BBQ Pork Chops with Southwest Vegetables

For the BBQ Pork Chops

  • 2-6 bone-in center cut pork chops, one per person
  • 1/2 onion per person, sliced
  • one bottle of prepared BBQ sauce
  • salt and pepper to taste
  • 1 tablespoon oil

For the Southwest Vegetables

  • approximately four Brussels sprouts per person, halved
  • 1/2 sweet potato per person, cut into chunks
  • 1/2 onion per person, cut into wedges
  • Southwest seasoning
  • olive oil

For the BBQ Pork Chops
Preheat the oven to 350 degrees F.  Heat the oil in a large skillet over medium heat.  Season the pork chops with salt and pepper.  When the pan is hot, add the pork chops and cook until browned on one side.  Add the sliced onions to the pan.  Season the onions with salt and pepper.  Turn the pork chops and season with salt and pepper.  Cook the onions until softened.  When browned on both sides, remove the pork chops from the pan.

Prepare your baking pan for the pork chops with a thin layer of BBQ sauce, evenly distributed on the bottom of the pan.  Place the browned pork chops on the BBQ sauce.  Spoon additional BBQ sauce on top of the pork chops.  Top each of the pork chops with the softened onion. Drizzle with additional BBQ sauce.

Cover the baking dish tightly with aluminum foil.  You want to contain the steam while the pork chops cook, making them juicy and tender.  Bake the pork chops for one hour.

For the Southwest Vegetables
Southwest seasoning is essential to this side dish.  I always have this seasoning on hand.  It is essential in my kitchen, so I suggest you make it ahead of time.

Prepare the vegetables and place them on the aluminum foil-lined baking sheet.  Make sure your baking sheet is large enough to spread out the vegetables.  Sprinkle olive oil over the vegetables and toss with your hands, making sure all the vegetables are covered with the oil. Next, sprinkle the Southwest seasoning over the vegetables and toss once again, using your hands. You want the vegetables to be well-covered with the Southwest seasoning mix.

Place the vegetables into the oven with the pork chops, thirty minutes before the pork chops will be finished baking.   The pork chops and the vegetables will be ready to serve at the same time.