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Barbecued Pork Chops

 Barbecued Pork Chops
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.
6 ServingsPrep: 10 min. + marinating Bake: 1 hour


  • 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


  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a

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Barbecued Pork Chops (continued)

Wine (continued)
medium-bodied white wine such as Riesling or Gewürtztraminer