Barbequed Pork Chops
📜 Collection: LoraineCollection | ✍️ Attribution: Hellen | 📂 Category: Entrees Savory baked pork chops topped with zesty onion and lemon slices, then simmered in a tangy homemade barbecue sauce until tender and caramelized. A comforting vintage classic featuring bold Worcestershire and chili powder flavors.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hr 30 mins | None | 10 Servings |
🔪 Key Equipment
- Baking pan
- Measuring cups
- Measuring spoons
- Mixing bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 10 | Pork Chops | Whole |
| 1 | Lemon | Sliced |
| 1 large | Onion | Sliced |
| 1 cup | Catsup | None |
| 1 cup | Water | None |
| 3 T. | Worcestershire Sauce | None |
| 1 t. | Chili Powder | None |
| 1 t. | Salt | None |
| 2 dashes | Tabasco | None |
Instructions
Step 1: Initial Roast
- Place 10 pork chops in a baking pan.
- Put a slice of 1 large onion and 1 lemon on each chop.
- Roast for 30 minutes at 450°F until lightly browned.
Step 2: Sauce and Braise
- In a mixing bowl, combine 1 cup catsup, 1 cup water, 3 T. Worcestershire Sauce, 1 t. chili powder, 1 t. salt, and 2 dashes Tabasco.
- Pour the sauce mixture over the chops.
- Reduce heat to 350°F.
- Bake for 1 hour more, basting occasionally, until the pork is tender and the sauce is thick and fragrant.
💡 Make-Ahead & Storage: Store leftover pork chops in an airtight container in the refrigerator for up to 3 days.
Original Recipe Scan
