 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
|
This recipe is from my husband's fraternal grandmother. I can't vouch for it's spanish-ness but my husband likes it. It was either a depression era recipe or a WWII rationing friendly recipe that Grandma Nett's mom made for her when she was younger. Ingredients:
1 tablespoon olive oil |
4 pork chops |
1/4 cup ketchup |
1 teaspoon mustard powder |
1/8 teaspoon pepper |
1/4 cup white vinegar |
1/2 cup water |
2 tablespoons sugar |
Directions:
1. Mix the Ketchup, Mustard Powder and Pepper together.
2. In a frying pan, heat the olive oil and when hot, begin to brown the pork.
3. While browning add the ketchup mixture on the porkchops.
4. Once browned, add vinegar, water and sugar and stir it up in the pan until mixed.
5. Turn heat to low.
6. Cover and simmer for 45 minutes.
7. Serve with rice. The sauce does not really thicken but I put it in a gravyboat and serve it with the porkchops.
|
|