Sweet Barbecued Pork Chops
Susan Holderman often prepares a double recipe of these tangy chops at home in Fosteria, Ohio, then freezes half to keep on hand. They’re so easy and taste so fresh, family and friends never guess her quick entrée was frozen!8 ServingsPrep/Total Time: 25 min.
Ingredients
- 8 boneless pork loin chops (3/4 inch thick and 8 ounces each)
- 2 tablespoons canola oil
- 1/2 cup packed brown sugar
- 1/2 cup chopped sweet onion
- 1/2 cup each ketchup, barbecue sauce, French salad dressing and honey
Directions
- In a large skillet, brown pork chops in oil in batches for 2-3
- minutes on each side or until lightly browned. Return all to the
- pan. Combine the remaining ingredients; pour over chops. Bring to a
- boil. Reduce heat; cover and simmer for 4-5 minutes or until a
- thermometer reads 145°.
- Let stand 5 minutes before serving, or cool before placing in a
- freezer container. Cover and freeze for up to 3 months.
- To use frozen pork chops: Thaw in the refrigerator overnight. Place
- in a skillet; bring to a boil. Reduce heat; cover and simmer for 4-6
- minutes or until heated through. Yield: 8 servings.
Nutrition Facts: 1 serving (1 each) equals 282 calories, 12 g fat (3 g saturated fat), 14 mg cholesterol, 533 mg sodium, 41 g carbohydrate, 1 g fiber, 6 g protein.