MisterDiddyWahDiddy wrote:
> On Thursday, December 10, 2015 at 2:51:28 PM UTC-6, Abiquiu wrote:
>> http://www.keyingredient.com/recipes...le-pork-chops/
>>
>> Ingredients
>> 4 slices bacon, finely chopped
>> 1 tbsp. ground ancho chile (or other chili powder, such as plain,
>> chipotle or chili spice mix)
>> 4 cloves garlic, finely chopped
>> ¼ medium onion, chopped
>> 2 cups canned whole, peeled tomatoes, pureed in blender beforehand or
>> leave whole and puree sauce in the saucepan with immersion blender.
>> ½ cup dark brown sugar
>> ½ cup apple cider vinegar
>> ¼ cup whole-grain mustard
>> 1 tbsp. Worcestershire sauce
>> 1 tbsp. kosher salt, plus more to taste
>> Freshly ground black pepper, to taste
>> 6 country-style pork ribs or pork chops or steaks (about 3¼ lb.)
>> 3 tbsp. canola oil
>
> I've never heard of ANYONE in StL doing such disgusting things to pork chops.

I kinda wondered if this was KC style...

> Pork *chops* get S&P and floured, then pan fried. Pork *steaks* (shoulder)
> gets grilled over charcoal, and basted with Maull's BBQ Sauce. Country style
> ribs are treated much like pork steaks.
>
> --Bryan

As in:

http://www.porkbeinspired.com/recipe...e-pork-steaks/

4 BLADE PORK STEAKS, 1/2-INCH THICK
GARLIC SALT, TO TASTE
PEPPER, TO TASTE
1/4 CUP DIJON-STYLE MUSTARD
2 TABLESPOONS BROWN SUGAR
2 TEASPOONS WORCESTERSHIRE SAUCE

Or?

http://www.patiodaddiobbq.com/2012/0...rk-steaks.html

Ingredients
4 large Pork steaks, 1 1/4" thick
3 Tbs Kosher salt
1 1/2 Tbs Black pepper, ground fresh
2 tsp Granulated garlic (not "powdered")
16 oz Beer (I used Bud Light)
18 oz Your favorite barbecue sauce (I used KC Masterpiece Sweet & Tangy)