This recipe was nice and quick. The addition of red pepper adds a nice spice to the dish, and the barbeque sauce was great. I couldn’t find thin chops with the bone in, so I used boneless and it was fine. I also didn’t trim the fat off beforehand because I cut it off when I’m eating them (fat adds flavor when they’re cooking…why would I want to get rid of that?). I’ll definitely make this one again. I served it with peas and pierogis. Yum!
Barbecued Pork Chops
Cooking Light March 2000
6 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
1 teaspoon dried thyme
1 teaspoon garlic salt
¼ teaspoon ground red pepper
Prepare grill or broiler.
To prepare sauce, combine the first 4 ingredients in a small bowl. Place 1/4 cup sauce in a small bowl, and set aside.
Trim fat from pork. Combine the thyme, garlic salt, and pepper; sprinkle over pork. Place pork on a grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side, basting with remaining sauce. Serve pork chops with reserved 1/4 cup sauce.
Yield: 6 servings (serving size: 1 pork chop and 1 1/2 tablespoons sauce)
Nutritional information per serving:
CALORIES 244 (42% from fat); FAT 11.3g (sat 3.9g,mono 5g,poly 1.4g); PROTEIN 24.6g; CHOLESTEROL 77mg; CALCIUM 22mg; SODIUM 649mg; FIBER 0.2g; IRON 1.5mg; CARBOHYDRATE 9.9g
MacGourmet Rating: 4 Stars