Barbecued Pork Chops Recipe

5 1 2
Barbecued Pork Chops Recipe
Barbecued Pork Chops Recipe photo by Taste of Home
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Barbecued Pork Chops Recipe

Read Reviews
5 1 2
Publisher Photo
The best compliment a cook can receive is to be asked for the recipe of a dish she's just served. That's happened almost every time I've made these pork chops for friends. The sauce gives them a great barbecue flavor.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 1 hour
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 1 hour

Ingredients

  • 2 cups soy sauce
  • 1 cup water
  • 1/2 cup packed brown sugar
  • 1 tablespoon dark molasses
  • 6 pork chops (1 to 1-1/2 inches thick)
  • SAUCE:
  • 1/2 cup ketchup
  • 1/2 cup chili sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon water
  • 1/2 teaspoon ground mustard

Directions

In a saucepan, combine the soy sauce, water, brown sugar and molasses; bring to a boil. Remove from the heat and allow to cool. Pour into a shallow glass container or large resealable plastic bag; add pork chops and turn to coat. Cover or seal and refrigerate for 8 hours or overnight. Drain, discarding marinade; place chops in a shallow ungreased baking pan. Cover and bake at 375° for 30 minutes. Meanwhile, in a saucepan, combine sauce ingredients. Bring to a boil, stirring until smooth. Brush over both sides of the chops. Bake, uncovered, 30 minutes longer or until pork is no longer pink and glaze is lightly browned. Yield: 6 servings.
Originally published as Barbecued Pork Chops in Country April/May 1998, p51

  • 2 cups soy sauce
  • 1 cup water
  • 1/2 cup packed brown sugar
  • 1 tablespoon dark molasses
  • 6 pork chops (1 to 1-1/2 inches thick)
  • SAUCE:
  • 1/2 cup ketchup
  • 1/2 cup chili sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon water
  • 1/2 teaspoon ground mustard
  1. In a saucepan, combine the soy sauce, water, brown sugar and molasses; bring to a boil. Remove from the heat and allow to cool. Pour into a shallow glass container or large resealable plastic bag; add pork chops and turn to coat. Cover or seal and refrigerate for 8 hours or overnight. Drain, discarding marinade; place chops in a shallow ungreased baking pan. Cover and bake at 375° for 30 minutes. Meanwhile, in a saucepan, combine sauce ingredients. Bring to a boil, stirring until smooth. Brush over both sides of the chops. Bake, uncovered, 30 minutes longer or until pork is no longer pink and glaze is lightly browned. Yield: 6 servings.
Originally published as Barbecued Pork Chops in Country April/May 1998, p51

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randdme User ID: 8198977 217111
Reviewed Jan. 6, 2015

"Excellent pork chops!"

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