Baked Barbecue Pork Chops
This is a recipe that my mom used to prepare when I was growing up. Our whole family loved it. Now I enjoy preparing this same dish for my husband and our four children. They seem to enjoy it as much as I did when I was a kid.
This is a recipe that my mom used to prepare when I was growing up. Our whole family loved it. Now I enjoy preparing this same dish for my husband and our four children. They seem to enjoy it as much as I did when I was a kid.
- Carbohydrate 4.43714720726617 g
- Cholesterol 137.31 mg
- Fat 20.4592861695809 g
- Fiber 0.255496062289307 g
- Protein 41.5553513827031 g
- Saturated Fat 6.1845152182894 g
- Serving Size 1 1 Serving (244g)
- Sodium 277.897943114363 mg
- Sugar 4.18165114497686 g
- Trans Fat 2.72221641790938 g
- Calories 378 calories
Step-by-step
- Sprinkle pork chops with 1/4 teaspoon salt and pepper. In a large nonstick skillet coated with cooking spray, cook chops in oil for 3-4 minutes on each side or until browned.
- Transfer to an 8-in. square baking dish coated with cooking spray. In a small saucepan, combine the water, ketchup, vinegar, celery seed, nutmeg, bay leaf and remaining salt; bring to a boil. Pour over pork.
- Cover and bake at 350° for 15-20 minutes or until a meat thermometer reads 160°. Discard bay leaf.
Browning meat for three to four minutes per side requires a hot, dry surface to promote proper protein caramelization via the Maillard reaction. Searing boneless pork chops of three-quarter-inch thickness locks in natural juices before the meat finishes cooking in the oven. Canola oil provides a high smoke point necessary for this initial stovetop phase without imparting unwanted flavors. Seasoning the meat with salt and pepper beforehand draws out surface moisture briefly, allowing for superior crust formation in a nonstick skillet. Removing the bay leaf prior to serving prevents bitterness from overpowering the balanced acidity of the cider vinegar and ketchup sauce.
Adapting rich, traditional pork dishes for varied dietary needs often means rethinking fat sources and thickeners without sacrificing mouthfeel. Using leaner cuts like four-ounce boneless chops keeps saturated fat content manageable while delivering ample protein. Fresh aromatics and spices such as celery seed and ground nutmeg offer distinct flavor profiles that canned or pre-packaged condiments cannot fully replicate. Fresh whole spices release volatile oils upon heating, whereas stale pre-ground alternatives taste flat and medicinal. Simmering the sauce ingredients together until boiling melds the sharp vinegar and sweet ketchup into a cohesive glaze that coats the meat evenly during the baking stage.
Transferring the seared chops to an eight-inch square baking dish ensures they remain tightly arranged so the sauce concentrates around them rather than spreading too thin. Covering the dish traps steam, which maintains internal moisture while the oven operates at 350 degrees Fahrenheit. Monitoring internal temperature with an instant-read thermometer ensures the meat reaches precisely 160 degrees without overcooking. Pork protein tightens rapidly past this threshold, expelling internal moisture and resulting in a dry, fibrous texture. Resting meat for a brief period post-bake allows muscle fibers to relax and reabsorb juices efficiently.
