These barbecue pork chops are easy, tangy and sweet. A high-flavor and low-effort addition to your weeknight lineup.
Barbecue Pork Chops
Published on Jan. 01, 2018
It’s the end of a long day and you deserve a good meal. That’s where these barbecued pork chops come in. They’re tender and juicy, slathered in a sweet and tangy sauce and require minimal effort for maximum results.
The kind of result that will have all age groups demanding seconds and will make you feel like you’re being treated to a gourmet meal. They also reheat from frozen successfully, so you can make a double batch as meal prep or to prepare for feeding larger crowds.
If you have extra time, don’t forget to prepare the coleslaw, baked beans and cornbread while your pork chops are cooking.
Barbecue Pork Chops Ingredients
- Boneless pork loin chops: This type of cut cooks faster and can be easier to prepare. You’ll want to monitor them while cooking to make sure they don’t dry out.
- Brown sugar: Brown sugar helps caramelize the pork and makes the finished product stickier. Due to those caramelization properties and its deeper flavor, make sure to use brown and not white sugar.
- Sweet onion: Sweet onion, obviously, imparts a little bit of sweetness. It will soften as it’s cooked to add some additional texture and flavor.
- Ketchup:Â Part of the sauce that provides acidity and a caramel sweetness when mixed in.
- Barbecue sauce:Â A core component of the sauce. You can use your preferred brand or make your own barbecue sauce.
- French salad dressing:Â The acid in French salad dressing helps cut through and balance the other ingredients’ sweetness.
- Honey: This thickens and sweetens the sauce.
Directions
Step 1: Brown pork chops
In a large skillet, heat the oil over medium heat. In batches, brown the pork chops for two to three minutes on each side. After browning, return all the pork chops to the pan.
Step 2: Add the barbecue sauce
In a small bowl, mix the remaining ingredients and pour this mixture over the pork chops. Bring everything to a boil. Reduce the heat, cover and simmer for four to five minutes or until a thermometer inserted in the pork reads 145°F. Let stand for five minutes before serving.
Barbecue Pork Chops Variations
- Swap in chicken:Â This barbecue sauce is also great with chicken instead of pork if you’re craving something different.
- Dress it up: Instead of French salad dressing you can use Catalina salad dressing. They’re similar enough that you can swap them in for each other without drastically changing the meal. Catalina tends to be heavier on the ketchup and therefore more acidic.
- Make time for marinade: Prior to cooking, marinate your pork chops in some of the sauce (you don’t have to worry about whipping up another marinade) for more flavor and tenderness.
- Go veggie: You can roast some of your favorite veggies and then cover them with the sauce if you’d prefer to go meatless.
How to Store Barbecue Pork Chops
Store any leftover pork chops in an airtight container in the fridge for up to three days. Reheat over the stove for best results.
Can you freeze barbecue pork chops?
Once the pork chops are completely cool, place them in a freezer-safe container for up to two months. You can thaw them in the fridge overnight when you’re ready to eat them. Heat them up on the stove, gently stirring the sauce.
Barbecue Pork Chop Tips
How do you keep pork chops from drying out?
Make sure that the internal temperature is 145° for maximum juiciness. A meat thermometer is a great way to make sure that the pork’s temperature doesn’t get too high. Brining the pork chops before cooking can also improve moisture retention.
Can you use bone-in pork chops?
Yes — bone-in pork chops make for a juicy and more tender end result. The cooking time will vary depending on the pork chop’s thickness but most bone-in pork chops are finished in approximately 8 to 10 minutes per side on the stove.
Can you grill barbecue pork chops?
You sure can. We recommend grilling over medium heat. A standard 2-inch-thick boneless pork chop should cook in four to six minutes per side.
Can you make this recipe in an oven?
Yes, you can make barbecue pork chops in the oven. Bake the pork chops for about 20 to 30 minutes (depending on the thickness of the pork chop) at 350°. Use a meat thermometer to keep an eye on them; they’re done when they reach an internal temperature of 145°.
Sweet Barbecue Pork Chops
Prep Time
15 min
Cook Time
10 min
Yield
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
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 inserted in pork reads 145°. Let stand 5 minutes before serving.
Nutrition Facts
1 pork chop: 282 calories, 12g fat (3g saturated fat), 14mg cholesterol, 533mg sodium, 41g carbohydrate (37g sugars, 1g fiber), 6g protein.
Loading Popular in the Community
I often prepare a double batch of these tangy barbecue pork chops, then freeze half to keep on hand. They are so easy and taste so fresh, family and friends never guess this quick entree was frozen! —Susan Holderman, Fostoria, Ohio
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