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Baked Barbecue Pork Chops

 Baked Barbecue Pork Chops
“This is a recipe that my mom used to prepare when I was growing up. Our whole family loved it,” writes Bonnie Schiltz of Oakley, Kansas. “Now I enjoy preparing this same dish for my husband and our four children. They seem to enjoy it as much as I did when I was a kid.”
4 ServingsPrep: 20 min. Bake: 15 min.


  • 4 boneless pork loin chops (3/4 inch thick and 4 ounces each)
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 2 teaspoons canola oil
  • 1/3 cup water
  • 1/4 cup ketchup
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon celery seed
  • 1/8 teaspoon ground nutmeg
  • 1 bay leaf


  • Sprinkle pork chops with 1/4 teaspoon salt and pepper. In a large
  • nonstick skillet coated with cooking spray, cook chops in oil for
  • 3-4 minutes on each side or until browned.
  • Transfer to an 8-in. square baking dish coated with cooking spray. In
  • a small saucepan, combine the water, ketchup, vinegar, celery seed,
  • nutmeg, bay leaf and remaining salt; bring to a boil. Pour over
  • pork.
  • Cover and bake at 350° for 15-20 minutes or until a meat
  • thermometer reads 160°. Discard bay leaf. Yield: 4 servings.
Nutritional Facts: 1 pork chop equals 190 calories,

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Baked Barbecue Pork Chops (continued)

Nutritional Facts: 9 g fat (3 g saturated fat), 55 mg cholesterol, 505 mg sodium, 5 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.