California pork chop barbecue

6 servings

Ingredients

Quantity Ingredient
6 Pork Chops, Cut 1-Inch Thick
1½ cup Catsup
¼ cup Soy Sauce
1 To 2 Tsp Liquid Smoke
2 tablespoons Vinegar

Directions

After a long hot drive on a summer weekend, we often used to stop at Love's Barbecue near Los Angeles for a barbecued pork sandwich instead of going home to cook supper. We adored their barbecue and I was amazed to discover that liquid smoke flavoring was the secret of the heady flavor, though smoke poured from what I thought was the barbecue hut. Commercially prepared smoke flavor is a pure distillate of hickory smoke, but use it with discretion or the concentrated flavor takes on a medicinal taste. I like only a teaspoonful in this sauce.

Yield: 6 Servings

Grill the chops 4 to 6 inches above hot coals, turning to cook evenly, until done but not dry. This will take about 30 minutes.

Meanwhile, in a small saucepan at the edge of the grill, combine the catsup, soy sauce, liquid smoke and vinegar. Stir and heat until well blended. Brush hot sauce on the chops /and glaze for about 5 minutes over the coals. Remove the meat to a serving platter and serve with the remaining sauce at the table.

From Barbecued Ribs And Other Great Feeds by Jeanne Voltz

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