Casseroled Chops in Barbecue Sauce

Casseroled Chops in Barbecue Sauce

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Servings: 4
Calories: 468


  • 4 pork chops
  • salt and freshly ground black pepper
  • 1 oz butter
  • 2 tbsp olive oil
  • 1 Spanish onion sliced
  • 3 tbsp wine vinegar
  • 3 tbsp lemon juice
  • 3 tbsp soft brown sugar
  • 10 floz tomato ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 green pepper seeded and diced
  • 2 stalks celery diced


  • Trim the fat from the chops, leaving just a narrow border. Slash the remaining fat at intervals to prevent the chops curling. Season with pepper, bring to room temperature, then season with salt and more pepper.
  • in a large frying-pan, heat the butter and olive oil. When foaming subsides, brown the chops 2 at a time on both sides and transfer to a flameproof casserole.
  • Add the sliced onion to the frying-pan and saute gently, stirring frequently, for 2-3 minutes until transparent.
  • Stir in the remaining ingredients, add 300 ml (10 fl oz) water and season with salt and freshly ground black pepper. Bring to the boil, stir to remove the sediment from the base of the pan and pour over the chops. Reduce the heat, cover and simmer gently for 1 hour or until the chops are tender, turning them from time to time. Serve.
Calories: 468 kcal
Carbohydrates: 35 g
Protein: 31 g
Fat: 22g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 105 mg
Sodium: 919 mg
Potassium: 933 mg
Fiber: 1 g
Sugar: 28 g
Vitamin A: 691 IU
Vitamin C: 35 mg
Calcium: 53 mg
Iron: 2 mg
Ingredients Pork, Pork Chop
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