Barbecue Pork Chops Medley Recipes

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BARBECUE PORK CHOPS MEDLEY



Barbecue Pork Chops Medley image

Tender pork chops cooked in individual foil packets with veggies and barbecue sauce make a quick and easy dinner.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 22m

Yield 4

Number Of Ingredients 8

4 sheets (12x18-inches each) Reynolds Wrap® Aluminum Foil
4 each bone-in pork chops, 1/2 inch thick
2 cups frozen baby corn and bean blend*
1 pinch Garlic salt
1 (18 ounce) bottle barbecue sauce
2 stalks celery, sliced
2 medium (4-1/8" long)s green onions, sliced
¼ cup Hot cooked rice

Steps:

  • Preheat oven to 450 degrees F or grill to medium-high.
  • Center one pork chop on each sheet of Reynolds Wrap® Aluminum Foil. Arrange vegetables beside each pork chop. Sprinkle pork chops and vegetables with garlic salt. Combine barbecue sauce, celery and onions; spoon over pork chops.
  • Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
  • Bake 18 to 22 minutes on a cookie sheet in oven.
  • OR grill 14 to 16 minutes in covered grill.
  • Serve with rice, if desired.

Nutrition Facts : Calories 470.4 calories, Carbohydrate 61.1 g, Cholesterol 70.1 mg, Fat 10.9 g, Fiber 4.5 g, Protein 30.9 g, SaturatedFat 4 g, Sodium 1588.3 mg, Sugar 33.4 g

NEELY'S GRILLED BBQ PORK CHOPS



Neely's Grilled BBQ Pork Chops image

I got this recipe from Food Network, off of Paula Deen's show. The Neely's made some beautiful BBQ Pork Chops, and let me tell you, They are to die for!!! Give 'em a try, I'm sure you'll love them!!!

Provided by amievv821

Categories     Pork

Time 8h25m

Yield 4 serving(s)

Number Of Ingredients 16

4 pork chops (about 1/2-inch thick)
1 cup paprika
3 1/2 tablespoons sugar
1/2 teaspoon onion powder
2 cups ketchup
1 cup water
6 tablespoons brown sugar
5 tablespoons white sugar
1 1/2 teaspoons fresh ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons mustard powder
1 1/2 teaspoons paprika
1/2 lemon, juice of
1 teaspoon Worcestershire sauce
1/2 cup apple cider vinegar
1 teaspoon light corn syrup

Steps:

  • Mix 1 cup paprika, 3 1/2 tablespoons sugar, and 1/2 teaspoon onion powder in a small bowl. Apply to each pork chop.
  • For the sauce: Combine all of the sauce ingredients in a large saucepan or Dutch oven.
  • Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking.
  • Once sauce comes to a boil, reduce temperature to low and simmer, uncovered, for at least 2 hours.
  • Place pork chops in a large freezer safe plastic bag. Pour 2 cups of Neely's BBQ sauce into bag. Marinate in refrigerator for 8 hours.
  • Place pork chops on grill and cook until internal temperature is 160°F
  • Reapply BBQ sauce to pork chops prior to serving.

Nutrition Facts : Calories 630, Fat 18.7, SaturatedFat 5.6, Cholesterol 75, Sodium 1440.5, Carbohydrate 97.2, Fiber 11.5, Sugar 78.3, Protein 29.4

SLOW-COOKER PORK CHOPS WITH VEGETABLE MEDLEY



Slow-Cooker Pork Chops with Vegetable Medley image

Succulent slow-cooked pork and vegetables make a simple, hearty supper for four.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h30m

Yield 4

Number Of Ingredients 9

1 1/2 teaspoons seasoned salt
1 teaspoon garlic-pepper blend
2 tablespoons olive oil
4 boneless pork loin chops, 1/2 inch thick (about 1 lb)
1 cup ready-to-eat baby-cut carrots
4 small red potatoes, cut in half
1 onion, cut into thin wedges
1 small yellow summer squash, thinly sliced
1/4 cup chopped fresh basil

Steps:

  • In very small bowl, mix salt and garlic-pepper blend. Sprinkle half of seasoning mixture over pork. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook pork chops in oil about 4 minutes, turning once, just until browned.
  • Spray 4- to 5-quart slow cooker with cooking spray. Place pork chops in slow cooker; top with carrots, potatoes and onion.
  • Cover, cook on Low heat setting 3 to 4 hours.
  • In medium bowl, mix squash, basil, remaining 1 tablespoon oil and remaining half of seasoning mixture; spoon on top of vegetable mixture in slow cooker. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until squash is crisp-tender.

Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 5 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 5 g, TransFat 0 g

PORK CHOP VEGGIE MEDLEY



Pork Chop Veggie Medley image

"I couldn't wait for dinner when my grandmother prepared this delicious pork chop dish topped with colorful vegetables," says Shirley Hulin of Los Osos, California. "Now I fix it for my family-it's one of the meals regularly requested by my husband."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 11

2 medium onions, thinly sliced
2 garlic cloves, minced
1 tablespoon olive oil
6 boneless pork loin chops (3/4 inch thick and 4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup water
1 can (28 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen corn
3 small zucchini, thinly sliced
4 cups hot cooked rice

Steps:

  • In a large nonstick skillet, saute onions and garlic in oil for 2-3 minutes. Add the pork chops; brown on both sides and sprinkle with salt and pepper. Remove chops and onions with a slotted spoon; keep warm. Add water to drippings; bring to a boil, scraping any browned bits from pan. Return chops and onions to pan; add the tomatoes. Bring to a boil. Reduce heat cover and simmer for 25-30 minutes or until meat is tender., Stir in corn and zucchini; cover and simmer for 10-15 minutes longer or until the vegetable are tender. Serve over rice.

Nutrition Facts : Calories 418 calories, Fat 9g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 455mg sodium, Carbohydrate 52g carbohydrate (0 sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges

OVEN-BARBECUED PORK CHOPS



Oven-Barbecued Pork Chops image

My mother has fixed this recipe for years and now I prepare it for my family. The chops are delicious with scalloped potatoes and home-baked bread. -Teresa King, Whittier, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 9

6 bone-in pork loin chops (3/4 inch thick)
1 tablespoon Worcestershire sauce
2 tablespoons vinegar
2 teaspoons brown sugar
1/2 teaspoon pepper
1/2 teaspoon chili powder
1/2 teaspoon paprika
3/4 cup ketchup
1/3 cup hot water

Steps:

  • Place chops, overlapping slightly if necessary, in a large cast-iron or other ovenproof skillet. Combine remaining ingredients; pour over meat. Bake, uncovered, at 375° for 40 minutes, turning chops halfway through cooking.

Nutrition Facts : Calories 359 calories, Fat 18g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 491mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 36g protein.

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  • CENTER one pork chop on each sheet of Reynolds Wrap® Aluminum Foil. Arrange vegetables beside each pork chop. Sprinkle pork chops and vegetables with garlic salt. Combine barbecue sauce, celery and onions; spoon over pork chops.
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