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Sweet n Tangy Barbecue Pork Chop Bake

Sweet n Tangy Barbecue Pork Chop Bake - A Pinch of Joy
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Sweet n tangy marinade and sauce make these pork chops an outstanding dinner dish. Make the sauce the night before, marinate until after work the next day and you can have dinner on the table in 30 minutes.

Ingredients

Units Scale
  • 6 boneless pork chops
  • 1 cup barbecue sauce
  • 1/2 cup honey
  • 1/2 cup apple jelly
  • 1/4 cup ketchup
  • 1/4 cup water
  • 1/4 cup chopped onion
  • 1 tablespoon brown sugar
  • 2 teaspoons yellow mustard
  • 1/2 teaspoon cinnamon

Instructions

  1. Whisk together all ingredients except pork chops. Divide sauce mixture in half. Place half in small oven ready container, cover and set aside in refrigerator.
  2. Place the other half of the barbecue sauce mixture in a gallon zipper freezer bag. Add pork chops and seal.
  3. Marinate pork chops for 2-3 hours in refrigerator.
  4. Preheat oven to 400 degrees.
  5. Remove pork chops from marinade and place in 9×13 pan. Discard remainder of marinade.
  6. Bake chops for 15-20 minutes (depending on thickness) and internal temperature should reach 145 degrees.
  7. At the same time, uncover container of barbecue sauce and place in oven for 15 minutes or until thick. Drizzle over pork chops before serving.
  8. ALTERNATE METHOD FOR SAUCE: In small saucepan, cook sauce until just bubbly, but not a boil. Reduce heat to low and simmer for 10-15 minutes until sauce thickens, stirring often.

Make ahead directions

  1. Divide barbecue sauce mixture in half. Place one half in quart zipper bag. Place the other half in gallon zipper bag, add pork chops and seal. Squeeze bag to make sure each chop is thoroughly coated with sauce. Put both bags in a second gallon zipper bag. Label, date and freeze.
  2. Remove from freezer and thaw in refrigerator for 24 -48 hours. Follow baking directions above.

Find it online: https://www.apinchofjoy.com/blog/2017/02/28/sweet-n-tangy-barbecue-pork-chop-bake/