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Sweet 'n' Tangy Pork Chops for 2 Recipe

Sweet 'n' Tangy Pork Chops for 2 Recipe

"I remember cooking with my mother when I was younger," recalls Dennis Wolcott of Blossburg, Pennsylvania. "She would make pork chops in a barbecue sauce that I love. This simple yet delicious dish remains a favorite."
TOTAL TIME: Prep/Total Time: 25 min. YIELD:2 servings


  • 2 bone-in pork loin chops (1 inch thick)
  • 1 tablespoon vegetable oil
  • 1/2 cup tomato sauce
  • 1/4 cup packed brown sugar
  • 1 tablespoon cider vinegar
  • 3/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper


  • 1. In a large skillet, brown pork chops in oil. Combine the remaining ingredients; add to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until pork juices run clear. Spoon sauce over pork chops. Yield: 2 servings.

Nutritional Facts

1 each: 388 calories, 15g fat (4g saturated fat), 86mg cholesterol, 745mg sodium, 31g carbohydrate (28g sugars, 1g fiber), 31g protein .

Reviews for Sweet 'n' Tangy Pork Chops for 2

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Reviewed Oct. 29, 2012

"Hurricane Sandy is making landfall in Atlantic City today and, not knowing if I would have electricity, I wanted a quick meal to prepare. This was a great choice. It was easy and very good. The next time I make this I will take Ken's suggestion and drain off the fat before adding the sauce to the pan. The sauce was tasty and it didn't cover up the flavor of the pork. I will definitely make this again."

Reviewed Feb. 19, 2012

"Meh. I used boneless instead of bone-in. They took much longer to cook through than the recipe called for. The end result wasn't very tender and the barbecue sauce wasn't our favorite. A little bland and sweet."

Reviewed Jul. 29, 2011

"Made this tonight again, had made this years ago and found this in my recipe box, I forgot how delicious and easy this is! Moved to the front of the box!"

Reviewed May. 30, 2010

"Simple, quick & so good. We will be having these again."

Reviewed Apr. 14, 2008

"Made these last night, easy to fix and everybody loved it. Used boneless chops instead of boned in. After browning chops, I drained excess oil. Chops come out very juicy and tender. Will be making these often. Ken from Amarillo, Texas"

Reviewed Apr. 12, 2008

"This recipe came in my email two evenings ago. I tried it last evening and I loved the sauce-tangy and sweet and so easy to prepare. Now I have something new to share when my son and his wife come by from out-of-town. Lois from Lewiston, Idaho."

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Wine Pairings

Light-Bodied Red Wine

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