BeforeItsNews only exists through ads. We ask all patriots who appreciate the evil we expose and want to
help us savage the NWO with more Truth to disable your ad-blocker on our site only so we can grow and expose more evil! Funding
gives us more weapons! Thank you patriots! Oh and If you disable the Ad-blocker - on your deathbed you will receive total
consciousness. So you got that going for you...which is nice!
% of readers think this story is Fact. Add your two cents.
I confess to having a real love for both Barbecue and for Pork Chops. I have been making easy bbq pork chops in the oven for many years. At least since I was a young bride.
My original recipe used a can of tomato soup and a packet of dry Italian salad dressing mix, and I have to say it was/is very, very good. That recipe you could either cook the chops totally on top of the stove or brown them on the stove and finish in the oven.
They were fabulous either way.
I discovered this recipe I am sharing today on a blog called Spicy Southern Kitchen. I had picked up a small package of two pork chops and was looking for something different to do with them. This recipe caught my eye.
The chops looked tender and delicious.
However, the recipe was for a much larger family. I am only one person, and so I downsized it to cook only two chops. I ate one today and the other I will chop up and make fried rice with tomorrow. Mmmm, BBQ Pork Chop Fried Rice. Sounds yummy to me!
I always use bone in pork loin chops. Not only are they more tender than the boneless ones, but they also have more flavor because of the bone.
They always turn out juicy, with that bit of meat attached to and next to the bone being just like a spare rib in texture, succulence and flavor. What’s not to love about that!
WHAT YOU NEED TO MAKE OVEN BARBECUED PORK CHOPS
I bet you have everything in the kitchen right now that you need, or you can do with a quick trip to the shops!
2 thick bone-in pork loin chops
salt and black pepper to taste
1/2 cup (122g) tomato ketchup
1/4 cup (61g) chili sauce
2 TBS soft light brown sugar
1 TBS honey
1/2 TBS Worcestershire Sauce
1/2 TBS yellow mustard
1/2 tsp apple cider vinegar
1/4 tsp paprika
1/4 tsp garlic powder (NOT SALT)
1/8 tsp cayenne pepper
1/8 tsp celery salt
Aside from the seasonings, these are the main ingredients for the sauce. I thought I would take a photograph of them to show you. You don’t need to use these brands, it’s just what I had in the house.
I thought some British people might be a bit confused about the Chili sauce. As you can see it is not a Thai chili sauce, but a spicy version of tomato ketchup. (The best way I can describe it.)
When I was in the UK, I used to buy mine from an American grocery supply co called Skyco. You could get a lot of North American ingredients from them, and I did. I am not sure if they still carry it or not.
If you are unable to get it, just replace it with more tomato ketchup and perhaps a dessertspoon of tomato chutney. Or even just the equivalent in tomato chutney. I think that would work brilliantly!
HOW TO MAKE EASY OVEN BARBECUED PORK CHOPS
These really are a doddle to make and there is very little to clean up when you are done! That’s always a bonus as far as I am concerned!
Everything is done in the oven. There is no frying involved at all. No splattering on top of your stove top, etc. Easy peasy.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a baking dish large enough to hold your chops in a single layer.
Season your chops all over with salt and black pepper. Place into the baking dish.
Whisk together all of the remaining ingredients and pour them over the chops in the baking dish. Cover tightly with aluminum foil.
Bake, covered, in the preheated oven for 35 to 40 minutes.
Uncover, flip chops over and spoon the sauce over top. Bake for a further 10 minutes.
Spoon sauce over top again and then broil for 2 to 5 minutes until the chops start to gild.
Remove the chops from the oven and place the chops on a heated serving platter or two heated plates.
Skim the fat from the sauce left in the dish. Whisk well together and then spoon over the chops. Serve immediately.
TOP TIP - The best way to skim the fat is to take a double wad of paper towels and just brush it over top of the drippings. It will absorb all the fat and leave the sauce behind.
I could probably have broiled mine for a bit longer, but I didn’t want to risk burning them and to be honest these were delicious just as they are.
I served mine with some squash and the green beans left from making the soup yesterday. What a yummy supper this was!
I don’t really eat a lot of pork, especially now I am on my own. But when I do, I like to make sure I prepare it as deliciously as possible. Here are a few other favorite pork chop recipes of mine:
PORK CHOPS WITH CREAM GRAVY – Deliciously tender pork chops with pepper gravy, a creamy pepper gravy. The same type of cream gravy that you might enjoy on biscuits with sausage. The chops are perfectly cooked, well flavored and spiced. The cream gravy is rich and the perfect accompaniment. Together they are excellent eating!
DEVILED PORK CHOPS - Sized for just two people, this recipe pleases on every level, but can also be doubled to feed four. Crisp coated deliciously tender chops served with creamy rich potatoes are practically unbeatable in my humble opinion!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: [email protected]
pathogens and gives you more
energy. (See Blood Video) Oxy Powder - Natural Colon Cleanser! Cleans
toxic buildup with oxygen! Nascent Iodine - Promotes detoxification,
mental focus and thyroid health. Smart Meter Cover - Reduces Smart Meter
radiation by 96%! (See Video)