Barbecued pork chops – A July 4th Tradition

My mother-in-law always woke up early on the morning of the Fourth of July to get the pork chops started. Just over a month from now, my husband and I will celebrate our 33rd wedding anniversary. Before marrying into his family all those years ago, I’d never necessarily associated pork chops with the Fourth of July. 

But somehow, those chops made the perfect centerpiece to a big breakfast, usually consumed in a house near the beach. Savory pork chops, scrambled eggs, grits and hot coffee fortified a big family for a day spent chasing sandy little swimmers and, later, watching glittering blooms of fireworks overhead. 

My mother-in-law’s pork chop recipe came from one of the vintage slow cooker booklets, like one of my well-worn ones pictured below, though they can be baked in a slow oven. Either way, they always turned out to be fall-off-the-bone tender.

 
 
Barbecued Pork Chops
8 pork chops
1/2 c. catsup
1 tsp. salt
1 tsp. celery seed
1/2 tsp. nutmeg
1/3 c. vinegar
1 c. water
1 bay leaf
Mix ingredients, pour over pork chops and bake at 350 degrees for 1 1/2 to 2 hours or cook in a slow cooker on low for eight hours.