[X]

Home > Recipes > Barbecued Pork Chop Supper

Barbecued Pork Chop Supper Recipe

Barbecued Pork Chop Supper Recipe photo by Taste of Home

Read reviews (13)

Rate recipe

"I start this barbecued pork chop recipe in the morning in the slow cooker and enjoy a tasty supper later without any last-minutes work," notes Jacqueline Jones of Round Lake Breach, Illinois.

[X]

Rate Barbecued Pork Chop Supper Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Barbecued Pork Chop Supper Recipe

Prep: 10 min. Cook: 8 hours

Yield: 8 Servings

10 480 490

Ingredients

6 small red potatoes, cut into quarters
6 medium carrots, cut into 1-inch pieces
8 bone-in pork loin or rib chops (1/2 inch thick and 8 ounces each)
1 teaspoon salt
1/4 teaspoon pepper
1 bottle (28 ounces) KC Masterpiece®

[x]

Bold BBQ Sauce

KC Masterpiece Original BBQ Sauce is great with all types of meat and in favorite sides like beans, casseroles and more.

See More Recipes >
1 cup ketchup
1 cup cola
2 tablespoons Worcestershire sauce

Directions

Place potatoes and carrots in a 5-qt. slow cooker. Top with pork chops. Sprinkle with salt and pepper. In a small bowl, combine the barbecue sauce, ketchup, cola and Worcestershire sauce; pour over chops.
Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Yield: 8 servings.

Originally published as Barbecued Pork Chop Supper in Country Woman March/April 2001, p40

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Barbecued Pork Chop Supper

Barbecued Pork Chop Supper

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(11-13) of 13 reviews

Sort Reviews:

Reviewed on Jul. 16, 2009 by twinkle8o3

I thought it was too good to be true that you didn't have to brown the chops first... then after I tasted it I wish I had. The pork was very dry and chewy. Also I suspect 8 hours was a little too long. The taste of the sauce was pretty good but I'll probably never make it again.