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Tangy Barbecued Pork Chops

Tangy Barbecued Pork Chops
“This tasty pork dish makes a great entree and has become a family favorite over the years.” It’s lower in carbs, and the sweet, tangy sauce is fantastic served over chicken, too. Make extra if you’re having mashed potatoes. Nella Parker - Hersey, Michigan
6 ServingsPrep: 35 min. Bake: 25 min.

Ingredients

  • 1 medium onion, sliced
  • 1/2 cup water
  • 3 tablespoons cider vinegar
  • 2 tablespoons sugar
  • 1 tablespoon prepared mustard
  • 1 lemon slice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Liquid Smoke, optional
  • 6 bone-in pork loin chops (7 ounces each)
  • 1 tablespoon canola oil

Directions

  • In a small saucepan, combine the first nine ingredients. Bring to a
  • boil. Reduce heat: simmer, uncovered, for 20 minutes. Stir in the
  • ketchup, Worcestershire sauce and Liquid Smoke if desired; heat
  • through. Discard lemon.
  • Meanwhile, in a large skillet, brown pork chops in oil in batches.
  • Transfer to a 13-in. x 9-in. baking dish coated with cooking spray;
  • pour sauce over chops.
  • Cover and bake at 350° for 25-30 minutes or until a meat
© Taste of Home 2013

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Tangy Barbecued Pork Chops (continued)

Directions (continued)

  • thermometer reads 160°. Yield: 6 servings.
Nutrition Facts: 1 chop equals 279 calories, 11 g fat (3 g saturated fat), 86 mg cholesterol, 500 mg sodium, 13 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013