Baked Barbecued Pork Chops
Succulent pork chops glazed in a sweet‑savory barbecue sauce, bursting with tangy ketchup, Worcestershire, and a hint of citrus—perfect for a relaxed family dinner or weekend gathering.
Ingredients
Instructions
- Place meat in a baking dish and set aside.
- Melt butter in a skillet, add chopped onion, and cook until the onion is lightly browned.
- Add remaining ingredients—catsup, water, lemon juice, Worcestershire sauce, brown sugar, dry mustard, and celery—to the skillet and bring the mixture to a boil.
- Pour the sauce over the meat in the baking dish.
- Bake at 350°F (175°C) for 2 hours.
Tips & Substitutions
For a richer flavor, marinate the pork chops in the sauce for a few hours before baking. If you're out of Worcestershire sauce, soy sauce can be a good substitute, though it will alter the flavor slightly. For a spicier kick, consider adding a dash of hot sauce or smoked paprika to the sauce. This recipe is perfect for a family dinner or casual gathering.
Serving Suggestions
Serve the baked barbecued pork chops with a side of coleslaw or cornbread for a classic American meal. They pair beautifully with Grandma'S Red Cabbage for a refreshing contrast. For a heartier option, consider serving them alongside Cowboy Stew(Good). A chilled beer or sweet tea would complement this dish nicely.
Storage & Reheating
Store leftover baked pork chops in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish covered with foil and warm in a 350°F (175°C) oven for about 15-20 minutes until heated through. You can also microwave them, but be careful not to overcook, as this can dry them out.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Barbecued Pork Chops contains roughly 220 calories, with 5g protein, 36g carbohydrates, and 8g fat. Note that it is relatively high in sodium, at 890mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can substitute pork chops with lean spareribs or even chicken thighs. Adjust the cooking time accordingly, as chicken may require less time to cook through. Just ensure the internal temperature reaches a safe level, which is 165°F (75°C) for chicken.
What can I do if I don't have catsup?
If you don't have catsup, you can make a substitute using tomato paste mixed with a bit of vinegar and sugar. Use about 2 tablespoons of tomato paste with 1 tablespoon of vinegar and 1 tablespoon of sugar to mimic the sweetness and acidity of catsup.
How can I enhance the flavor of the sauce?
You can enhance the flavor of the sauce by adding minced garlic or smoked paprika for depth. Fresh herbs like thyme or rosemary can also elevate the dish. If you prefer a tangier sauce, consider increasing the lemon juice or adding a splash of apple cider vinegar.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).