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Pork chops in barbecue sauce recipe

Pork chops in barbecue sauce recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork chop

A sweet and sour barbecue sauce is the perfect partner for simply cooked pork chops. With a fruit and pine nut pilaf and a mixed leaf salad, this makes a tempting and substantial midweek supper.

15 people made this

IngredientsServes: 4

  • 1 tbsp sunflower oil
  • 4 boneless pork loin chops, about 140 g (5 oz) each, trimmed of fat
  • 100 ml (3½ fl oz) orange juice
  • 4 tbsp clear honey
  • 2 tbsp soy sauce
  • 2 tbsp dry sherry
  • 2 tbsp red wine vinegar
  • 2 tbsp French mustard
  • 2 tbsp tomato purèe
  • salt and pepper
  • Pine nut and raisin pilaf
  • 250 g (8½ oz) basmati rice
  • 1 tbsp sunflower oil
  • 1 onion, sliced
  • 1 garlic clove, finely chopped
  • 50 g (1¾ oz) pine nuts
  • 50 g (1¾ oz) raisins
  • 600 ml (1 pint) vegetable stock

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Heat the oil in a frying pan and add the chops. Fry for 5 minutes or until browned on both sides, turning them over once.
  2. In a small bowl, blend together the orange juice, honey, soy sauce, sherry, vinegar, mustard and tomato purée. Pour over the chops, then leave to simmer for 15 minutes or until the chops are cooked through and tender, turning them once or twice.
  3. Meanwhile, make the pilaf. Put the rice in a sieve and rinse under cold running water until the water is clear. Drain well. Heat the oil in a saucepan, add the onion and garlic and cook for 5 minutes or until softened and beginning to brown. Sprinkle in the pine nuts and raisins and cook, stirring, for 2–3 minutes or until the nuts turn golden brown.
  4. Add the rice and stir well to mix. Pour in the stock and bring to the boil. Reduce the heat, cover and simmer for 10 minutes or until the rice is tender and all the stock has been absorbed. Season to taste.
  5. To serve, spoon the pilaf onto warmed plates and arrange the chops in barbecue sauce alongside.

Some more ideas

For a fruity sauce, omit the honey, soy sauce, vinegar and mustard and increase the orange juice to 250 ml (8 1/2 fl oz). * Replace the pork chops with medallions of pork fillet (tenderloin) or skinless boneless chicken breasts (fillets). The cooking time for these will be 15–20 minutes. * Use different nuts, such as pistachios or cashews.

Plus points

Rice is one of the most important staple crops, the very basis of life for millions of people worldwide. Polishing the grains to produce the familiar white varieties partially removes B vitamins; however, in this recipe, the pork more than makes up for this loss as it is an excellent source of vitamin B12 and a good source of vitamins B1 and B6. * Pine nuts are a good source of vitamin E and potassium, and they also contribute useful amounts of vitamin B1, magnesium, zinc and iron.

Each serving provides

B1, B6, B12, E, zinc * B2, C, iron, magnesium, potassium, selenium

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (2)

Everyone really enjoyed this easy to follow recipe x-28 Mar 2012

it looks & tastes fab-03 Feb 2009


American-style pork chops with barbecue sauce recipe

Rose Fooks June 13, 2020 6:00 am

Credit: TI Media Limited

Nutrition per portion

For a taste of the American Midwest you need to make these sweet and spicy American-style pork chops with barbecue sauce.

The region is renowned for its BBQs and once you’ve tasted this rich sauce, we’re sure you’ll keep coming back for more. If you are short of time you can buy some great BBQ sauces from the supermarket. The spice brand Bart make one that receives glowing reviews online. The Test Kitchen team really rate the Sauce Shop Original BBQ Sauce too. These mammoth American-style pork chops are quite a statement at a BBQ. They are usually a firm favourite for meat-eaters. You can use the sauce on other dishes too it’s great with a sausage in a bun for a mean Midwest hot dog or try slathering them over our homemade burgers!


Barbecued Pork Chops

This is a very simple, eating-light recipe for Barbecued Pork Chops, to prepare either under the broiler in the oven (or on the grill).

I’ve always had this unreasonable fear of preparing pork chops. Maybe because 93.8% of the times that I prepare them, they turn out dry and board-like… forcing my family to chew endlessly before swallowing. I think I’ve finally gotten the hang of it now.

Pork (like chicken) must be eyed-on while cooking. It’s wonderful and tender and juicy when cooked right, but left too long and you’ll end up with over-cooked and dry meat.

This recipe is BEYOND simple and it takes about 15 minutes total to prepare. The chops are dusted with a light mixture of spices, then brushed with a (simple) homemade BBQ sauce and broiled– about 5 minutes on each side.

If you’re worried about whether or not it’s done inside, stick an instant-read thermometer in there to check. It’s safe to eat pork when it reaches a temperature in the middle of at least 145 degrees.

To make a complete meal, put your rice and vegetables on to cook before you even begin the chops. By the time you’re done with the chops, everything will be ready in less than 30 minutes. That works for me… since I’m usually trying to throw things together at the last minute at dinnertime, and my oh-so-patient family is asking… “When is dinner? When are we eating? Is it done YET?”

These chops turn out nice and tender (and not dry!), and the sauce is terrific too- especially if you should decide to serve it over a little bit of rice.

The recipe below includes both nutritional information and Weight Watcher’s points (just in case anyone is watching that sort of thing).


What can you do with the leftover pork chops and barbecue sauce?

Any leftovers can be kept in the fridge for up to 3 days and then reheated thoroughly before serving. I usually reheat them in the microwave.

You can serve the leftovers the same way or put them in a sandwich, a quesadilla or even wrap them in an omelette!


1/4 onion
1 clove garlic
2 tablespoons vegetable oil
1/2 a chipotle pepper, chopped
1 tablespoon molasses
1 tablespoon brown sugar
2 tablespoons apple cider vinegar
2 teaspoons yellow mustard
1 tablespoon Mexican hot sauce (more if desired)
1 can (8 ounce size) tomato sauce
1/4 teaspoon salt
3 tablespoons vegetable oil
1 pound thin cut boneless pork chops
salt and pepper
cornbread or corn muffins

Mince onion and chop garlic.

Heat first measure of vegetable oil in a small saucepan over medium heat. Add onion and garlic and saute for 4 minutes until onion is translucent.

Add chipotle, molasses, brown sugar, vinegar, mustard, hot sauce, tomato sauce, and salt. Stir to combine and bring mixture to a simmer, reduce heat to medium low and let flavors combine simmering for 10 minutes. Remove sauce from heat and blend until smooth in a standing blender.

Meanwhile, heat a large saute pan over medium high heat with remaining vegetable oil. Season pork chops on both sides with salt and pepper. Add to oil in saute pan and cook for about 2-3 minutes per side depending on the thickness until cooked through. Remove pork chops from heat.

To serve, assemble a sort of open faced sandwich with pork chops on top of cornbread smothered in barbecue sauce.


Seared Pork Chops & BBQ Sauce

Nothing says summer quite like the tangy-sweet flavor of classic barbecue sauce—the star of our rich, silky pan sauce that tops seared pork and mashed sweet potatoes in this hearty dish. We’re perking it all up with a side of sautéed zucchini garnished with spicy pickled jalapeño.

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Fill a medium pot with salted water cover and heat to boiling on high. Wash and dry the fresh produce. Peel and medium dice the sweet potatoes. Cut the zucchini crosswise into 1/2-inch rounds. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Add the diced sweet potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter and a drizzle of olive oil season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

While the sweet potatoes cook, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini rounds in an even layer season with salt and pepper. Cook 3 to 4 minutes per side, or until lightly browned and softened. Transfer to a plate and cover with foil to keep warm. Wipe out the pan.

While the sweet potatoes continue to cook, pat the pork dry with paper towels season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

While the pork rests, to the pan of reserved fond, add the barbecue sauce and 1/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until the liquid is slightly reduced in volume. Turn off the heat. Add the remaining butter stir until melted and combined. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the mashed sweet potatoes and cooked zucchini. Top the pork and potatoes with the sauce. Garnish the zucchini with as much of the chopped pepper as you&rsquod like, depending on how spicy you&rsquod like the zucchini to be. Enjoy!

Tips from Home Chefs

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We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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Fill a medium pot with salted water cover and heat to boiling on high. Wash and dry the fresh produce. Peel and medium dice the sweet potatoes. Cut the zucchini crosswise into 1/2-inch rounds. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Add the diced sweet potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter and a drizzle of olive oil season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

While the sweet potatoes cook, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini rounds in an even layer season with salt and pepper. Cook 3 to 4 minutes per side, or until lightly browned and softened. Transfer to a plate and cover with foil to keep warm. Wipe out the pan.

While the sweet potatoes continue to cook, pat the pork dry with paper towels season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

While the pork rests, to the pan of reserved fond, add the barbecue sauce and 1/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until the liquid is slightly reduced in volume. Turn off the heat. Add the remaining butter stir until melted and combined. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the mashed sweet potatoes and cooked zucchini. Top the pork and potatoes with the sauce. Garnish the zucchini with as much of the chopped pepper as you&rsquod like, depending on how spicy you&rsquod like the zucchini to be. Enjoy!


  • ⅓ cup ketchup
  • 1 ½ tablespoons cider vinegar
  • 1 tablespoon molasses
  • 1 teaspoon dry mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 pound boneless pork chops, trimmed (4 pieces)
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper

Preheat grill to medium-high.

Stir ketchup, vinegar, molasses, mustard, garlic powder and onion powder together in a small saucepan. Bring to a simmer over medium heat. Cook until thickened and flavors have blended, 5 to 10 minutes.

Oil the grill rack (see Tip). Season both sides of pork with salt and pepper. Grill the pork for 5 minutes. Flip and baste with some of the sauce. Continue cooking until an instant-read thermometer inserted in the thickest part reads 145 degrees F, 4 to 5 minutes more. Serve with the remaining sauce.

To make ahead: Prepare barbecue sauce (Step 2) up to 3 days ahead and refrigerate.

Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)


Grilled Pork Chops + Carolina BBQ Sauce

What could be more southern than Grilled Pork Chops smothered in a bold Carolina BBQ Sauce? This BBQ Pork Chops are rich and tangy with a kick at the end.

My BBQ lineage is a little shaky.

You see, I grew up in Oklahoma, which is wedged between Texas dry-rub brisket country and Kansas City sweet and spicy rib country. Not to mention I now live in North Carolina, where BBQ means pulled pork and a tomato-free sauce.

Carolina BBQ sauce is something I had never experienced before I moved to the Blue Ridge Mountains. I had never seen BBQ sauce that wasn’t a shade of red.

Now I live in a land with two distinct varieties of sauce. Cider BBQ Sauce (North Carolina) is thin, spicy and super tangy, and Mustard BBQ Sauce (South Carolina) is rich, zesty and… well, mustardy.

It took me a few years to acknowledge these two as real BBQ sauce, but now that I’ve accepted them, I’ve grown to love them.

There are many variations of Carolina BBQ Sauce. My version is a quick dump-and-stir variety, great for using on the fly. It’s spicy and tangy with a bit of depth and sweetness from molasses.

The Carolina BBQ Sauce is wonderful on all sorts of dishes, but I love it best on Grilled Pork Chops.

These easy BBQ Pork Chops are the perfect way to showcase Carolina BBQ Sauce. I brushed the pork chops with the mustard BBQ sauce before grilling. Then pour an ample dose of sauce over the top when serving the grilled pork chops. We just couldn’t get enough of them!

I served the BBQ Pork Chops with Bush’s Southern Pit Barbecue Grillin’ Beans. The combination of the zippy Mustard BBQ Sauce with the rich sweetness of the Grillin’ Beans sauce was a winner on many levels.

I’ve been impressed with every Bush’s Grillin’ Beans flavor I’ve tried, but the South Pit Barbecue might just be my favorite.


  1. Place the pork chops in the Instant pot with a tablespoon of oil. Turn on the sauté setting and brown on both sides.
  2. Season with salt and pepper
  3. Make sure all pork chops are browned. You can skip this step but they look prettier when you brown them first.
  4. Hit cancel to stop the sauté setting.
  5. Pour the BBQ sauce and the water over the pork.
  6. Place the lid on and make sure the valve is set to sealing.
  7. Push the manual button and set to 5-10 minutes based on the thickness of the pork chops.
  8. Allow it to naturally release pressure for 5 minutes and then do a quick release to remove the rest of the pressure.
  9. Once cooked, serve.
  10. You can even spoon the delicious BBQ sauce over the pork chops and over your veggies or even potatoes when serving.

  • 6 pork chops
  • 1 Tbsp olive oil
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1 cup barbecue sauce
  • 1 1/4 cup water
  • 2 Tbsp cornstarch

Turn the instant pot on the sauté setting and add the olive oil to the instant pot for a few minutes to heat up the olive oil.

Place the pork chops in the instant pot, season with the garlic salt and pepper. Brown the pork chops on each side (3-4 minutes). You may have to work in batches if all the pork chops do not fit at one time. I did 3 at a time and move the pork chops to a separate plate while browning the second batch.

Turn the instant pot off the sauté setting by hitting the cancel button. Add the pork chops, 1 cup of the water and barbecue sauce to the instant pot.

Place the lid on and make sure the valve is set to sealing position.

Push the manual button and cook on high pressure for 5-10 minutes depending on the thickness of your pork chops (if you have thin 1/4" pork chops cook for 5 minutes and thicker 1" pork chops cook for 10 minutes).

Allow the pressure to naturally release for 5 minutes and then do a quick release to remove the rest of the pressure.

Remove the pork chops from the instant pot. Switch the instant pot back to the sauté setting. Stir the cornstarch into the remaining water (1/4 cup) and then whisk this cornstarch slurry into the instant pot. Heat for 3-5 minutes until the sauce has thickened.

Serve the pork chops topped with the sauce from the instant pot and enjoy!

Use your favorite type of barbecue sauce to change up the flavor of this easy pork chop recipe.


BBQ Pork Chops with Pineapple

Hi Weary Chef readers, it’s Dee from Meatloaf and Melodrama, and I hope you’re hungry, because I’ve got an easy recipe for Hawaiian style BBQ pineapple pork chops for you today!

I have to confess that I don’t make pork chops that often. Usually, I’ll make pork roast in the slow cooker, and then we’ll have pulled pork sandwiches, carnitas or even pork roast soup for leftovers. But those are definitely fall and winter recipes, and since it’s still warm out, I wanted to pan fry the pork chops on the stove instead.

I should also confess that my kids are not that crazy about pork chops. Seriously, what’s wrong with them, right?! Anyway, whenever I make something that my kids aren’t crazy about, I usually add barbecue sauce. It’s one of my secret weapons, because those kiddos will eat just about anything if it has BBQ sauce. And if it has pineapple, even better!

This is a super simple, quick and easy recipe, and it comes together in less than 20 minutes. All you do is make the sauce, brown the chops, add the sauce to the pan, and let the chops simmer until done. I like to remove the pork from the pan and let the sauce boil and thicken before adding the meat back in, but I’ve also made it with just adding the sauce directly over the pork. It’s really fine either way. Just do what you find easier.

Now personally, I like to cook the pork chops in a cast iron skillet. It does an awesome job of browning the meat, and it holds heat well so the chops stay nice and warm. But any heavy skillet will work here. If you need an iron skillet, you can find one here on Amazon.

I’m happy to say that my family loved these Hawaiian BBQ pork chops. I served them over couscous, but you can use rice, quinoa or even mashed potatoes. Enjoy!



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