Barbecued Pork Chops

  • Prep Time: 0 mins
  • Total Time: 2 hrs
  • Servings: 8
  • Ingredients

  • 1/2 cupwater
  • 1/4 cupvinegar
  • 2tablespoonsdry mustard
  • 3tablespoonsbrown sugar
  • 4tablespoonschili sauce
  • 8pork chops
  • Directions

  • Combine ingredients and mix well.
  • Pour over seasoned chops in glass baking dish, cover and bake at 400 F degrees for 1-1/2 hours, uncovering last 30 minutes.
  • Water may be added to make gravy.
  • Delicious with ribs also.
  • Reviews

  • “I liked this recipe very much.Usually I follow recipes exactly, but after looking at a couple other very similar recipes and reading the reviews on this one, I made a couple of changes. My chops were 3/4 inch thick and there were 5 of them. The recipe plus 1 tablespoon worcestershire and 3 medium cloves garlic minced. I then covered and marinated in fridge for 4 hours. When I cooked them; I did 350 for 45 min covered, then uncovered and flipped chops and baked uncovered 15 min more. I drained all the juices and added roux to make gravy in a saucepan. Kinda sweet and sour tasting gravy but went well with pork. Good recipe.”

  • “I liked this recipe. The cooking time was correct for my 1 1/2″ thick pork chops.I’ll be cooking this again and will probably try with the thinner pork chops and cut the cooking time.It’s a great BBQ taste when the weather is bad and I can’t BBQ.”

  • “Why do you have to bake pork chops,this is a B.B.Q recipe. Depending on the size and the amount of time to marinate,they shouldn’t be more than 15-20 minutes on the B.B.Q”

  • “Apparently I got the wrong pork chops for this receipe!!!I only cooked for 1 1/2 hrs and they were way to dry…if I had cooked for 2 they would have been hockey pukes!!!The taste was good, but I would diffently watch the time and cooking of the chops. Maybe just an hour, covered.”

  • “We have a small favorite recipies cook book in the kitchen drawer and when a recipe gets eaten for the 6th time it passes muster and goes into this recipe book.I am right now adding this recipe to it.The only change I ever made was substitutingChinese Chile Garlic Sauce for Chili sauce.What a kick!Don’t use it if your not into hot n spicy.”

  • “Ok, I had given this one star and boy did I jump the gun!After the chops sat for about 10 mins the sauce thickened and the flavor was to die for.I may grill the chops and make this sauce on the stove top to baste with.We all loved this and I had to come back and update my review accordingly :)”

  • “Nice, tender chops with a good, not-too-spicy sauce!”

  • “Great recipe…..the kids loved it which is a feat in itself.”

  • “This was wonderful!The taste was great, and after a long day at work, just putting everything into a casserole dish and popping it in the oven was great.Definitely a keeper.Thanks!”

  • “I made these again, but still can’t give them a rating.I forgot they were in the oven, and I’m guessing they cooked an hour extra, and when I took them out (after removing the top), all the sauce was a burned, hard mess.Having said that, the little bit of the chop on top that was not ruined was delicious.I am going to make them again as soon as I can get more chops, and will probably double the sauce.What was left was absolutely delicious, and I can’t wait to do the recipe correctly and devour the chops.”

  • “This was very good and I will make it again”

  • “Great recipe! This is a real winner! My chops were 3/4″ thick 45 minutes covered and 30 minutes covered was adequate. These chops, gravy over a baked sweet potato, steamed cabbage and onion, and a Spaten Optimator is the perfect winter meal. Ladies, every bite plays a part and gives your man the warmest kind of feeling in his heart!P SmithDuluth, GA”

  • “Perhaps the temperature is wrong. I think 400 degrees for 1-1/2 hours with this sticky sauce is too much. How about 350 for 30 minutes covered, and 30 minutes uncovered, basting occasionally? The chops would definitely be overdone at 400 degrees for that long?”

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