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Sweet Barbecued Pork Chops Recipe
Sweet Barbecued Pork Chops Recipe photo by Taste of Home

Sweet Barbecued Pork Chops Recipe

Publisher Photo
I often prepare a double recipe of these tangy chops, then freeze half to keep on hand. They're so easy and taste so fresh, family and friends never guess this quick entree was frozen! —Susan Holderman, Fostoria, Ohio
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings

Ingredients

  • 2 tablespoons canola oil
  • 8 boneless pork loin chops (3/4 inch thick and 8 ounces each)
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped sweet onion
  • 1/2 cup each ketchup, barbecue sauce, French salad dressing and honey

Nutritional Facts

1 pork chop equals 282 calories, 12 g fat (3 g saturated fat), 14 mg cholesterol, 533 mg sodium, 41 g carbohydrate, 1 g fiber, 6 g protein.

Directions

  1. In a large skillet, heat oil over medium heat. In batches, brown pork chops 2-3 minutes on each side. Return all to pan.
  2. In a small bowl, mix remaining ingredients; pour over chops. Bring to a boil. Reduce heat; simmer, covered, 4-5 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving. Yield: 8 servings.
Freeze option: Place pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring sauce and adding a little water if necessary.
Originally published as Sweet Barbecued Pork Chops in Simple & Delicious July/August 2007, p15

Nutritional Facts

1 pork chop equals 282 calories, 12 g fat (3 g saturated fat), 14 mg cholesterol, 533 mg sodium, 41 g carbohydrate, 1 g fiber, 6 g protein.

Light-Bodied Red Wine

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

Reviews for Sweet Barbecued Pork Chops

AVERAGE RATING
   (56)
RATING DISTRIBUTION
5 Star
 (47)
4 Star
 (8)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Aug. 13, 2014

I just tried it !! SIX STARS !!!

EASY - loved it too.

CHANGES IT UP A LITTLE

1 - Marinaded it in a small portion of the sauce for a half hr . Then discarded the sauce from the marinading bowl for sanitary reasons . Very little sauce was thrown away .

2- Chopped onions + let it sit for 10 mins because this improves the potency in the onions + garlic when You use it in any recipe .

3 - Browned it for 3 mins on each side like the recipe says in "Canola Oil " ...after this I washed out the pan and used "Olive oil " for 30 secs per side . Olive oil loses its goodness when in the pan too long and canola is generally a good + cheap cooking oil to work with .

4- After all the browning was done put it on very low and let it simmer for 20 mins

5 - Quickly gave the frying pan a light scrubbing + rinsing so nothing was caked on .

6 I froze the remaining portions

If YOu haven't tried this , I think You will find this very easy to prep , cook + clean after as well as a very enjoyable dish

THANKS FOR THE RECIPE !!!

-Knyvet ( the ORIGINAL DUMB BATCHELOR )

MY REVIEW
Reviewed Aug. 8, 2014

I have used this sauce recipe for chicken for years. My family LOVES it. I never thought to use it with pork chops. You can bet I will try it tomorrow.

MY REVIEW
Reviewed Jul. 16, 2014

Yum! The sauce was excellent and the pork chops were very tender. Will definitely make this again.

MY REVIEW
Reviewed Jul. 14, 2014

What a hit at my dinner table last night ... absolutely delicious! Served over white rice from my rice cooker. Sauce was unbelievable simple ... center cut chops tender .... WOW! Rave reviews from my 4 guests.

MY REVIEW
Reviewed Jun. 24, 2014

This dish was unbleepinglievable! All I had was some pork loin that I had the butcher slice into inch thick chops, so I sliced that into strips. Also, I added Vidalia onion salad dressing to the mix and an extra helping of chopped sweet onion. Then, I let it simmer on almost low for 30 minutes covered. Served over rice with a side of buttered green beans and a breadstick rolled in butter and parmesean cheese. Dessert was sliced watermelon. Thanks Taste of Home!

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