Chili Barbecue Chops Recipe

4.5 2 3
Chili Barbecue Chops Recipe
Chili Barbecue Chops Recipe photo by Taste of Home
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Chili Barbecue Chops Recipe

Read Reviews
4.5 2 3
Publisher Photo
In her West Monroe, Louisiana kitchen, Tonya Fitzgerald jazzes up store-bought Italian salad dressing with barbecue sauce and chili powder to make the easy marinade for these pork chops. They're simmered on the stove-top for just a few minutes, so they're on the table in no time.
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. + marinating Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. + marinating Cook: 20 min.

Ingredients

  • 1/2 cup Italian salad dressing
  • 1/2 cup barbecue sauce
  • 2 teaspoons chili powder
  • 4 bone-in pork chops (3/4 inch thick and 7 ounces each)

Directions

In a small bowl, combine the salad dressing, barbecue sauce and chili powder. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade.
Drain and discard marinade. In a large skillet coated with cooking spray, brown chops on both sides over medium heat; drain. Add reserved marinade. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until a meat thermometer reaches 160°. Yield: 4 servings.
Originally published as Chili Barbecue Chops in Quick Cooking July/August 2003, p57

Nutritional Facts

1 each: 293 calories, 16g fat (4g saturated fat), 86mg cholesterol, 565mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 31g protein.

  • 1/2 cup Italian salad dressing
  • 1/2 cup barbecue sauce
  • 2 teaspoons chili powder
  • 4 bone-in pork chops (3/4 inch thick and 7 ounces each)
  1. In a small bowl, combine the salad dressing, barbecue sauce and chili powder. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade.
  2. Drain and discard marinade. In a large skillet coated with cooking spray, brown chops on both sides over medium heat; drain. Add reserved marinade. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until a meat thermometer reaches 160°. Yield: 4 servings.
Originally published as Chili Barbecue Chops in Quick Cooking July/August 2003, p57

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daduk User ID: 1648289 64382
Reviewed Feb. 4, 2013

"I thought the ingredients in this recipe make for some interesting eats. The sauce was really delicious. With that said, I used boneless pork chops and decided to bake instead of fry. I try not to fry foods very often for health reasons. My problem was the chops were like shoe leather. I do place the blame on myself,because I think I overcooked them and it made them tough. Being fair in rating this recipe, I give it 5 stars because the taste was perfect. I think this sauce would go great on chicken."

MY REVIEW
obsessedwithfood User ID: 3724663 44687
Reviewed Jan. 17, 2013

"This was very easy and very good. I used boneless chops instead. Would probably be a little tastier with the bone-in chops but it was still yummy. I would make this recipe again because I always have these ingredients on hand and the sauce was delicious."

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