Foodgasm Recipes

This grilled BBQ Pork Chop Recipe will work on gas or charcoal  grills.My personal preference is charcoal. Either way this recipe makes tender and tasty BBQ pork chops your whole family will love.

Honey Mustard BBQ Pork Chops

Ingredients

1/3 cup honey
3 tablespoons orange juice
1 tablespoon apple cider vinegar
1 teaspoon white wine
1 teaspoon Worcestershire sauce
2 teaspoons onion powder, or to taste
1/4 teaspoon dried tarragon
3 tablespoons Dijon mustard
8 thin cut pork chops

Directions

Place the honey, orange juice, vinegar, wine, Worcestershire sauce, onion powder, tarragon, and mustard in a large resealable plastic bag.

Slash the fatty edge of each chop in about three places without cutting into the meat to prevent the pork chops from curling during cooking. Place the pork chops in the plastic bag, and marinate in the refrigerator for at least 2 hours. Overnight is better as they will absorb more flavor.

Preheat your grill for high heat.

Lightly oil the grill grate. Place the chops on the grill and discard marinade.

Cook the pork chops for 6 to 8 minutes, turning once, or to desired doneness.

Watch your pork chops carefully while grilling. Because of the honey they can burn on the edges pretty quickly. A small price to pay for this delicious grilled BBQ Pork Chop Recipe.

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Barbeque Pork Chops that are simply cooked in a tangy barbecue sauce somehow always seem to make everyone happy. These barbequed pork chops are in that category but they have a special twist.

This barbecue pork chop recipe has fresh squeezed lemon juice bathing the pork chops as they simmer in barbecue sauce.

About the only thing to be careful of is to not overcook your barbecued pork chops. A Teflon pan is best for this preparation.

You choose your favorite sauce, season the chops and then dredge them in the sauce. Now that’s a quick and easy barbequed pork chops recipe.

The chops form a light crust as they saute in the hot pan, and the addition of the lemon juice gives them just the right sharpness to keep all the flavors in focus.

A great barbequed pork chops recipe for when you need something quick and easy that the whole family will enjoy.

Barbeque Pork Chops – Quick and Easy Barbequed Pork Chops Recipe

Ingredients

4 pork chops, about 1 inch thick
1 cup barbecue sauce – your favorite
Juice of 2 lemons
Kosher salt and ground black pepper

Instructions

Coat each pork chop with the barbecue sauce. Put them in a single layer in a large Teflon skillet. Put the skillet over the burner and bring it up to a medium-low heat.

When the bottom of the chops begins to brown, turn them over and continue cooking, turning again until each side of the chops has a crust. Pour some of the lemon juice over each side of the chops and let them absorb it.

Serve on a warmed platter with extra barbeque sauce on the side.

Food For Thought – These pork chops are also excellent broiled.

Heat the broiler to low heat and move the broiler pan as far from the heat source as possible. Just brush the barbeque sauce over the seasoned chops, rather than heavily coating them with it.

Be sure to line the broiler pan with foil to make turning them easier. Squeeze with the fresh lemon juice on both sides before serving.

Good To Know – The pork chops will stay moist if cooked over a low flame with this recipe.

A high heat would most likely burn the barbeque sauce before the meat could properly cook.

If you don’t want to pay much attention to them, add 1/4 cup of water with 2 or 3 tablespoons of lemon juice to the skillet, cover it and simmer over a low flame.

The liquid will keep the pork moist, and the excess can be boiled off when the chops are almost done.

Remove the cover and increase the heat until the liquids are reduced. Serve and enjoy.

There you have it! Quick and easy barbecue pork chops with a lemon twist that is family pleasing for a weeknight meal.

Give this Barbeque Pork chops recipe a try.

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This slow cooker barbecue spare ribs recipe has a secret. The ribs are pre-cooked in the oven before they go in the slow cooker. You can then drain off fat, which would make soupy sauce.

With this recipe you can have delicious and tender barbecued spare ribs without a grill or a smoker.

Click the NEXT arrow for the full recipe.

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A barbecue pork tenderloin recipe seasoned with garlic, rosemary and thyme! Fire up your barbecue, invite some guests and expect some pats on the back when they taste this pork tenderloin.

Grilled pork tenderloin with garlic, thyme and rosemary

Ingredients

3 pounds pork tenderloin
1/4 cup olive oil
3 cloves garlic, chopped
1/2 teaspoon chopped fresh thyme
1/2 tablespoon chopped fresh rosemary
1 tablespoon salt
2 tablespoons ground black pepper

Directions

Cut a horizontal slit in the pork tenderloin leaving the halves attached. Rub the tenderloin with olive oil.

Insert the garlic into the slit and on onto the fatty part of pork. Press the thyme and rosemary into the slit. Sprinkle the pork tenderloin with salt and pepper.

You can begin cooking your tenderloin at this time but for even better flavor wrap it up and let it marinate in your refrigerator for about 2 hours.

Preheat an outdoor grill for medium-high heat.

Lightly oil the grill grate. Place the pork tenderloin on the grill. Cook the tenderloin, turning every 15 minutes, to a minimum internal temperature of 160 degrees F.

The cooking time will vary depending on the size of your tenderloin. Keep and eye on it and a thermometer in it! Remove it from the fire when the thermometer reaches 150 degrees F. Residual cooking will reach the 160 degree mark.

Let the tenderloin sit for at least 10 minutes before you slice and serve it.

When your guests are finished with all the pats on the back and ask for the recipe just tell them it’s an old family secret and you don’t give out your barbecue pork tenderloin recipe.

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This barbecued ribs recipe is simple and simply delicious. The sauce is great but you can cut even more prep time by using a “store bought” barbecue sauce.

This ribs recipe is sure to become a favorite.

Simply Delicious Barbecued Ribs

Ingredients

3 pounds pork spareribs
2 tablespoons cooking oil
1 medium onion, chopped
1 cup ketchup
1 cup hot water
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1/2 teaspoon salt
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper

Directions

Preheat your oven to 450 degrees F.

Place the pork spare ribs on a jelly roll pan. Cover the pan tightly with aluminum foil and bake at 450 degrees F for 45 minutes or until tender. Drain off the fat.

In a saucepan combine all the remaining ingredients and bring to a boil.

Pour the barbecue sauce over the spare ribs.

Reduce the heat to 350 degrees F. and bake, uncovered, for 1 hour, basting with the sauce frequently.

If you’ve never cooked ribs before this is the recipe to start with. It’s really easy, super delicious and everybody will love it.

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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!

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This Baked Stuffed Pork Chop will be a surprise to friends and family. It’s pork chops stuffed with baby spinach and smoked Gouda cheese.

Gouda is the popular Dutch cheese that comes wrapped in bright red plastic.

The smoked variety is a full flavored cheese that will go well with many other dishes, so don’t worry about having some left over.

These pork chops are coated in a mixture of horseradish and mustard, and then crusted with panko breadcrumbs and oven-baked.

Panko are Japanese style crumbs made from dried white bread. They are lighter than regular breadcrumbs and get crispier, but you can certainly use day-old breadcrumbs for this recipe.

Gouda and Spinach Baked Stuffed Pork Chops

Ingredients

4 thick cut pork chops, about 6 ounces each
8 thin slices of smoked Gouda cheese
1/2 pound fresh baby spinach, cleaned
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons prepared horseradish
1 cup panko breadcrumbs
Kosher salt and ground black pepper
Seasoning salt, such as Lowery’s
Cooking spray

Directions

Preheat the oven to 400F. Coat a 9 x 13 baking dish with the cooking spray.

Lay the pork chops on a cutting board and with the tip of a sharp knife, cut a pocket into each one. Make the opening for the pocket in the edge of the chop that is parallel to the bone running the length of the chop.

Stuff each pocket with 2 slices of the smoked Gouda and some of the baby spinach. Mix together the Dijon mustard and horseradish, and then spread a little of the mixture over both sides of each pork chop.

Dip the coated pork chops into the panko breadcrumbs and sprinkle them with some of the seasoning salt.

Layer the pork chops in the prepared baking dish and bake for 45 minutes, until they are browned and crispy. Serve hot.

Serves 4

Good To Know – You can use any firm cheese for the stuffing, such as Edam or gruyere. Cheeses such as cheddar or Swiss would melt too much and get runny.

On Your Own – You might want to spice up the pork chops a little with Cajun or blackening spices. Zatarains makes a Creole seasoning that goes really well on the pork chops.

On the other hand, if you’re not too fond of spiciness, you can eliminate the horseradish from the coating mixture and substitute mayonnaise.

Either way you’re going to fall in love with these Baked Stuffed Pork Chops.

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This baked pork tenderloin recipe could become your family’s favorite of all pork recipes. The pork tenderloin is baked to perfection with a complement of a jazzy applesauce.

Family Favorite Pork Tenderloin Recipe

Ingredients

1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 (1 pound) pork tenderloins
2 tablespoons butter or margarine
1 cup chopped onion
1 garlic clove, minced
2 cups unsweetened applesauce
1/4 cup packed brown sugar
1/4 cup soy sauce
1/4 cup apple juice
1/2 teaspoon ground ginger

Directions

Preheat your oven to 350 degrees F.

In a shallow bowl combine the flour, salt if desired and the pepper.

Cut each pork tenderloin into six pieces and flatten to about 1-in. thickness.

Melt the butter in a large skillet. Dip the pork tenderloin into the flour mixture. Shake off any excess flour and add the tenderloin to the skillet and brown on both sides.

After browning place the tenderloin in an ungreased 11-in. x 7-in. x 2-in. baking pan.

In the same skillet you browned the tenderloin in saute the onion and garlic until tender. Add the remaining ingredients and bring the mixture to a boil.

Pour the mixture over the pork tenderloin. Cover the baking pan and bake at 350 degrees F for 1 hour or until the juices run clear and a meat thermometer reads 160 degrees F.

I like to serve this tenderloin with roasted potato wedges and brussels sprouts. It’s one of my favorite dishes. In my opinion you just can’t find another tenderloin recipe that will beat this baked pork tenderloin recipe.

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This baked pork chop recipe is really easy. It’s based on common pantry ingredients. The second is a baked pork chop recipe with apple and cranberry stuffing and an apple glaze.

Oven Baked Pork Chop Recipe

Ingredients

6 pork loin chops
1 teaspoons garlic powder
1 teaspoon Lawry’s seasoning salt
2 eggs, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned breadcrumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine

Directions

Preheat your oven to 350 degrees F.

Rinse the pork chops, pat dry and season with the garlic powder and the lawrys seasoning salt to taste.

Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with the Italian-style breadcrumbs.

Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side or until the breading appears well browned. Transfer the chops to a 9×13 inch baking dish and cover with foil.

Bake in the preheated oven for 1 hour. While the pork chops baking combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour cover them with the soup mixture. Replace the foil and bake for another 30 minutes.

This baked pork chop recipe does not yield crunchy pork chops. The breading and frying is for color and flavor.

Here’s another baked chop recipe that has a delicious apple and cranberry stuffing and a glaze consisting of an apple reduction.

Baked Stuffed Pork Chop Recipe

Ingredients

2 tablespoons butter
1/8 yellow onion, minced
1 Granny Smith apple – peeled, cored and diced
2 stalks celery ribs, finely chopped
1/4 cup dried cranberries
1 teaspoon kosher salt
5 (1 inch thick) boneless pork chops
1 cup apple juice
1 tablespoon cornstarch
2 tablespoons brown sugar
1 teaspoon freshly ground black pepper

Directions

Preheat oven to 350 degrees F.

In a Dutch oven melt 1 tablespoon butter over medium heat. Cook the onion in the butter until the onions are very soft and begin to brown. Remove from the heat. Stir in the apple, celery, and dried cranberries. Season the mixture with salt.

Lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with apple-cranberry mixture.

Melt the remaining butter in the Dutch oven over medium heat. Pan-fry the chops in butter for two minutes on each side. Cover, and bake in preheated oven for 45 minutes.

Transfer the chops from pan to a plate and cover with foil. Place the Dutch oven back on the stovetop over medium heat.

In a small bowl or measuring cup, stir together the apple juice, cornstarch, and brown sugar; pour into the Dutch oven. Reduce the liquid volume by half, stirring frequently. Season to taste with black pepper.

Serve the apple glaze over the pork chops.

You’ll have a family pleasing meal whether you choose the baked stuffed pork chop recipe or the baked pork chop recipe.

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