizzuti Harrison |
If you enjoy this Barbecued Pork Chops Recipe - you should enjoy the recipe collections you can find on the websites below:
Do vegetarians eat animal crackers? |
| Author Unknown |
In Mexico we have a word for sushi: bait. |
| José Simons |
This is a recipe for Barbecued Pork Chops from the recipe cookbook of Recipes-to-go (Barbecue)
No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
Never eat more than you can lift. |
| Miss Piggy |
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
Combine ingredients and mix well. Pour over seasoned chops in glass
baking dish, cover and bake at 400 F degrees for 1-1/2 hours,
uncovering last 30 minutes. Water may be added to make gravy.
Delicious with ribs also. From "Talk About Good" contributed by Susan
Chandler Castille
Serves: 8
Barbecued Pork Chops Recipe brought to you by Recipes To-Go