Pammy's "1/3" Saucy Pork Chops

Submitted by Packer Backer Pammy

"This is kind of a "sweet and tangy" sauce. My hubby really likes these. He gives them 5 stars. I divide the leftover sauce from the pan into equal servings to use for dipping the bites of chops in. I marinate the chops for 24 hours before baking. Listed as "cooking time". Recipe #109631 is for the basic sauce. It is also listed below. I only make 3 chops so I use 3/4 cup of the basic sauce and 2 boullion cubes. (I save the other 3/4 cup sauce for either this or one of the other recipes I hope to get posted.) For 6 chops use the full 1 1/2 cups of the basic sauce and 4 boullion cubes. I"

 

• Ready In: 25hrs 15mins
• Ingredients: 9
• Serves: 3

ingredients

• 3-6 boneless pork chops (about 1/4 inch thick)
• 2-4 chicken bouillon cubes
• 59.14-118.29 ml water

• Basic Sauce Recipe

• 78.78 ml bottled barbecue sauce (Kraft, Bullseye...)
• 78.78 ml ketchup
• 78.78 ml Worcestershire sauce
• 78.78 ml honey
• 78.78 ml brown sugar
• 4.92 ml garlic powder

directions

1. I put barbecue sauce, ketchup, worcestershire sauce, honey, brown sugar and garlic powder in my mini chopper and"chop" until mixed well.
2. I use a greased 8x11 glass casserole for 3 chops.
3. (If making 6 chops a 9x13 might work).
4. Pour 3/4 cup of sauce over the 3 chops.
5. (All the sauce over 6 chops).
6. Cover and refridgerate for 24 hours.
7. I turn the chops after 12 hours and make sure the are coated well.
8. After the 24 hours, put the water in bowl and microwave until boiling.
9. (1/4 cup for 3 chops, 1/2 cup for 6 chops).
10. Add the boullion cubes, stir until dissolved.
11. (2 boullion for 3 chops, 4 boullion for 6 chops).
12. Remove pork chops from pan, add the boullion to the sauce, stir very well.
13. Put the pork chops back it the pan.
14. Bake in a preheated 350 degree oven for 1 hour to 1 hour 15 minutes or until done to your liking.