Some of the food blogs that I regularly read show step-by-step photos of their recipes so I thought I’d give it a try for this quick and delicious main dish, which is good for a busy weeknight. If you’re a “just the facts” kind of person, skip to the bottom.
Here are the main ingredients:
Season your pork chops with salt and pepper and brown in a large nonstick skillet on medium heat for 5 minutes on each side or until browned on both sides. Remove from skillet and keep warm.
Add onion and green pepper to skillet. Cook and stir for about 5 minutes.
Add barbecue sauce and bring to a simmer.
Return pork chops to the skillet and spoon sauce over the top. Simmer for 3 – 5 minutes or until heated through, turning the pork chops once.
Finished product. Serve with rice or baked potatoes or whatever you like.
Saucy Barbecued Pork Chop Skillet
adapted from a Kraft Food & Family Magazine, not sure which one as I don’t have them anymore
4 center-cut boneless pork chops
1 t vegetable oil
1 onion, chopped
1 green pepper, chopped
1/2 c barbecue sauce
salt and freshly ground pepper for seasoning
What To Do
Season pork chops with salt and pepper.
Heat a large nonstick skillet with vegetable oil over medium heat. When it’s hot (flick a tiny bit of water in there with your fingers – if it sizzles, it’s ready), put the pork chops in and cook for 5 minutes on each side, or until browned. Remove from skillet and keep warm (put on a plate and cover with foil).
Add the onion and green pepper to the skillet and cook for 5 minutes, stirring occasionally. Add barbecue sauce.
Bring sauce to a simmer. Return the pork chops to the skillet and spoon sauce over the top. Simmer 3 – 5 minutes or until heated through, turning once.
I recommend letting your pork chops come to, or close to, room temperature before cooking them.
You may notice in the “ingredients” picture, my green peppers look funny. That’s because they were defrosting from being stored in the freezer. Over the summer, I had diced several green peppers and put them in the freezer to use throughout the winter.
Lid on or off? I like to brown the chops and also simmer them in the sauce with the lid on.
This is a very simple dish that tastes great. I think it’s fairly healthy and doesn’t take too much time…if you’re not stopping to take photos. Whether you like to document your culinary adventures or not, I hope you try making this pork chop recipe very soon!