Saucy Bbq Pork Chop Skillet Recipes

Steps:

• Heat olive oil in a large skillet over medium heat. Season pork chops on both sides with salt and pepper. Add pork chops to hot oil in the skillet in a single layer and cook until golden, 2 to 3 minutes per side.
• Meanwhile, whisk barbecue sauce, brown sugar, lime juice, and garlic powder together in a bowl for the 'crack' sauce. Pour sauce over golden pork chops and bring to a boil. Reduce heat to medium, cover, and simmer until pork shops are cooked through, 4 to 5 minutes. Garnish with parsley.

Steps:

• Cook rice according to package directions. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Brown pork chops on both sides; remove from pan., Add onion to drippings; cook and stir until tender. Stir in tomatoes, broth, parsley and seasonings; bring to a boil. Return pork to pan. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 6-8 minutes., Remove pork to a serving plate; keep warm. In a small bowl, mix flour and water until smooth; stir into sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 2 minutes. Spoon over pork; serve with rice.

Steps:

• Heat oil in large nonstick skillet on medium heat. Add chops; cook 5 min. on each side or until evenly browned on both sides. Remove from skillet; cover to keep warm.
• Add vegetables to skillet; cook and stir 5 min. Stir in barbecue sauce; bring to boil.
• Return chops to skillet; spoon sauce in skillet over chops. Simmer 4 to 5 min. or until chops are done (145ºF), turning after 3 min. Remove skillet from heat. Let stand 3 min. before serving chops topped with barbecue sauce mixture.

Steps:

• In a large skillet, heat oil over medium heat. In batches, brown pork chops 2-3 minutes on each side. Return all to pan., In a small bowl, mix remaining ingredients; pour over chops. Bring to a boil. Reduce heat; simmer, covered, 4-5 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving. Freeze option: Place pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring sauce and adding a little water if necessary.

Steps:

• Cook and stir onions and peppers in nonstick skillet on medium heat 4 to 5 min. or until crisp-tender. Remove from skillet; cover to keep warm.
• Sprinkle chops with seasoning. Add chops to same skillet. Cook on medium-high heat 4 min. on each side or until done (145°F). Meanwhile, prepare stuffing.
• Spoon vegetable mixture over chops in skillet; top with barbecue sauce. Cook 2 to 3 min. on medium-low heat or until sauce is heated through, stirring occasionally. Serve with stuffing.

Steps:

• Make the barbecue sause:
• heat the oil in a frying pan and sauté the onion and garlic until soft and lightly browned, 4-5 minutes. Grate the zest from the lemon and squeeze the juice. Add the lemon zest, half the lemon juice, the sugar, vinegar, ketchup, Worcestershire sauce, Tabasco sauce and chili powder to the onion and simmer gently, 5 minutes. Taste, adjust the seasoning and let cool.
• Light the grill. Season the pork chops with salt and pepper and brush with the cooled barbecue sauce. Grill them, basting often, 5-7 minutes. Turn over and continue grilling and basting until the chops are done, 5-7 minutes longer.

Steps:

• In large skillet, brown chops in oil over medium heat.
• Drain off excess oil.
• Sprinkle celery, onion, brown sugar, lemon juice, and seasonings evenly over chops.
• Pour tomato sauce over all.
• Cover and simmer over low heat 1 hour, or until chops are tender, occasionally turning chops in pan.
• Serve with cooked egg noodles or mashed potatoes.

Steps:

• Brown chops in oil in large non stick skillet on medium heat, 5 minute on each side. Remove skillet, keep warm.
• Add vegetables to skillet, cook and stir 5 minute.
• Add BBQ Sauce, bring to simmer.
• Add chops to skillet, spooning sauce over top.
• Simmer 3 to 5 min or until heated through, turning chops once.

Steps:

• Sprinkle pork chops with garlic powder, salt and pepper. In a large skillet, brown chops in oil on both sides; drain. , In a small bowl, combine the ketchup, brown sugar and liquid smoke if desired. Pour half of the sauce into a 3-qt. slow cooker. Top with pork chops and remaining sauce. Cover and cook on low for 4-5 hours or until meat is tender.

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).