My husband and I were planning BBQ porkchops on the grill when I discovered I was out of BBQ sauce. I found this recipe, substituting Splenda's brown sugar blend, and I am so glad I did!! My husband and I both liked it better than our usual store bought brand and I will use this as our BBQ sauce from now on. My only change will be to decrease the brown sugar slightly since it was a tad sweeter than I like. Thank you!
This was great! I added about a teaspoon of minced fresh garlic and 1/2 tsp of dried mustard. Simmered for about 15 minutes before pouring over the seared pork chops. Since my chops were not exceptionally thick I covered the baking dish with foil and baked for 1 hour. This was a nice tangy addition to the chops and will be making again this way soon. Thanxs foodtvfan :)
Loved this one for both ease and flavor. I made this with a pair of boneless chops trimmed from a whole pork loin. Gave the inch thick chops a very quick sear in a cast iron skillet (90 seconds), poured the sauce on top and popped it into the oven for 40 minutes basting the chops twice during that time. Did not cook the sauce ahead of time, but truly that was fine as the sauce was thick and rich; and kept the the meat moist and tender. The flavors in this are very simple but welll balanced betweent sweet (from the ketchup) and tangy (from the vinegar), but it would be very easy to adjust with your favorites like additional chili powder, dried mustard, whatever. Think of it as a great blueprint for a great dinner. I will certainly do this again with chicken as well as chops. Thanks!