Barbequed Pork Chops

Oh boy... what a scorcher its been today. The barometer in the hall read a sweltering 105 this afternoon

All the housework was done by 11am and I made sure our ladies had lots of cold water and plenty of shade. We are all really uncomfortable in this heat.

Before work this morning MrD suggested I don't cook today.. and volunteered to barbeque a couple of chops and potatoes on the grill outside.. leaving the house somewhat cool. So I put a two chops to marinade and brought in a little harvest from the Victory Garden and made a lovely salad to go with it.

I spent the afternoon listening to the radio.. finishing a little dress for the Ladies Aid Committee.. and trying to keep cool by the fan

Dinner was absolutely delicious. The recipe was from the Better Homes and Gardens Magazine, October 1940... and it was suggested that the chops be cooked in the oven. But there was no way I was putting the oven on with the weather so hot. So our barbeque was a real blessing. The pork was tender and the sauce was flavourful... and as the caption on the recipe read..

"You'd swear an expert chef whizzed up the sauce"

8 lean pork chops

1½ cups ketchup

½ cup vinegar

1 teaspoon salt

1 cup water

1 teaspoon celery seed

½ teaspoon nutmeg

1 bay leaf

• Brown chops in hot fat. 
• Pour over combined remaining ingredients. 
• Cover and bake in moderate oven (325°) 1 1/4 hours. 

or the way we did it...

• Place pork chops in a deep dish
• Mix all the other ingredients together
• Pour over chops reserving some of the sauce for basting
• Marinate  for at least `2 hours and not more than 12hours
• Preheat the grill to  450°F heat and oil the grates.
• Put the pork chops on the grill, cooking for 2-3 minutes on the first side
• Then, turn them over and brush some BBQ sauce on the tops and sides. 
• Cook for 5-7 minutes.
• Flip the pork chops again, brushing the BBQ sauce all over the tops and sides again. 
• Cook for another 5-7 minutes.
• Move to indirect heat and cook until the thickest part hits 145°F.
• Take the pork chops off the grill and rest for 5 minutes

Better Homes and Gardens Magazine
October 1940