Lemon BBQ Pork Chops have a nice lemony, sweet hickory bbq flavor that will leave you wanting more. Indeed, sweet and smokey are 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.
Lemon BBQ Pork Chops:
I used to make a wonderful recipe from Betty Crocker’s cookbook new and revised by Golden Press/New York second printing 1987. Indeed this vintage recipe is one that deserves a remake. Believe it or not, this recipe is also refined sugar-free as well. This is one of the 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 remove the tin foil tent and spoon some of the sauces onto the pork chops.
Lemon BBQ Pork Chops Notes:
Find my Hickory BBQ sauce recipe here. or Homemade Ketchup both are used in the recipe below.
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.
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 is.
Lemon BBQ Pork Chops
Ingredients:
- 4 thick-cut pork chops cut in half
- 8 thin slices of onion
- 8 thick slices of lemon
- 1 clove of minced garlic
- 8 tbsp maple sugar
- 8 tbsp of my hickory BBQ sauce or Homemade Ketchup
- salt and pepper to taste
Directions:
First, preheat the oven to 375 F. Salt and pepper both sides of the pork chops. Second, place pork chops into a deep pan. Third, place one slice of onion on each pork chop. Next top the onion with a lemon slice. Finally, top with a tablespoon of maple sugar per pork chop. Combine the minced garlic with BBQ sauce and stir until combined.
Next, top the maple sugar with 1 tablespoon of hickory BBB sauce or Homemade Ketchup per pork chop.
Take a piece of tin foil and fold it in the center. Open tin foil and use it to tent your pork chops. Place pork chops into the oven and bake for 35 minutes. After 35 minutes remove the 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 the oven and allow to cool for 10 minutes.
Lemon BBQ Pork Chops
Equipment
Ingredients
- 4 thick cut pork chops cut in half
- 8 thin slices of lemon
- 8 thick slices of onion
- 1 clove of minced garlic
- 8 tbsp maple sugar
- 8 tbsp my hickory bbq sauce or homemade ketchup see recipes 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.4 thick cut pork chops
- Place one slice of onion on each pork chop.8 thick slices of onion
- Next top the onion with a lemon slice.8 thin slices of lemon
- Combine the minced garlic with BBQ sauce and stir until combined.1 clove of minced garlic, 8 tbsp my hickory bbq sauce or homemade ketchup
- Top each pork chop with one tablespoon of Maple sugar.8 tbsp maple sugar
- Next, top the maple sugar mixture with 1 tablespoon of hickory BBB sauce per pork chop.
- Take a piece of tin foil and fold it in the center.
- Open tin foil and use it to tent your pork chops.
- After 35 minutes remove the tin foil.
- Place uncovered pork chops back into the oven for 35 - 45 minutes or until cooked all the way through.
- Every 10 minutes or so spoon the juices over all of the pork chops to keep them from drying out.
- 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. | |
Nutrition
