Total Time: 40 minutes
- 6 porterhouse (bone-in loin) pork chops, 1 1/2 inch thick
- 1/2 cup onion, finely chopped
- 1/2 cup celery, finely chopped
- 1 tbsp vegetable oil
- 1 cup ketchup
- 1/2 cup molasses
- 1/2 cup water
- 2 tbsp red wine vinegar
- 2 tsp dry mustard
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
This easy Fareway recipe puts the sweet heat of southern BBQ onto a classic pork chop. Stop by your local Fareway Meat Market to get the best pork chop for the recipe!
Heat vegetable oil in a medium saucepan. Cook onion and celery over medium-low heat for 5 minutes. Stir in remaining ingredients; mix well. Bring to a boil. Reduce heat; simmer for 15 minutes, stirring occasionally.
Place pork chops on broiler pan 5 inches from heat. Broil about 6-8 minutes on each side until internal temperature on a thermometer reads 145 degrees F, brushing frequently with sauce. Remove from heat and allow to rest 3 minutes before serving with remaining sauce, if desired.
Nutrition information per serving: 259 calories; 7 g fat; 1 g saturated fat; 57 mg cholesterol; 630 mg sodium; 32 g carbohydrate; 1 g fiber; 23 g protein