Oven-Barbecued Pork Chops
My mother has fixed this recipe for years and now I prepare it for my family. The chops are delicious with scalloped potatoes and home-baked bread. —Teresa King, Whittier, California
Ingredients
- 6 bone-in pork loin chops (3/4 inch thick)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons vinegar
- 2 teaspoons brown sugar
- 1/2 teaspoon pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 3/4 cup ketchup
- 1/3 cup hot water
Reviews
I like a nice balance between tangy and sweet in my barbeque sauce so I added extra onion, vinegar, and worsteshire to mine. Made it perfect for my taste.
This is so easy and so good. You can tinker with the sauce ingredients to make it your own. I made a little extra sauce because I thought it might dry out, but it wasn't necessary. So I skimmed the fat from the leftover sauce and served it on the side with potatoes.
I fixed these for our supper this evening, and boy they were really good! This is a keeper. I have a picky husband and sometimes it is hard to find recipes that he would like. But he sure did like this one. I added this to my fave recipes in my recipe box.
Very good flavor, I baked mine covered as I was afraid they might dry out. If you don't use a thick chop you may not need to cook that long. For thinner chops I would start checking at 30 minutes.
I went against my better judgment and baked them for the full hour...our loin chops were very dry. The sauce was good.
No comment left
My whole family LOVES this dish.
This was sooo good! I omitted the chili powder, don't like spicy, added 1 more tbls. brown sugar and 1 tbs. Agavae Nectar and forgot the hot water! The chops were so moist! The whole family loved these!
Very good and very easy. We liked the home made BBQ sauce.
I rated this good and not great because I like really sweet BBQ sauce and this wasn't as sweet as I like it but it was very good. Served it for dinner tonight and my BF cleaned his plate :) I'll make it again, just adding a little bit more sugar for a tad bit more sweetness.