Love That Great Barbecue Flavor!

Summertime and barbecue just naturally go hand in hand, sort of. Early summer, when it’s warm outside. Late summer, just before the harvest of fall. Those are the times when we all enjoy gathering round the grill.

Places like the Pacific Northwest are great for barbecuing all summer long, provided the winds aren’t blowing too hard. Here in California’s central valley, when it hits 100 degrees and the breeze feels more like a blow dryer, grilling isn’t always such a thrill. When it’s hot outside, we like grilled steaks or burgers or dogs – things that are quick and oh so much better from the grill. Or slow smoked tri-tip that can cook for hours unattended. It’s when summer goes from balmy to sweltering that Oven Barbecues come to the rescue. All the flavor of the grill without sweating over an open flame.

Baked Barbecue Pork Chops
4 (thick) boneless Pork Chops
Kosher Salt to taste
Fresh Black Pepper to taste
Barbecue Seasoning to taste
Vegetable Oil as needed
1/3 cup Water
1/4 cup Ketchup
2 tablespoons Cider Vinegar
1 teaspoon Chili Sauce
1/8 teaspoon Dried Mustard
2 leaf Bay Leafs

Heat oven to 350 degrees. Spray an 8-inch square baking pan with cooking oil, set aside.

Sprinkle Pork Chops with salt and pepper. Season with Barbecue Seasoning. Using just the fingertips, rub the flavor into the chops. Set aside.

Lightly coat the bottom of a skillet with a thin layer of oil. Heat over medium-high heat.

Cook chops in the skillet for about 3 or 4 minutes per side or until nicely browned.

Transfer pork chops to the baking pan, set aside.

In a small saucepan combine water, ketchup, cider, chili sauce and dry mustard. Bring to a boil. Pour sauce over the pork chops. Add bay leafs. Cover and place in the heated oven. Bake for about 15 to 20 minutes.

Discard bay leafs, transfer to serving platter. Pour any remaining sauce over the chops and serve.

As with anything barbecued, be it from the grill, the oven or broiler, these chops go great with the usual suspects. Skillet fried potatoes and a side of sweet butter corn are perfect for a complete weekend supper.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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