Barbecued Pork Chops

This recipe was really good. It is easy to make but has a long cooking time, so you need to plan ahead. (also, I forgot to take a picture, so these are left overs. It looked even yummier the first time, but they warmed up well.)Barbecued Pork Chops

• 2 tablespoons healthy oil (canola, olive, corn oil...)
• 6 loin pork chops, trimmed of excess fat (mine were about 3/4 inch thick)
• 1 med. onion, chopped
• 3 cloves garlic, minced
• 1 can (6 ounces) no-salt-added tomato paste (I think mine had salt in it)
• 1/2 cup cider vinegar
• 1/4 cup plus 2 tablespoons firmly packed brown sugar
• 1/4 cup water
• 3 tablespoons Worcestershire sauce
• 1 teaspoon dry mustard (which I didn't have so I squirted some plain yellow mustard in it)
• 1 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

Heat oven to 350. Put the oil in a large skillet over medium-high heat and when it is hot add the pork chops. Cook until the chops are lightly browned on both sides. Remove them from the skillet and place them in a 11x7 baking dish in a single layer.

Add onion and garlic to the skillet. Cook over med. heat until soft. Stir in the remaining ingredients and simmer for 5 minutes.

Pour sauce over the pork chops turning to coat. Cover with foil and bake at 350 for 45 to 60 minutes or until chops are tender.

This recipe took about 25 minutes of prep time. That included peeling the potatoes. To save time you can just wash the potatoes before cooking them. The peel is a good source of fiber. I prepared and put the potatoes on to cook about 15 minutes after putting the pork chops in the oven. Here is the nutrition information for just the pork chops.

200 calories, 10g fat, 70mg cholesterol, 90mg sodium