Sheilas Barbecued Pork Chops Recipes

ULTRA JUICY GRILLED BBQ PORK CHOPS

Steps:

• In a medium sauce pan over medium heat, combine all ingredients for the bbq sauce. Bring to a boil, reduce to low and simmer for 5 minutes, stirring throughout. Reduce from heat and set aside.
• Preheat grill to medium and oil the grates.
• Season pork chops generously with salt and pepper on both sides.
• Place pork chops on the grill, cook for 2-3 minutes, then turn over and brush bbq sauce all over the tops and sides of the pork chops. Cook another 5-7 minutes, then turn and brush bbq sauce all over the tops and sides again.
• Cook 5-7 minutes longer until internal temperature reaches 140 degrees F or there is no longer any pink in the center. Allow to rest on a plate or cutting board - covered - for at least 5 minutes before serving - this is KEY to keeping the pork chops nice and juicy.
• Serve with remaining bbq sauce. Enjoy!

SHEILA'S BARBECUED PORK CHOPS

Steps:

• Heat oven to 350 degrees.
• Trim most of fat from chops.
• Heat some of this fat in a large heavy skillet that can be put in the oven (or cover black handles with foil).
• Discard pieces of fat when pan is well greased.
• Note: This recipe is so old it is pre-Pam days, so suit yourself as to which method of greasing the pan you use.
• Add chops to pan and brown well on both sides, lifting them out as they brown.
• Add onion to pan and cook gently 3-5 minute.
• Combine remaining ingredients and add to onions, stirring to blend.
• Return chops to pan and spoon some sauce over each.
• Bake uncovered app.
• 1 1/2 hours or until chops are tender.

SWEET BARBECUED PORK CHOPS

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.

BEST GRILLED PORK CHOPS

Steps:

• Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add pork chops and marinate in refrigerator at least 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
• Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

OVEN-BARBECUED PORK CHOPS

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.

SLOW-COOKER PORK CHOPS

Steps:

• In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. , Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. , Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.