Smothered Pork Chops Recipe

Pork Chops 3

This smothered pork chops recipe is very simple to make. We are going to rub the chops in a brown sugar and paprika rub and then make a sauce with ketchup, orange juice and chipotle peppers. The pork will cook at low temperature for about three hours. You will end up with super flavorful and tender meat.

Pork chops are delicious and fun to eat but they can be hard to cook. They can be dry and tough. This is why we are going to cook these at low heat and for a long time.

I would like you to flip the pork chops every hour so that they cook in the rendered juice. When they are ready go ahead and rub both sides in the sauce before you serve it.

This is what you are going to need for this wonderful smothered pork chops recipe:

Serves six
12 pork chops – rinsed and pat dried

FOR THE RUB:
4 TBS light brown sugar
1 TBS paprika
1 TBS salt
1 tsp. ground black pepper
1 TBS of olive oil (approx.)

Mix all the dry ingredients in a bowl and add the oil to make a paste. Rub the pork chops with this and let them sit at room temperature for about 10 minutes in an oven proof pan.

FOR THE SAUCE:
1 cup ketchup
1 TBS yellow mustard
1 chipotle pepper in adobo – chopped
3/4 cup orange juice
1 tsp. Worcestershire sauce
1 TBS cider vinegar
Salt & Pepper

Mix all the ingredients in a bowl and pour over the pork chops.

Heat the oven to 325°F (160°C).

Cover the baking dish with foil and place the chops in the oven for about an hour. Remove them from the oven and flip them. Return to the oven and cook for another hour. Flip again and cook for an extra hour – 3 hours in total.

Remove the pork chops from the oven and cover them in the sauce. Serve.

1 pork chop – CALORIES 275.81; FAT 15.70g (sat 5.29; Mono 6.55; poly 2.59); PROTEIN 23.35 g; FIBER 0.47 g; CARBS 10.55 g; CHOLESTEROL 74.84 mg; IRON 1.06 mg; Sodium 847.26mg; CALCIUM 21.67 mg

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My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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