Ingredients for Tangy Barbecued Pork Chops
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How to Make Tangy Barbecued Pork Chops
- In a small saucepan, combine 1 cup apple cider vinegar, 1/2 cup brown sugar, 1/4 cup Dijon mustard, 2 tablespoons honey, 1 tablespoon Worcestershire sauce, 1 tablespoon soy sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon black pepper.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
- Stir in 1/2 cup ketchup, 1 tablespoon Worcestershire sauce, and 1/2 teaspoon liquid smoke.
- Simmer for another 5 minutes, allowing the sauce to thicken slightly.
- Remove from heat and discard the lemon (if used - this is not listed in original ingredients, so it's omitted).
- While the sauce simmers, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Season 4 pork chops (about 1 inch thick) with salt and pepper.
- Brown the pork chops in batches for 2-3 minutes per side, until golden brown.
- Transfer the browned pork chops to a 13x9 inch baking dish coated with cooking spray.
- Pour the barbecue sauce evenly over the pork chops.
- Cover the baking dish and bake at 350°F (175°C) for 30 minutes, or until a meat thermometer inserted into the thickest part of a chop registers 160°F (71°C).
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
40g
Fat
10g
Carbs
4g
