These braised Barbecued Pork Chops make a hearty meal in not a lot of time and with not a lot of money. It’s a barbecue pork chop recipe that takes advantage of pantry staples like ketchup and brown sugar.
Celery, onions and bell pepper add flavor and crunch and is the essence of these barbeque pork chops. Everything can be cooked and served in one pan.
I love barbecue on the grill but it’s hard to beat these barbequed pork chops done in the oven!
Prep Time: 15 minutes
Cook Time: 30 minutes
Ready In: 45 minutes
Barbecued Pork Chops – Inexpensive, Quick Barbecued Pork Chop Recipe
Ingredients
4 pork loin chops (6 ounces each), bone in
1 large red or green bell pepper
3 stalks celery, chopped
1 medium yellow onion, chopped
1 cup ketchup
1/4 cup golden brown sugar, packed
2 tablespoons chili powder
1 tablespoon olive oil
1/2 cup chicken broth
Kosher salt and ground black pepper
Directions
Season the pork chops with the kosher salt and black pepper. Heat the olive oil in a large skillet and brown the chops on each side.
Remove them to a platter and hold.
Saute the onion, bell pepper and the celery in the same skillet until they are soft but not browned.
Return the pork chops to the skillet.
Whisk together the ketchup, brown sugar, chili powder and the chicken broth. Pour the mixture over the pork chops and vegetables.
Bring the pan to a boil, then lower the heat and cover the pan. Simmer over low heat for about 30 minutes until the pork chops are cooked through. This is the barbeque pork chops sauce.
Place the pork chops on a warmed platter or individual dinner plates. Spoon some of the barbeque pork chops sauce over each chop.
Good To Know – This is a forgiving barbecued pork chop recipe. The skillet can go into the oven at 350F if you would prefer to finish the cooking in the oven rather than the stove.
Bring the skillet to a boil, then cover the pan and bake the chops for about 30 minutes, or until they are cooked through.
Food For Thought – Make these Mediterranean – replace the ketchup with tomato or marinara sauce, omit the brown sugar and use balsamic vinegar. Now you have a completely different barbecued pork chop recipe!
Instead of the chili powder, use a combination of rosemary, basil and sage, fresh or dried. Keep the chicken broth if you prefer, but a good dry white wine would add the perfect touch.
Yield = 4 Servings
If you enjoy quick and inexpensive Barbecued Pork Chops you should certainly give this recipe a try. Especially if you can find pork chops on sale!