Sweet Barbecued Pork Chops Recipe

5 66 75
Sweet Barbecued Pork Chops Recipe
Sweet Barbecued Pork Chops Recipe photo by Taste of Home
Publisher Photo

Sweet Barbecued Pork Chops Recipe

Read Reviews
5 66 75
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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Directions

In a large skillet, heat oil over medium heat. In batches, brown pork chops 2-3 minutes on each side. Return all to pan.
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.
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.
Yield: 8 servings.
Originally published as Sweet Barbecued Pork Chops in Simple & Delicious July/August 2007, p15

Nutritional Facts

1 pork chop: 282 calories, 12g fat (3g saturated fat), 14mg cholesterol, 533mg sodium, 41g carbohydrate (37g sugars, 1g fiber), 6g protein.

  • 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
  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.
    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.
    Yield: 8 servings.
Originally published as Sweet Barbecued Pork Chops in Simple & Delicious July/August 2007, p15

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Reviews forSweet Barbecued Pork Chops

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Summersh User ID: 6640270 261004
Reviewed Feb. 8, 2017

"Very good sauce"

MY REVIEW
gloria skinner User ID: 8949770 260402
Reviewed Jan. 28, 2017

"a little sweet for me but my family liked them"

MY REVIEW
missy4u User ID: 2447602 249991
Reviewed Jul. 1, 2016

"Did these in my Crock Pot. They were great. I did cut the brown sugar and honey in half though. I will try this sauce with chicken.I am betting it will be just as good."

MY REVIEW
shauckogs92 User ID: 8239198 243119
Reviewed Feb. 3, 2016

"I have made these twice. The first time I went by the recipe and the second time I left out the brown sugar and added unsweetened applesauce. Both were delicious."

MY REVIEW
Sylvana15 User ID: 7944259 235276
Reviewed Oct. 20, 2015

"L"

MY REVIEW
wintermom9597@yahoo.com User ID: 193450 231167
Reviewed Aug. 13, 2015

"Couldn't be much easier! Followed the recipe exactly, but cut it in half. Was worried there might not be enough sauce, but there was plenty. Great flavors. Terrific for weeknight dinners."

MY REVIEW
No_Time_To_Cook User ID: 6334849 230217
Reviewed Jul. 26, 2015

"Flavor was excellent.. I only gave a 4 because I did not trust the recipe (cooking pork) for the times, and overcooked them. Will definitely try again, and trust the recipe!"

MY REVIEW
MandaMor User ID: 8457429 230010
Reviewed Jul. 22, 2015

"Wouldn't change a thing! My whole family loved it and I am definitely making it again."

MY REVIEW
tready2 User ID: 2509701 229386
Reviewed Jul. 11, 2015

"I use boneless pork sirloin, and they are really tender. Some pork is rather tough, and it not cooked long enough will test your dentures. I dredge the pork in flour, salute in EVOO for about 5 mins ea. side. Remove them a keep warm. Into the pan I add chopped onions and red bell pepper and sweat this down a little, add some carmelized onions and continue by adding the pork back into the mix and some veggie broth which you can make yourself with carrots and celery ahead of time.

Let this come to a simmer for at least one hour, Then test the pork with a toothpick to see if it is done. Works for me....."

MY REVIEW
wwjd1961 User ID: 4467672 229037
Reviewed Jul. 5, 2015

"Just made this using chicken. Side of fried noodles and Fridays green beans. 3 of us are 1.5 pounds of chicken. Had to make more for my daughter who comes home late from work. Fabulous!"

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