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Casseroled Chops in Barbecue Sauce

ingredients

serves 4
4 pork chops
salt and freshly ground black pepper
25 g (1 oz) butter
30 ml (2 tbsp) olive oil
1 Spanish onion, sliced
45 ml (3 tbsp) wine vinegar
45 ml (3 tbsp) lemon juice
45 ml (3 tbsp) soft brown sugar
300 ml (10 fl oz) tomato ketchup
30 ml (2 tbsp) Worcestershire sauce
15 ml (1 tbsp) Dijon mustard
1 green pepper, seeded and diced
2 stalks celery, diced

method

1. Trim the fat from the chops, leaving just a narrow border. Slash the remaining fat at intervals to prevent the chops curling. Season with pepper, bring to room temperature, then season with salt and more pepper.

2. in a large frying-pan, heat the butter and olive oil. When foaming subsides, brown the chops 2 at a time on both sides and transfer to a flameproof casserole.

3. Add the sliced onion to the frying-pan and saute gently, stirring frequently, for 2-3 minutes until transparent.

4. Stir in the remaining ingredients, add 300 ml (10 fl oz) water and season with salt and freshly ground black pepper. Bring to the boil, stir to remove the sediment from the base of the pan and pour over the chops. Reduce the heat, cover and simmer gently for 1 hour or until the chops are tender, turning them from time to time. Serve.

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