Sunday, April 17, 2011

Raspberry Chipotle Barbecue Pork Chops

I made these pork chops after coming home from the store with a couple of them and no idea what to really do! I had seen a few recipes that called for marinating or brining the chops for a few hours, but it was already 8:00 at night and I didn’t want to wait that long. I’ve seen similar methods to this on cooking shows, so just went with my instincts and what I could remember from the shows to make these pork chops.
I don’t know about anyone else, but I’ve had my fair share of dry pork. In fact, these were the first pork chops I’ve eaten in at least 15 years! I had had more than one experience with dry pork, so I had resolved that I didn’t really care for it as a result. That was until I moved to De Pere… We have a really nice grocery store here, with a large selection of fresh meat products (including chicken, seafood, beef, and pork), and I couldn’t help but notice the beautiful-looking pork chops while making other selections. For many months, I hesitated in buying any of them, though. Finally, after him-hawing about them for a few days, I decided that I really should give them a shot again, especially considering how well I know that sometimes people have negative preconceived notions based on bad experiences. And I’m glad I did! These pork chops turned out moist and flavorful, not like the ones I remember at all. This time, I used a packaged barbecue sauce that I really like, but you may feel free to use your own favorite packaged or even homemade sauce.

Printable Recipe

2 (1” thick) boneless pork chops
Sea salt and freshly ground black pepper
Raspberry Chipotle Barbecue Sauce
2 c. water

Preheat oven to 350°.
Prepare a non-coated sauté pan by heating a couple tablespoons of canola or extra virgin olive oil over medium high heat. Salt and pepper both sides of the pork chops and add to the sauté pan when the oil starts to shimmer; sauté for 3 - 4 minutes per side to create a nice golden brown crust on both sides of the chop. (You want to be sure to wait until the oil is hot so that when you add the meat to the pan it sears the outsides, creating a nice golden brown crust. You should hear the sound of the meat searing as soon as you add it to the pan.)
When the pork chops have been browned on both sides, remove the sauté pan from the heat, spread a good amount of barbecue sauce over the top of each chop, pour the water over the chops, cover the pan with foil, and place it in the oven for 20 to 30 minutes, until the pork reaches a minimal internal temperature of 160° for medium-well done (170° for well done).
Remove the pork chops from the oven and set the oven to broil. Move the pork chops from the sauté pan and transfer to a broiler pan or foil-lined baking sheet; baste the pork chops with more barbecue sauce and place under the broiler until the sauce thickens slightly, turn chops over and baste and broil again. Remove pork chops from the oven and let sit for a few minutes before serving. Makes 2 servings


  1. I actually have a bottle of a similar sauce sitting in pantry waiting to be used... thanks for the inspiration!!!

  2. You're very welcome!! If it had been nicer out when I had made these, and not so late at night, I would have thrown them on my charcoal grill to finish with the final glazing of barbecue sauce, which would have been even more divine!

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