These easy oven barbecued pork chops include a flavorful homemade sauce. Cayenne pepper adds some heat to the sauce, but feel free to omit it or alter the amount.
For a more "spirited" sauce, feel free to replace 2 to 3 tablespoons of the water with bourbon or Jack Daniel's Tennessee Whiskey.
- 1 cup ketchup
- 1/2 cup brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1/2 cup water
- 2 tablespoons apple cider vinegar
- 2 tablespoons soy sauce
- 1/8 teaspoon ground cayenne pepper
- Optional: liquid smoke
- 6 to 8 thick center-cut loin chops
- In a medium saucepan, combine the ketchup, brown sugar, Worcestershire sauce, dry mustard, water, vinegar, soy sauce, and cayenne pepper. Add liquid smoke, to taste, if desired. Stir to blend and place the pan over medium heat. Bring to a simmer, reduce the heat to low, and simmer for about 15 minutes, or until reduced and thickened. Stir occasionally. Set the sauce aside to cool.
- Pat the chops with paper towels to dry. Place them in a large container or food storage bag. Pour the cooled sauce over the pork chops. cover the container or seal the bag and refrigerate for 2 to 3 hours.
- Preheat the oven to 350 F.
- Arrange the chops in a shallow, lightly oiled baking dish.
- Pour the sauce into a saucepan and bring it to a full boil; pour it over the chops in the baking dish.
- Bake the pork chops, uncovered, in the preheated oven for about 1 hours, or until chops are tender. Baste them occasionally with the pan sauce.
|Nutritional Guidelines (per serving)|
|Total Fat||3 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||0 g|