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Baked Barbecue Pork Chops Recipe

Baked Barbecue Pork Chops Recipe

“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.”
TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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 each: 190 calories, 9g fat (3g saturated fat), 55mg cholesterol, 505mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

Reviews for Baked Barbecue Pork Chops

Sort By :
MY REVIEW
muffbear74 User ID: 209131 84748
Reviewed May. 7, 2014

"I liked the taste, but the sauce was too watery for me. Next time, I will add less water."

MY REVIEW
Sparklenail User ID: 7503550 158000
Reviewed Jan. 18, 2014

"Not very moist and ended having a more of a boiled meat texture"

MY REVIEW
coralwright User ID: 7448456 71673
Reviewed Oct. 17, 2013

"i love it it looks good and it must tast good"

MY REVIEW
OhBarbi User ID: 5434643 142228
Reviewed Mar. 19, 2013

"Sauce was watery, there was no barbeque taste at all. I followed the recipe exactly, except I didn't have any celery seed."

MY REVIEW
grniis2 User ID: 5615142 71667
Reviewed Mar. 18, 2013

"These chops were great. Very tender and sauce had a good tangy bite. Used leftovers next day for pork chop sandwiches, just added a little onion to leftover sauce and heated it up and spread over buns. Took meat off bone and made a tasty sandwich. YUM!"

MY REVIEW
NoStoMom User ID: 6604047 64393
Reviewed Mar. 30, 2012

"My family loved this. I added a little brown sugar to the sauce. Delicious!"

MY REVIEW
Shoes58 User ID: 2519954 159528
Reviewed Jan. 24, 2012

"entirely too dry for me. should have taken the bone in chops instead. also would need to kick start the sauce with added seasoning . found flavor bland."

MY REVIEW
thewyatts4 User ID: 5840451 157998
Reviewed Jan. 7, 2012

"very salty"

MY REVIEW
lurky27 User ID: 1251896 84747
Reviewed Oct. 25, 2010

"Delicious"

MY REVIEW
jenluv37 User ID: 3627926 84731
Reviewed May. 10, 2010

"These pork chops were delicious! They had a ton of flavor that was quite complex for such an easy recipe! Highly recommend!"

MY REVIEW
spiffie957@aol.com User ID: 484556 95733
Reviewed May. 7, 2009

"Think I will try it too in a crock pot with bone-less chops. Sounds like a keeper. Thanks ! Spiff"

MY REVIEW
Summy User ID: 1386846 84656
Reviewed May. 7, 2009

"That would be three votes for bone-in chops: me too! :) This recipe sounds delightful, and I think it would be very adaptable for crockpot cooking. Brown the chops, pour the sauce over, and cook on low for 6 hours, or until tender. I'm going to try it!"

MY REVIEW
faithewing User ID: 4023327 111582
Reviewed May. 7, 2009

"This recipe sounds wonderful but I, too, would use "bone-in" chops. My experience with other recipes that call for pork chops,is that the "bone-in" chops enhance the flavor.

From AZ"

MY REVIEW
NCwoman User ID: 2554340 159109
Reviewed May. 7, 2009

"I don't think "bone-in" or "boneless" is important. I would use "bone-in" because they have more flavor."

MY REVIEW
Burnett60 User ID: 572874 157920
Reviewed May. 7, 2009

"Note: the recipe calls for boneless pork chops and the picture shows a 'bone-in" chop.

Editors error?"

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Wine Pairings

Light-Bodied Red Wine

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