Lemon Pork Chops has a nice lemony, sweet hickory bbq flavor that will leave you wanting more. Indeed, sweet and smokey is one of my favorite flavors. The lemon on top of the pork chop help to keep the pork chop tender and not dry out. As a matter of fact, I am getting hungry just thinking about them.
I used to make a wonderful recipe from Betty Crocker cookbook new and revised by Golden Press/New York second printing 1987. The recipe was called Easy Lemon Pork Chops. The Betty Crocker recipe inspired me to make this one. Incredibly this recipe is also refined sugar-free as well. This is one of the of those recipes you will make again and again.
For example, I put tin foil down over my pan as it makes for easier cleanup. Indeed these Lemon Pork Chops could also be made on a BBQ grill. In fact in the summertime that is my preferred way to make these pork chops. Tent the pork chops with tin foil, in the beginning, to keep them tender. Once they have cooked halfway way remove the tin foil tent and spoon some of the sauces onto the pork chops.
Notes:
Find my Hickory BBQ sauce recipe here. Yacon Syrup is from Peru. Yacon is high in (FOS) fructooligosaccharides which is a soluble fiber probiotic and aid in lowering cholesterol. As a matter of fact, 30% of Yacon syrup is made up of FOS as well as being high in magnesium and calcium. By the way, this is just a little about the syrup. I have found Yacon Syrup at my local natural grocery type of stores. However, if you are unable to find it here is a link to Yacon Syrup. At any rate, Yacon has become my favorite refined sugar-free sweetener.
Besides being exhausted from my bout of insomnia my brain and thought process are turning into mush. Indeed, at this point, I can only hope and pray that tonight will be the night that I actually sleep more than 3-4 hours. At any rate, I am proud of myself for being able to write my blog at all.
Be that as it may, I indeed hope that each and every one of my readers truly knows how very special each and every one of you are.
Lemon Pork Chops
Ingredients:
4 thick cut pork chops cut in half
8 thin slices of onion
8 thick slices of lemon
8 tbsp coconut sugar
2 tbsp Yacon Syrup
1 clove minced garlic
8 tbsp my hickory BBQ sauce
salt and pepper to taste
Directions:
First, preheat oven to 375 F. Salt and pepper both sides of the pork chops. Second, place pork chops into a deep pan. Place one slice of onion on each pork chop.
Next top the onion with a lemon slice.
Finally, in a separate bowl combine the coconut sugar and yacon syrup
until it resembles brown sugar let sit approximately 5 minutes.
Combine the minced garlic with BBQ sauce and stir until combined. Top each pork chop with one tablespoon of the coconut sugar mixture. Next, top the coconut sugar mixture with 1 tablespoon of hickory BBB sauce per pork chop.
Take a piece of tin foil and fold in the center. Open tin foil and use it to tent your pork chops. Place pork chops into the oven and bake 35 minutes. After 35 minutes remove tin foil. If possible use a spoon and spoon some of the liquid over the tops of the lime. Place uncovered pork chops back into the oven for 45 minutes or until cooked all the way through. Feel free to use a digital oven thermometer. Remove from oven allow to cool 10 minutes.
Lemon Pork Chops
Ingredients
- 4 thick cut pork chops cut in half
- 8 thin slices of lemon
- 8 thick slices of onion
- 4 tbsp coconut sugar
- 1 tbsp Yacon Syrup
- 1 clove of minced garlic
- 8 tbsp my hickory bbq sauce see recipe on my blog
salt and pepper to taste both sides of the pork chops
Instructions
- First, preheat oven to 375 F.
- Salt and pepper both sides of the pork chops.
- Second, place pork chops into a deep pan.
- Place one slice of onion on each pork chop.
- Next top the onion with a lemon slice.
- Finally, in a separate bowl combine the coconut sugar and yacon syrup until it resembles brown sugar let sit approximately 5 minutes.
- Combine the minced garlic with BBQ sauce and stir until combined.
- Top each pork chop with one tablespoon of the coconut sugar mixture.
- Next, top the coconut sugar mixture with 1 tablespoon of hickory BBB sauce per pork chop.
- Take a piece of tin foil and fold in the center. Open tin foil and use it to tent your pork chops. Place pork chops into the oven and bake 35 minutes.
- After 35 minutes remove tin foil. If possible use a spoon and spoon some of the liquid over the tops of the lime. Place uncovered pork chops back into the oven for 35 - 45 minutes or until cooked all the way through.
- Feel free to use a digital oven thermometer. Remove from oven allow to cool 10 minutes
Notes
| Nutrition Facts | |
|---|---|
| Servings 8.0 | |
| Amount Per Serving | |
| Calories 180 | |
| % Daily Value * | |
| Total Fat 5 g | 8 % |
| Saturated Fat 2 g | 8 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 39 mg | 13 % |
| Sodium 211 mg | 9 % |
| Potassium 235 mg | 7 % |
| Total Carbohydrate 17 g | 6 % |
| Dietary Fiber 1 g | 3 % |
| Sugars 14 g | |
| Protein 14 g | 28 % |
| Vitamin A | 1 % |
| Vitamin C | 13 % |
| Calcium | 2 % |
| Iron | 3 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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