Barbecued Pork Chops
photo by NoraMarie
- Ready In:
- 2hrs
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 1⁄2 cup water
- 1⁄4 cup vinegar
- 2 tablespoons dry mustard
- 3 tablespoons brown sugar
- 4 tablespoons chili sauce
- 8 pork chops
directions
- Combine ingredients and mix well.
- Pour over seasoned chops in glass baking dish, cover and bake at 400 F degrees for 1-1/2 hours, uncovering last 30 minutes.
- Water may be added to make gravy.
- Delicious with ribs also.
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Reviews
-
I liked this recipe very much. Usually I follow recipes exactly, but after looking at a couple other very similar recipes and reading the reviews on this one, I made a couple of changes. My chops were 3/4 inch thick and there were 5 of them. The recipe plus 1 tablespoon worcestershire and 3 medium cloves garlic minced. I then covered and marinated in fridge for 4 hours. When I cooked them; I did 350 for 45 min covered, then uncovered and flipped chops and baked uncovered 15 min more. I drained all the juices and added roux to make gravy in a saucepan. Kinda sweet and sour tasting gravy but went well with pork. Good recipe. -
I liked this recipe. The cooking time was correct for my 1 1/2" thick pork chops. I'll be cooking this again and will probably try with the thinner pork chops and cut the cooking time. It's a great BBQ taste when the weather is bad and I can't BBQ. -
Why do you have to bake pork chops,this is a B.B.Q recipe. Depending on the size and the amount of time to marinate,they shouldn't be more than 15-20 minutes on the B.B.Q -
Apparently I got the wrong pork chops for this receipe!!! I only cooked for 1 1/2 hrs and they were way to dry...if I had cooked for 2 they would have been hockey pukes!!! The taste was good, but I would diffently watch the time and cooking of the chops. Maybe just an hour, covered. -
We have a small favorite recipies cook book in the kitchen drawer and when a recipe gets eaten for the 6th time it passes muster and goes into this recipe book. I am right now adding this recipe to it. The only change I ever made was substituting Chinese Chile Garlic Sauce for Chili sauce. What a kick! Don't use it if your not into hot n spicy.
see 8 more reviews
Tweaks
-
We have a small favorite recipies cook book in the kitchen drawer and when a recipe gets eaten for the 6th time it passes muster and goes into this recipe book. I am right now adding this recipe to it. The only change I ever made was substituting Chinese Chile Garlic Sauce for Chili sauce. What a kick! Don't use it if your not into hot n spicy.
RECIPE SUBMITTED BY
I'm a writer, a retired accountant, a wife, grandmother, a gardener, a cook, a bird watcher, a sky watcher, a lover of the ocean, a walker, and a life long resident of Victoria, BC on Vancouver Island.
It's a big city now, with all the big city advantages and disadvantages. I miss the small town feel but love the restaurant choices and the people friendly improvements.
My writing is mainly non fiction on historical bits, and I have brief and so far unsuccessful forays into historical fiction. Someday.....
I don't think I'm a great cook but I'm the kind of cook who can walk into the kitchen and find good things in the fridge and pantry and make it into a meal that everyone thinks is pretty darn good. Sometimes I use a recipe and sometimes...not so much.
I have a great collection of cookbooks, and I love reading them and studying the pictures. Sometimes I even cook the recipes, LOL! And that is why I love Zaar, an unending source of recipes and pictures. It's heaven!
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