Worcestershire sauce has roots in India, but was actually created by accident in its namesake town of Worcester, England in 1835. Lord Marcus Sandy had returned home to England to retire after successfully governing Bengal, India for many years. He so missed his favorite Indian sauce that he commissioned drug store owners John Lea and William Perrins to come up with a reasonable facsimile.
The original intent of the chemists was to keep some of the batch to sell in the store, but the fish and vegetable mixture had such a strong odor that they decided otherwise and stored it in the cellar. It lay forgotten for two years, until it was rediscovered during a cleanup mission. The batch had aged into a wonderfully flavored sauce which was bottled and quickly became a hot item with customers.
Lea and Perrins successfully branched out by convincing stewards on British passenger ships to include it on their dinner table set ups. It soon became a British staple, primarily as a steak sauce, and further emigrated worldwide. The guarded recipe basically remains the same. However, the advertising no longer purports to "make your hair grow beautiful."
Research Source: About Home Cooking
Try our easy and tasty BBQ Style Pork Chops!
Barbecue Style Pork Chops
Copyrighted 2013, Christine’s Pantry. All rights reserved.
4 boneless pork chops
1 tablespoon vegetable oil
1/2 cup ketchup
1 tablespoon brown sugar
2 tablespoons Worcestershire sauce
1/2 teaspoon liquid smoke
salt and pepper, to taste
1/2 teaspoon onion powder
Preheat oven to 350 degrees.
In large skillet, heat oil over medium high heat, add pork chops and pinch of salt. Brown them on both sides, about 2 to 3 minutes each side. Place in a baking dish.
In a bowl, combine ketchup, brown sugar, Worcestershire sauce, liquid smoke, salt and pepper and onion powder. Pour mixture over pork chops. Cover, roast 35 to 40 minutes, until chops are cooked through, and no longer pink. Enjoy!