Ingredients for Barbecued Pork Chops Supper
- Red Potatoes
- 1 lb carrots, peeled and chopped into 1-inch pieces
- 4 (1-inch thick) bone-in pork chops, trimmed
- Salt to taste
- 1 cup BBQ sauce
- 2 tablespoons Worcestershire sauce
- 1/2 cup cola
- Pepper to taste
- 1/2 cup ketchup
How to Make Barbecued Pork Chops Supper
- Peel and chop 1.5 lbs Yukon Gold potatoes into 1-inch cubes. Peel and chop 1 lb carrots into 1-inch pieces.
- Place potatoes and carrots in a 5-quart slow cooker.
- Place 4 (1-inch thick) bone-in pork chops on top of the vegetables.
- Season pork chops generously with salt and pepper.
- In a medium bowl, whisk together 1 cup BBQ sauce, 1/2 cup ketchup, 1/2 cup cola, and 2 tablespoons Worcestershire sauce.
- Pour the BBQ sauce mixture evenly over the pork chops.
- Cover the slow cooker and cook on low for 8-9 hours, or until the pork chops are tender and the vegetables are cooked through. Internal temperature of pork chops should reach 145°F (63°C).
- Serve immediately and enjoy!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
69g
Fat
26g
Carbs
14g
