Baked Barbecue Pork Chops
Want to take a short cut with this recipe? Instead of making the sauce, use your favorite bottled barbecue sauce and pour it over the pork chops in the freezer bag.
INGREDIENTS | SERVES 4–6
- 2 pounds pork chops
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 ribs celery, finely chopped
- 2 cups water
- 1 tablespoon lemon juice
- ¼ cup Worcestershire sauce
- ½ cup ketchup
- ½ cup barbecue sauce
- ¼ cup vinegar
- ¼ cup brown sugar
- 1 teaspoon chili powder
- 1 teaspoon salt
Freezing Day
Season the pork chops on both sides with salt and pepper.
In a skillet over medium-high heat, brown the chops 3–4 minutes on both sides in olive oil. Remove from heat to cool.
In a saucepan, mix together the remaining ingredients. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat to cool.
Place pork chops in a freezer bag and pour the sauce over the top. Freeze.
Reheating Instructions
Defrost pork chops and sauce in refrigerator for 12–24 hours and put in baking dish. Bake at 350°F for 1 hour or until chops are fully cooked.
PER SERVING
Calories: 651 | Fat: 43g | Protein: 34g | Sodium: 1009mg | Carbohydrates: 31g | Fiber: 1g
The Picky Eater
Is someone in your home a picky eater? Dinnertime can be a time of frustration for someone who is hungry, but doesn't like what is being served. Consider keeping a few backup meals in the freezer that can be quickly cooked in the microwave. It may be a single serving of macaroni and cheese or a cup of soup.
