Pork Chops with Barbecue Sauce

With no added salt, the sweet and tangy barbecue sauce is a low-sodium alternative to purchased sauces.

Pork Chops with Barbecue Sauce
10 mins
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    • 1 8 ounce can tomato sauce
    • 1/2 cup finley chopped onion
    • 1/2 cup finely chopped green pepper
    • 2 cloves garlic, minced
    • 2 tablespoons vinegar
    • 2 tablespoons molasses
    • 1 tablespoon Worcestershire sauce
    • 1/4 teaspoon pepper
    • few dashes of bottled hot pepper sauce
    Pork Chops:
    • 6 pork loin chops, cut 1/2 inch thick (2 pounds total)
    For sauce, in a small saucepan combine tomato sauce, onion, green pepper, garlic, vinegar, molasses, Worcestershire sauce, pepper, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Uncover and simmer about 10 minutes more or until of desired consistency.
    Reserve 1/2 cup of the sauce for pork chops. Cover and refrigerate remaining sauce for another use.
    Pork Chops:
    Meanwhile, trim separable fat from pork chops. Place meat on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 5 minutes. Turn and broil 5 minutes more or until nearly done. Turn chops and spoon reserved sauce over chops. Broil 3 to 5 minutes more or until juices run clear. Makes 6 servings.

    Make Ahead Tip

    • Prepare sauce. Cover and chill up to 3 days. Or divide into 1/2-cup portions and transfer to small freezer containers. Seal, label, and freeze up to 1 month. Thaw and reheat before serving.

    nutrition information

    Per Serving: cal. (kcal) 146, Fat, total (g) 6, chol. (mg) 55, carb. (g) 4, pro. (g) 18, sodium (mg) 148, Percent Daily Values are based on a 2,000 calorie diet
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