Tangy Barbecued Pork Chops
Tangy Barbecued Pork Chops might be a good recipe to expand your main course recipe box. One serving contains 384 calories, 43g of protein, and 16g of fat. This gluten free and dairy free recipe serves 6. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up pepper, mustard, ketchup, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour.
Instructions
In a small saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat: simmer, uncovered, for 20 minutes. Stir in the ketchup, Worcestershire sauce and liquid smoke if desired; heat through. Discard lemon.
Meanwhile, in a large skillet, brown pork chops in oil in batches.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray; pour sauce over chops.
Cover and bake at 350° for 25-30 minutes or until a thermometer reads 160°.
Recommended wine: Pinot Noir, Chardonnay, Riesling
Pork Chops can be paired with Pinot Noir, Chardonnay, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The Bodegan Aniello 006 Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
Bodega Aniello 006 Pinot Noir
Attractive pale ruby color. With lovely aromas of red fruit such as cranberry and strawberry, along with some hints of roses and earthy minerals. Round tannins and an enhanced minerality, with a beautiful structure and finish.