Tangy Barbecued Pork Chops Recipe

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

Read Reviews
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Publisher Photo
This tasty pork dish makes a great entree and has become a family favorite over the years. It’s lower in carbs, and the sweet, tangy sauce is fantastic served over chicken, too. —Nella Parker, Hersey, Michigan
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min.

Ingredients

  • 1 medium onion, sliced
  • 1/2 cup water
  • 3 tablespoons cider vinegar
  • 2 tablespoons sugar
  • 1 tablespoon prepared mustard
  • 1 lemon slice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon liquid smoke, optional
  • 6 bone-in pork loin chops (7 ounces each)
  • 1 tablespoon canola oil

Directions

In a small saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat: simmer, uncovered, for 20 minutes. Stir in the ketchup, Worcestershire sauce and liquid smoke if desired; heat through. Discard lemon.
Meanwhile, in a large skillet, brown pork chops in oil in batches. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray; pour sauce over chops.
Cover and bake at 350° for 25-30 minutes or until a thermometer reads 160°. Yield: 6 servings.
Originally published as Tangy Barbecued Pork Chops in Healthy Cooking June/July 2010, p57

Nutritional Facts

1 each: 279 calories, 11g fat (3g saturated fat), 86mg cholesterol, 500mg sodium, 13g carbohydrate (12g sugars, 1g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

  • 1 medium onion, sliced
  • 1/2 cup water
  • 3 tablespoons cider vinegar
  • 2 tablespoons sugar
  • 1 tablespoon prepared mustard
  • 1 lemon slice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon liquid smoke, optional
  • 6 bone-in pork loin chops (7 ounces each)
  • 1 tablespoon canola oil
  1. In a small saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat: simmer, uncovered, for 20 minutes. Stir in the ketchup, Worcestershire sauce and liquid smoke if desired; heat through. Discard lemon.
  2. Meanwhile, in a large skillet, brown pork chops in oil in batches. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray; pour sauce over chops.
  3. Cover and bake at 350° for 25-30 minutes or until a thermometer reads 160°. Yield: 6 servings.
Originally published as Tangy Barbecued Pork Chops in Healthy Cooking June/July 2010, p57

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Reviews forTangy Barbecued Pork Chops

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MY REVIEW
tstreich User ID: 1042559 121365
Reviewed May. 26, 2013

"Very tasty and tender. Didn't change a thing about the recipe, but I baked at 325 instead of 350 only because I had other things in the oven. Will definitely make again."

MY REVIEW
carol_ds User ID: 5398876 105755
Reviewed Feb. 12, 2012

"I love how fast and easy this was to make with things that I have in the kitchen already. I will make this again!"

MY REVIEW
Deby Jo User ID: 5820328 121364
Reviewed Feb. 11, 2011

"I also make this recipe with chicken, it's so great."

MY REVIEW
rotts4me User ID: 1988355 188737
Reviewed Sep. 16, 2010

"My husband, who doesn't like pork chops, asked for these again! Thanks for the keeper!"

MY REVIEW
elvisgrl2 User ID: 5211084 187522
Reviewed Jun. 16, 2010

"Great, simple recipe using all ingredients that I had on hand! I made the sauce early in the day (only used 1/4 tsp of Liquid Smoke) and kept it in the fridge to speed up dinner time. Worked out perfect! Also used boneless loin chops (about 1/2" thick) since that's what I had on hand. Moist, flavorful, and delicious!"

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