Taste Tested Tuesday: Tangy Barbecue Chops
Posted by AndreaWhile on Facebook the other day, I discovered a few fan clubs dedicated to Crock Pot recipes. Some fans were raising questions about slow cooking, while other fans were sharing recipes. One particular recipe caught my attention because it uses the balsamic vinegar I’ve been eager to use in recipes.
I decided to test this recipe at the last minute, so I didn’t have time to prepare it in the Crock Pot. Instead, I cooked the chops and sauce on the stovetop and allowed it to simmer for a bit. The meat was very tender and the sauce was thick and tangy. Every member of our family enjoyed it…even the pickiest little eaters!
Tangy Barbecue Chops
4-6 pork chops
salt, pepper, garlic powder to taste
2 tablespoons olive oil
1/2 cup brown sugar
12 ounce jar chili sauce (ie Heinz)
1/4 cup balsamic vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 teaspoon hot sauce
In a large skillet, heat the oil to medium high heat. Season the pork chops with salt, pepper, and garlic powder. Brown pork chops on both sides.
While pork chops are browning, combine the remaining ingredients to create a sauce. Pour the sauce on top of the pork chops. Turn the heat down to low, place a lid on the pan, and simmer for 30 minutes.
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