These barbecue pork chops are easy, tangy and sweet. A high-flavor and low-effort addition to your weeknight lineup.
![Barbecue Pork Chops](https://www.tasteofhome.com/wp-content/uploads/2018/01/Sweet-Barbecued-Pork-Chops_exps36801_TH132767B05_02_6bC_RMS-4.jpg)
Barbecue Pork Chops
![Barbecue Pork Chops](https://www.tasteofhome.com/wp-content/uploads/2018/01/Sweet-Barbecued-Pork-Chops_exps36801_TH132767B05_02_6bC_RMS-4.jpg)
It’s the end of a long day and you deserve a good meal. That’s where these barbecued pork chops come in. They’re tender and juicy, slathered in a sweet and tangy sauce and require minimal effort for maximum results.
The kind of result that will have all age groups demanding seconds and will make you feel like you’re being treated to a gourmet meal. They also reheat from frozen successfully, so you can make a double batch as meal prep or to prepare for feeding larger crowds.
Barbecue Pork Chops Ingredients
- Boneless pork loin chops: This type of cut cooks faster and can be easier to prepare. You’ll want to monitor them while cooking to make sure they don’t dry out.
- Brown sugar: Brown sugar helps caramelize the pork and makes the finished product stickier. Due to those caramelization properties and its deeper flavor, make sure to use brown and not white sugar.
- Sweet onion: Sweet onion, obviously, imparts a little bit of sweetness. It will soften as it’s cooked to add some additional texture and flavor.
- Ketchup:Â Part of the sauce that provides acidity and a caramel sweetness when mixed in.
- Barbecue sauce:Â A core component of the sauce. You can use your preferred brand or make your own barbecue sauce.
- French salad dressing:Â The acid in French salad dressing helps cut through and balance the other ingredients’ sweetness.
- Honey: This thickens and sweetens the sauce.
Directions
Step 1: Brown pork chops
Step 2: Add the barbecue sauce
Barbecue Pork Chops Variations
- Swap in chicken:Â This barbecue sauce is also great with chicken instead of pork if you’re craving something different.
- Dress it up: Instead of French salad dressing you can use Catalina salad dressing. They’re similar enough that you can swap them in for each other without drastically changing the meal. Catalina tends to be heavier on the ketchup and therefore more acidic.
- Make time for marinade: Prior to cooking, marinate your pork chops in some of the sauce (you don’t have to worry about whipping up another marinade) for more flavor and tenderness.
- Go veggie: You can roast some of your favorite veggies and then cover them with the sauce if you’d prefer to go meatless.
How to Store Barbecue Pork Chops
Can you freeze barbecue pork chops?
Barbecue Pork Chop Tips
How do you keep pork chops from drying out?
Can you use bone-in pork chops?
Can you grill barbecue pork chops?
Can you make this recipe in an oven?
Sweet Barbecue Pork Chops
Ingredients
- 2 tablespoons canola oil
- 8 boneless pork loin chops (3/4 inch thick and 8 ounces each)
- 1/2 cup packed brown sugar
- 1/2 cup chopped sweet onion
- 1/2 cup each ketchup, barbecue sauce, French salad dressing and honey
Directions
- In a large skillet, heat oil over medium heat. In batches, brown pork chops 2-3 minutes on each side. Return all to pan.
- In a small bowl, mix remaining ingredients; pour over chops. Bring to a boil. Reduce heat; simmer, covered, 4-5 minutes or until a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving.
Nutrition Facts
1 pork chop: 282 calories, 12g fat (3g saturated fat), 14mg cholesterol, 533mg sodium, 41g carbohydrate (37g sugars, 1g fiber), 6g protein.