Barbequed Pork Chops

When I was a kid, pork chops frequently appeared on our dinner table, courtesy of my dad, the butcher. I particularly remember this BBQ version and another where the chops were baked with sliced potatoes in a creamy mushroom sauce. I liked both variations. However, sometimes a person grows up and has children who don’t like pork chops, and suddenly, it’s been a long time since pork chops have been invited to dine. 

 Let’s say, hypothetically speaking, that this child no longer lives in the house. Then a person would be free to eat pork chops whenever they want. If that happens, you, or that person, might want to try this recipe. That's what I did one evening, and the experience was a walk down memory lane.  

How to Make Barbequed Pork Chops

The sauce started with water, ketchup, and vinegar. I measured those ingredients and then added the long list of herbs and spices.  

While I was at it, I began to wonder if my memory was faulty. Had I really liked this dish? Because some of the spices didn't seem like they would go well together. Dried mustard and cloves, for example. My other concern was the amount of vinegar. It seemed like a lot, and I wondered if the sauce would be more sour than I remembered. However, I went ahead and added the final ingredient of the sauce--the flour. 

I stirred it all together with my mini whip until the flour had dissolved into the mix.  

Next, I browned the chops on both sides. 

I then poured the sauce over the top, covered the dish, and stuck it into the oven to bake for two hours. Easy peasy. 

During the next two hours, the smell that emanated from the oven made us feel like we'd walked into a BBQ joint in the south. When the chops came out, the sauce was thick and bubbly. 

And the chops? They were tender enough to cut with a fork. 

The Verdict

I drizzled a little sauce on my baked potato, and both the chops and the potato were as good as I remembered. My mother agreed, but my husband had never had this recipe before. Where had it been all his life? 

Give this tasty dish a try--unless you have pork chop haters at home. If so, wait a while and things might change. One word of advice--I like tangy stuff, but if you are a fan of a sweeter BBQ sauce, feel free to add more brown sugar. Finally, I'm not sure if anyone spells barbequed this way anymore, but I'm leaving it as is because Grandma did.

To download and print out this recipe, click on the link below the card.