Sweet Barbecued Pork Chops
I often prepare a double recipe of these tangy chops and freeze half to keep on hand. Theyre so easy and taste so fresh, family and friends never guess my quick entree was frozen
I often prepare a double recipe of these tangy chops and freeze half to keep on hand. Theyre so easy and taste so fresh, family and friends never guess my quick entree was frozen
- Carbohydrate 35.144524775 g
- Cholesterol 75.84 mg
- Fat 17.256374535 g
- Fiber 0.28593705249127 g
- Protein 34.27459114 g
- Saturated Fat 3.4946049355 g
- Serving Size 1 1 Serving (246g)
- Sodium 680.978329 mg
- Sugar 34.8585877225087 g
- Trans Fat 2.187947359 g
- Calories 424 calories
Step-by-step
- In a large skillet, brown pork chops in oil in batches on both sides. Combine the remaining ingredients; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until meat is tender.
- Serve desired amount. Cool remaining chops; transfer to a freezer container. May be frozen for up to 3 months.
- To use frozen pork chops: Thaw in the refrigerator overnight. Place in a skillet; bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until heated through.
Brown the pork chops in batches over medium-high heat to develop a caramelized exterior without crowding the skillet, which lowers pan temperature and causes gray steaming instead of searing. Canola oil provides a high smoke point necessary for this initial browning phase without imparting unwanted flavors to the meat. Pat each chop completely dry with paper towels prior to adding them to the hot oil to minimize splattering and encourage rapid protein browning.
Simmering the chops covered for 12 to 14 minutes in the surrounding liquid ensures the thick 8-ounce cuts reach internal tenderness while absorbing the sugars from the honey, brown sugar, and ketchup mixture. Monitor the heat carefully once the sauce comes to a boil; lowering the setting immediately prevents the thick sugars from scorching at the bottom of the pan. The resulting glaze reduces down to a clingy coating that relies on French dressing and barbecue sauce to balance sweetness with acidity.
Transforming leftovers into future meals requires cooling the cooked chops completely before transferring them to an airtight freezer container, where they will maintain quality for up to 3 months. Thaw frozen portions safely by moving them to the refrigerator overnight rather than leaving them at room temperature, which prevents bacterial growth during the transition. Reheating requires simmering the thawed chops in a covered skillet for 6 to 8 minutes until heated completely through to the center.
Substituting homemade condiments for bottled components alters the moisture balance and sugar concentration, requiring minor adjustments to the simmering times. Bottled French dressing contains emulsifiers and stabilizers that help bind the sauce during braising, whereas oil-and-vinegar emulsions made from scratch may separate under direct heat. Fresh sweet onions add crunch and water content when first combined, but break down entirely into the velvety sauce over the course of the braising window.
