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Tangy Barbecued Pork Chops

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
  • Total Time
    Prep: 35 min. Bake: 25 min.
  • Makes
    6 servings

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°.
Nutrition 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.

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