Bigger and Better Saucy Pork Chops
Recipe from
Midwest Living
Slow-cooked to perfection and topped with a sweet-tangy red sauce, this pork dish makes an impressive dinner entree.
Ingredients
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6 2-inch thickcenter-cut pork loin chopssee savings
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1/3 cuppacked brown sugarsee savings
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1/4 cuphot watersee savings
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1/2 cupbottled chili saucesee savings
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1/3 cupcatsupsee savings
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1 teaspoondry mustardsee savings
Directions
1.
Place a rack in a roasting pan. Trim fat from pork chops. Arrange meat in a single layer on the rack. Pour some hot water into bottom of pan up to the level of the rack. Cover pan with foil. Bake in a 350 degree F oven for 2 hours or until pork is fork-tender*.
2.
For the red sauce: In a bowl, dissolve the brown sugar in the 1/4 cup hot water. Stir in the chili sauce, catsup, and dry mustard.
3.
Brush the sauce generously all over pork chops. Place the chops on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 10 to 12 minutes or until the sauce begins to glaze chops, turning once. Heat any remaining sauce and pass with the chops. Makes 6 servings.
Note
You also can roast the chops, uncovered, on a rack in a roasting pan in a 375 degree F oven for 45 to 50 minutes or until a meat thermometer inserted into chops registers 160 degree F.
Nutrition information
Per serving: Calories 304, Total Fat 12 g, Cholesterol 83 mg, Sodium 516 mg, Carbohydrate 21 g, Fiber 0 g.
Percent Daily Values are based on a 2,000 calorie diet
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