Skinny Baked Bbq Pork Chops Recipes

Steps:

• Preheat oven to 440 degrees F (227 degrees C).
• Whisk onion, ketchup, vinegar, honey, brown sugar, Worcestershire sauce, mustard, and cayenne pepper together in a bowl until barbeque sauce is smooth.
• Place pork chops on a baking sheet and season with salt and pepper. Top each pork chop with 2 tablespoons barbeque sauce.
• Bake in the preheated oven until pork chops are cooked through, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• preheat oven to 350°F.
• Salt and pepper chops.
• Place in 13x9 dish.
• Mix barbecue sauce, honey and vinegar in a small bowl.
• Spoon half over chops.
• Bake 20 minutes.
• Flip chops and spoon remaining sauce over them.
• Bake 20 minutes.
• Spoon sauce over chops and bake until done or if done serve em up!
• We had green bean casserole and mashed potatoes with them.

Steps:

• Preheat oven to 400 degrees. Season pork chops lightly with salt and pepper. Heat 2 tsp of oil in a large skillet over high heat. Add the pork chops to pan. Cook until they are lightly brown (1 to 2 minutes per side). Transfer to a plate (or anywhere but your frying pan). Add the remaining 1 tsp oil to the pan (same one the pork was in - toss it right in, don't clean the pan). Add onion and garlic and cook, stirring, until softened (3 to 4 minutes). Add orange juice and cook until most of the liquid has evaporated (about 1 minute). Stir in barbecue sauce. Return the pork chops to the pan, turning several times to coat with the sauce. I just used a fork and rubbed the pork chop around, flipped, and repeat. If you have an oven proof pan - just leave all of the chops in that to bake with the extra sauce. I do not own one of those gems, so I transferred my chops to a baking dish and poured the extra sauce on top. Bake for 10-12 minutes, or until the pork chops are not pink in the middle.

Steps:

• Preheat oven to 400 degrees.
• Season pork chops lightly with salt and pepper.
• Heat 2 tsp of oil in a large skillet over high heat. Add the pork chops to pan.
• Cook until they are lightly brown (1 to 2 minutes per side). Transfer to a plate (or anywhere but your frying pan).
• Add the remaining 1 tsp oil to the pan (same one the pork was in - toss it right in, don't clean the pan). Add onion and garlic and cook, stirring, until softened (3 to 4 minutes).
• Add orange juice and cook until most of the liquid has evaporated (about 1 minute). Stir in barbecue sauce.
• Return the pork chops to the pan, turning several times to coat with the sauce. I just used a fork and rubbed the pork chop around, flipped, and repeat.
• If you have an oven proof pan - just leave all of the chops in that to bake with the extra sauce. I do not own one of those gems, so I transferred my chops to a baking dish and poured the extra sauce on top.
• Bake for 10-12 minutes, or until the pork chops are not pink in the middle.