The other night I made this Smothered Barbecue Pork Chop recipe for dinner, and let me tell you, they were pretty darn good! Very easy and just a few ingredients (you probably guessed that… you know me so well….) What are they smothered with? So glad you asked… read on…
I had boneless pork chops in the fridge and I was trying to figure out what to do with them. I thought, we haven’t had barbecue in a while. And then I thought about the onions I had in the cabinet… we love caramelized onions around here…. and then I thought, bubbly melted cheese can never hurt… and voila! Smothered Barbecue Pork Chops. The finished dish is directly related to the quality of the barbecue sauce you use, so choose wisely :) I used Stonewall Kitchen Maple Chipotle Grille Sauce.
There will be a lot of juicy “gravy” at the bottom of the baking dish. I recommend serving them with mashed potatoes or roasted potatoes and spooning the sauce over the top.
Smothered Barbecue Pork Chops Recipe
- 4 boneless pork chops, about 3/4″ thick (total of 1 1/4- 1 1/2 pounds)
- 1/2 cup barbecue sauce
- 2 tablespoons butter
- 2 medium onions, thinly sliced
- 1 cup shredded cheddar cheese
Preheat oven to 350 degrees. Spray a baking dish with nonstick cooking spray.
Wash pork chops and pat dry with paper towels. Place in baking dish. Pour barbecue sauce over pork chops.
Place pork chops in oven and bake about 30 minutes until meat thermometer reads 140 degrees.
While pork chops are baking, melt butter in large skillet. Cook onions over low-medium heat until golden, about 20 minutes. Season with salt and pepper.
Remove pork chops from oven and turn on broiler. Top pork chops with caramelized onions, then cheese. Place under broiler and cook until cheese is golden and bubbly (about 2 minutes.) Remove pork chops from oven and allow to rest about 5 minutes before serving. (Temperature of meat should be 145 degrees for serving.)
Makes 4 servings.
PS- For more very simple recipes, you will want to grab your copy of my latest FREE e-magazine issue! Lemon cookies, Maple Glazed Parsnips & Carrots, and Garlic Parmesan Mashed Potatoes! The issue goes out tomorrow, sign up in the box in the upper right side of this page, or just click here. And really, it’s FREE :)