Antique cookbooks are full of adventure Like 0 Twitter Court's Cooking Blog Follow Sept. 30, 2016, 6:39 p.m. in Life and Styles Views: 520 Like us on facebook A few weeks ago, I mentioned in one my posts that I received an old new cookbook from my Grandma but, it used to belong to an Aunt of mine along time ago. The title of the book is The Joy of Cooking: The Wartime Edition. This book is fascinating, it's almost like a cooking class, encyclopedia, and a dictionary all in one. When I was looking through the book searching for a relatively easy recipe to make I was just amazed by the variety of food, they would cook/eat back then. I mean no seriously in the book it actually teaches you how to prepare everything from salads and soups to duck and various parts of a cow. So anyway, it took me awhile to find something, but with some determination, I eventually found a dish that did not look challenging to cook. I do admit that trying to follow the recipe itself was a bit confusing and hard to follow because it wasn't as detailed than what I am used too. However, I am very excited about using this book more often and learning from it. And since this was my first time to use this cookbook I chose to make these Deviled pork chops. They were tender, juicy and delicious! I'm confident your family will enjoy these chops. Do you have an old new cookbook or have you received/purchased one? Deviled pork chops Ingredients 4 pork chops, rinsed and pat dry 3 Tbsp of chili sauce 1 1/2 Tbsp lemon juice 1 Tbsp grated onion 1/4 tsp dry mustard 2 tsp Worcestershire sauce 1/8 tsp curry 1/2 tsp salt 1/4 tsp paprika 1/2 C. Water Directions 1. Combine in a small mixing bowl the chili sauce, lemon juice, grated onion, dry mustard, Worcestershire sauce, curry, paprika, and salt. Stir well. Spoon out three tablespoons of the marinade and put it into a small plastic air tight container. Place it in the fridge. Next, using a basting brush coat both sides of the chops with the remaining marinade and place them pork chops in an airtight container. Let them sit in the marinade and for eight hours to overnight in the refrigerator. 2. Pour a few drops of olive oil into a skillet and brown the chops in the skillet over medium-high heat, approximately ten minutes on each side. Heat the reserved marinade and add the water. Pour it over the chops. Cook the chops covered until they are nearly tender and the sauce thickens, uncover them and continue cooking until they are finished cooking. *Or if you prefer to bake them preheat your oven to 350 and bake them for thirty-five minutes **Cooking time will vary depending on the size and thickness of the pork chops. Source The Joy of Cooking Published by Court's Cooking Blog Share Mail Messenger Twitter Pinterest Linkedin Comments Related Article Life and Styles DEAR WOMEN Life and Styles Escape from the BS Life and Styles It Is Still August Right?