I confess to having a real love for both Barbecue and for Pork Chops. I have been making easy bbq pork chops in the oven for many years. At least since I was a young bride.
My original recipe used a can of tomato soup and a packet of dry Italian salad dressing mix, and I have to say it was/is very, very good. That recipe you could either cook the chops totally on top of the stove or brown them on the stove and finish in the oven.
They were fabulous either way.
.JPG "Easy Oven Barbecued Pork Chops")
I discovered this recipe I am sharing today on a blog called Spicy Southern Kitchen. I had picked up a small package of two pork chops and was looking for something different to do with them. This recipe caught my eye.
The chops looked tender and delicious.
However, the recipe was for a much larger family. I am only one person, and so I downsized it to cook only two chops. I ate one today and the other I will chop up and make fried rice with tomorrow. Mmmm, BBQ Pork Chop Fried Rice. Sounds yummy to me!
.JPG "Easy Oven Barbequed Pork Chops")
I always use bone in pork loin chops. Not only are they more tender than the boneless ones, but they also have more flavor because of the bone.
They always turn out juicy, with that bit of meat attached to and next to the bone being just like a spare rib in texture, succulence and flavor. What's not to love about that!
.JPG "Easy Oven Barbequed Pork Chops")
WHAT YOU NEED TO MAKE OVEN BARBECUED PORK CHOPS
I bet you have everything in the kitchen right now that you need, or you can do with a quick trip to the shops!
- 2 thick bone-in pork loin chops
- salt and black pepper to taste
- 1/2 cup (122g) tomato ketchup
- 1/4 cup (61g) chili sauce
- 2 TBS soft light brown sugar
- 1 TBS honey
- 1/2 TBS Worcestershire Sauce
- 1/2 TBS yellow mustard
- 1/2 tsp apple cider vinegar
- 1/4 tsp paprika
- 1/4 tsp garlic powder (NOT SALT)
- 1/8 tsp cayenne pepper
- 1/8 tsp celery salt
Aside from the seasonings, these are the main ingredients for the sauce. I thought I would take a photograph of them to show you. You don't need to use these brands, it's just what I had in the house.
I thought some British people might be a bit confused about the Chili sauce. As you can see it is not a Thai chili sauce, but a spicy version of tomato ketchup. (The best way I can describe it.)
.JPG "Easy Oven Barbecued Pork Chops")
When I was in the UK, I used to buy mine from an American grocery supply co called Skyco. You could get a lot of North American ingredients from them, and I did. I am not sure if they still carry it or not.
If you are unable to get it, just replace it with more tomato ketchup and perhaps a dessertspoon of tomato chutney. Or even just the equivalent in tomato chutney. I think that would work brilliantly!
.JPG "Easy Oven Barbequed Pork Chops")
HOW TO MAKE EASY OVEN BARBECUED PORK CHOPS
These really are a doddle to make and there is very little to clean up when you are done! That's always a bonus as far as I am concerned!
Everything is done in the oven. There is no frying involved at all. No splattering on top of your stove top, etc. Easy peasy.
.JPG "Easy Oven Barbequed Pork Chops")
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a baking dish large enough to hold your chops in a single layer.
Season your chops all over with salt and black pepper. Place into the baking dish.
Whisk together all of the remaining ingredients and pour them over the chops in the baking dish. Cover tightly with aluminum foil.
Bake, covered, in the preheated oven for 35 to 40 minutes.
Uncover, flip chops over and spoon the sauce over top. Bake for a further 10 minutes.
Spoon sauce over top again and then broil for 2 to 5 minutes until the chops start to gild.
Remove the chops from the oven and place the chops on a heated serving platter or two heated plates.
Skim the fat from the sauce left in the dish. Whisk well together and then spoon over the chops. Serve immediately.
TOP TIP - The best way to skim the fat is to take a double wad of paper towels and just brush it over top of the drippings. It will absorb all the fat and leave the sauce behind.
.JPG "Easy Oven Barbequed Pork Chops")
I could probably have broiled mine for a bit longer, but I didn't want to risk burning them and to be honest these were delicious just as they are.
I served mine with some squash and the green beans left from making the soup yesterday. What a yummy supper this was!
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PORK CHOPS WITH CREAM GRAVY - Deliciously tender pork chops with pepper gravy, a creamy pepper gravy. The same type of cream gravy that you might enjoy on biscuits with sausage. The chops are perfectly cooked, well flavored and spiced. The cream gravy is rich and the perfect accompaniment. Together they are excellent eating!
DEVILED PORK CHOPS - Sized for just two people, this recipe pleases on every level, but can also be doubled to feed four. Crisp coated deliciously tender chops served with creamy rich potatoes are practically unbeatable in my humble opinion!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
Easy Oven Barbecued Pork Chops
Yield: 2
Prep time: 5 MinCook time: 55 MinTotal time: 1 Hour
Tender and delicious pork chops with a beautiful BBQ flavor. Simple to make. Finger-licking tasty.
Ingredients
- 2 thick bone-in pork loin chops
- salt and black pepper to taste
- 1/2 cup (122g) tomato ketchup
- 1/4 cup (61g) chili sauce
- 2 TBS soft light brown sugar
- 1 TBS honey
- 1/2 TBS Worcestershire Sauce
- 1/2 TBS yellow mustard
- 1/2 tsp apple cider vinegar
- 1/4 tsp paprika
- 1/4 tsp garlic powder (NOT SALT)
- 1/8 tsp cayenne pepper
- 1/8 tsp celery salt
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a baking dish large enough to hold your chops in a single layer.
- Season your chops all over with salt and black pepper. Place into the baking dish.
- Whisk together all of the remaining ingredients and pour them over the chops in the baking dish. Cover tightly with aluminum foil.
- Bake, covered, in the preheated oven for 35 to 40 minutes.
- Uncover, flip chops over and spoon the sauce over top. Bake for a further 10 minutes.
- Spoon sauce over top again and then broil for 2 to 5 minutes until the chops start to gild.
- Remove the chops from the oven and place the chops on a heated serving platter or two heated plates.
- Skim the fat from the sauce left in the dish. Whisk well together and then spoon over the chops. Serve immediately.
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There is a distinct Autumn chill in the air today. As I write this it is the 1st of October. This is the time of year that we can begin enjoying the odd bowl of soup.
I love soup suppers. Usually, they are fairly easy to put together, quick to make and often hearty and deliciously rib-sticking!
This delicious recipe I am sharing today is one I found and adapted from the Gooseberry Patch book entitled, Autumn Recipes from the Farmhouse. It is attributed to Shelley Turner from Boise ID.
I love the recipes in the Gooseberry Patch books. They are always simple and delicious. The kind of food that you want to feed your family and yourself!
.JPG "Ham, Potato & Green Bean Soup")
This is a great little soup. It goes together very quickly and uses things that I almost always have in my larder/refrigerator/freezer.
I always keep an assortment of tinned vegetables in my store cupboard. I am a queer duck I suppose. I love canned green beans and carrots and corn. I think the only canned vegetables I am not fussy on are peas and Brussels sprouts.
.JPG "Ham, Potato & Green Bean Soup")
I actually cannot think of a vegetable that I don't like. Having an assortment of canned vegetables in the store cupboard has always served me well. You can use them for all sorts of tasty casseroles and dishes such as this tasty soup recipe I am sharing today.
This delicious soup makes for a great little dinner when you are short on time but still want to feed your family something which is hearty and balanced.
True confession, I cut the recipe in half today. I am however, showing you the full-sized recipe. If you would like to know my half-sized measurements, message me. I am happy to share them.
.JPG "Ham, Potato & Green Bean Soup")
WHAT YOU NEED TO MAKE HAM, POTATO & GREEN BEAN SOUP
There is nothing complicated or out of the ordinary here.
- 3 1/2 cups (490g) peeled, diced potatoes
- 1 stick celery, diced
- 1 small onion, peeled and diced
- 3 1/4 cups (780ml) chicken broth (stock)
- 1 (14 1/2 oz/420g) tin of cut green beans, drained
- 1 cup cooked ham, diced (about 3/4 pound)
- 1/4 tsp dried thyme
- garlic powder (not salt), fine sea salt, and ground pepper to taste
- 5 TBS butter
- 5 TBS all-purpose plain flour
- 2 cups (480ml) whole fat milk
- Grated cheese to serve (I like cheddar)
.JPG "Ham, Potato & Green Bean Soup")
You can use diced boiled ham if you wish, or even diced leftover roasted ham. Obviously if you have leftover roasted ham, it will have a bit more flavor than the regular diced boiled ham.
Today I used a piece of a ham steak which I had.
For the chicken stock, I use a liquid stock concentrate that you re-constitute with water. You can use any kind of chicken stock which you have, even stock cubes, but bear in mind stock cubes will be a bit saltier than regular stock. Judge the amount of seasoning you use accordingly.
.JPG "Ham, Potato & Green Bean Soup")
I don't see why you can't use frozen cut green beans in this soup. They may take a bit longer to cook through to a nice texture. You don't want them to be crispy tender in this. You really want them to melt in your mouth. Fresh green beans would also be nice.
But if you are using fresh or frozen green beans, my advice is to pre-cook the before adding them to the soup. I just used regular cooking potatoes and onions. I do not recommend using red onions.
.JPG "Ham, Potato & Green Bean Soup")
Do use full fat milk. It will add a nice creamy rich flavor and texture to the soup. It really is delicious.
I served mine with crackers, but you could also serve it with soft dinner rolls, crusty bread, or even a grilled cheese for the heartiest of eaters.
.JPG "Ham, Potato & Green Bean Soup")
HOW TO MAKE HAM, POTATO & GREEN BEAN SOUP
Nothing really could be easier. It's very simple.
Combine the potatoes, onion, celery and chicken broth in a soup pot. Bring to the boil over high heat. Reduce to medium. Add the ham and green beans, along with any seasonings.
Simmer until the potatoes are tender.
Melt the butter in a saucepan. Whisk in the flour and cook for about 2 minutes to cook out the flour taste, stirring constantly. Slowly whisk in the milk. Cook and stir over medium heat until thickened.
Whisk the milk mixture into the potato soup. Heat through gently. Ladle into heated bowls, topping each serving with cheese if desired.
.JPG "Ham, Potato & Green Bean Soup")
I was really pleased with how this soup turned out. For something which was essentially a very simple make, the flavors were outstanding. I wasn't sure about the garlic, but I added it, and I am glad that I did. I think I added about 1/4 tsp which was just enough.
It was just enough without going overboard. I also added the thyme myself. Thyme goes very well with green beans (as does garlic) and potatoes and ham for that matter. It added a deliciously high hint of herbiness. If you are not fond by all means leave it out.
That bit of cheese sprinkled on top was a really nice touch. You can of course leave that off. It isn't a given, but it went very well.
I really, really enjoyed this soup. I will definitely be making it again! I highly recommend.
.JPG "Ham, Potato & Green Bean Soup")
If you are a lover of soups, you might also enjoy these other delicious options! Tis the season!
STONE SOUP -Stone Soup was one of my children's favorite stories when they were growing up and so this simple cabbage, tomato and rice soup became known as Stone Soup. It's a deliciously hearty testament to what can be done with a bit of this, a bit of that, and a whole lot of nothing!
LITTLE MEATBALL SOUP - It's amazing what you can do with a package of macaroni, a tin of tomatoes, some stock cubes and a pound of Italian sausage!! This deliciously hearty soup is fantastic ladled into heated bowls and topped with a smattering of good, grated cheese! Some garlic toast on the side would be great!
Ham, Potato & Green Bean Soup
Yield: 4
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
A creamy soup that comes together in minutes. Hearty and delicious! We enjoy it with a bit of cheese sprinkled on top.
Ingredients
- 3 1/2 cups (490g) peeled, diced potatoes
- 1 stick celery, diced
- 1 small onion, peeled and diced
- 3 1/4 cups (780ml) chicken broth (stock)
- 1 (14 1/2 oz/420g) tin of cut green beans, drained
- 1 cup cooked ham, diced (about 3/4 pound)
- 1/4 tsp dried thyme
- garlic powder (not salt), fine sea salt, and ground pepper to taste
- 5 TBS butter
- 5 TBS all-purpose plain flour
- 2 cups (480ml) whole fat milk
- Grated cheese to serve (I like cheddar)
Instructions
- Combine the potatoes, onion, celery and chicken broth in a soup pot. Bring to the boil over high heat.
- Reduce to medium. Add the ham and green beans, along with any seasonings.
- Simmer until the potatoes are tender.
- Melt the butter in a saucepan. Whisk in the flour and cook for about 2 minutes to cook out the flour taste, stirring constantly. Slowly whisk in the milk.
- Cook and stir over medium heat until thickened.
- Whisk the milk mixture into the potato soup. Heat through gently.
- Ladle into heated bowls, topping each serving with cheese if desired.
Most Wednesday evenings will see me having supper out at a local restaurant with my father and his two friends Hazel and Marilyn. It's just nice to get out of the house in a fresh setting and have some other people to talk to.
My father ordered cherry pie for his dessert the other night and we got to talking about how much we love cherry pie and cherry pie filling.
Hazel said that reminded her of a dessert she used to make for her family using a can of cherry pie filling and a can of refrigerated cinnamon rolls. She said it was very good and it sounded really good too, and relatively easy.
.JPG "Apple Cinnamon Roll Bake")
I was still thinking about it when I got home. I got to thinking that it would probably be great using any kind of pie filling and then I thought oh boy, would it ever be delicious using apple pie filling.
And it is apple season, the autumn, the season for everything pumpkin and apple. I decided to look online to see if anyone else had thought of that and, lo and behold, I discovered this recipe on the Pillsbury site, for a make-ahead apple pie cinnamon roll breakfast bake.
Now that's a mouthful!
.JPG "Apple Cinnamon Roll Bake")
It actually sounded delicious and used very few ingredients. A bit more than what Hazel had discussed, but still very few.
I was not able to get the same size tin of Cinnamon rolls and so I used the tin that has 8 smaller rolls in it rather than the one with 5 larger rolls. It worked out just fine.
.JPG "Apple Cinnamon Roll Bake")
Their recipe also used a lot of extra sugar. 1/2 cup of brown sugar packed actually (100g) I thought that the cinnamon rolls and apple pie filling would be quite sweet enough and so I did not add that much.
I only added 3 TBS, so roughly half the amount. I did add all of the cinnamon required, because . . . well, can you ever have too much cinnamon??? I think not!
.JPG "Apple Cinnamon Roll Bake")
With the Thanksgiving holiday coming up on the weekend of the 8th of October here in Canada, I thought this would make an excellent breakfast bake for my son and his family who are supposed to be coming over from New Brunswick.
With two strapping boys, this is the perfect size. I did want to try it first myself to see if it was any good, and wow. It's really good. I mean . . . look at it!
.JPG "Apple Cinnamon Roll Bake")
If your tastebuds aren't tingling at the sight of that, there's something wrong! And the smell when it was baking was incredible.
Plus, it was amazingly easy to make. It could not get any easier! It would be a fantastic breakfast or brunch break, but also with a scoop of Ice Cream on top it would make a fabulous dessert, which is how I enjoyed mine today.
And I have to tell you, served warm, with all of those delicious apple and cinnamon flavors, and that cold vanilla ice cream melting down into them, who needs apple pie!
WHAT YOU NEED TO MAKE APPLE CINNAMON ROLL BAKE
You can do it their way, or you can do it mine.
- 1 can of refrigerated cinnamon rolls (save the icing)
- 21oz (540ml) can of apple pie filling
- 2 TBS butter, melted
- 1/2 tsp ground cinnamon
- 3 TBS soft light brown sugar
.JPG "Apple Cinnamon Roll Bake")
In the UK the refrigerated Cinnamon Rolls are by a company called Jus Roll and you can find them in the chiller section of the store next to the croissant roll dough. They are pretty much the same thing.
Just use the stuff called Apple Fruit Filling, which is what you use to make apple pies with. Here it's made with Jona Gold apples in the UK with Bramley.
Both delicious.
.JPG "Apple Cinnamon Roll Bake")
HOW TO MAKE APPLE CINNAMON ROLL BAKE
Nothing could really be easier.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 10-inch, deep pie dish, or 1.5 liter/1.5 quart baking dish.
Cut the cinnamon rolls into 1-inch pieces. Place them into the pie dish, spreading them out evenly. Drizzle with the melted butter. Sprinkle with half of the ground cinnamon and 1 TBS of brown sugar.
Spoon half of the tin of pie filling over top, chopping up some of the larger pieces of apple. Stir together with the cinnamon rolls and spread out evenly. Sprinkle with 1 TBS of the brown sugar. Spread the remaining pie filling over top evenly. Sprinkle with the last TBS of brown sugar and the remaining ground cinnamon.
Bake in the preheated oven for 40 to 45 minutes, until the pie filling is bubbling, and the cinnamon bun pieces are golden brown on the edges. It should not be gooey in the center.
Remove from the oven. Slightly warm the icing from the tin of cinnamon rolls and drizzle it over top.
Serve warm as is spooned out into bowls. For breakfast serve with a hot beverage. For dessert a nice scoop of vanilla ice cream on top of each serving goes very well.
.JPG "Apple Cinnamon Roll Bake")
This really was amazingly tasty. I would even go so far as to call it incredibly moreish. I would give it an easy 10 out of 10!
If you are a fan of apple recipes, you might also like the following recipes:
QUICK AND EASY APPLE TARTS - Halved and sliced apples. Puff pastry and a bit of ingenuity is all you need for these quick, easy and delicious apple tarts. Incredibly yummy! Pretty too!
APPLE JACK COOKIES - Think of your favorite chocolate chip cookie . . . crisp edged . . . buttery and chewy almost caramel like in the centers . . . now replace the chocolate chips with diced apples. Chewy, sweet and crisp edged.
Apple Cinnamon Roll Bake
Yield: 6
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
Delicious, quick and easy to make, this simple dessert is sure to become a firm family favorite!
Ingredients
- 1 can of refrigerated cinnamon rolls (save the icing)
- 21oz (540ml) can of apple pie filling
- 2 TBS butter, melted
- 1/2 tsp ground cinnamon
- 3 TBS soft light brown sugar
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 10-inch, deep pie dish, or 1.5 liter/1.5 quart baking dish.
- Cut the cinnamon rolls into 1-inch pieces. Place them into the pie dish, spreading them out evenly. Drizzle with the melted butter. Sprinkle with half of the ground cinnamon and 1 TBS of brown sugar.
- Spoon half of the tin of pie filling over top, chopping up some of the larger pieces of apple. Stir together with the cinnamon rolls and spread out evenly.
- Sprinkle with 1 TBS of the brown sugar.
- Spread the remaining pie filling over top evenly.
- Sprinkle with the last TBS of brown sugar and the remaining ground cinnamon.
- Bake in the preheated oven for 40 to 45 minutes, until the pie filling is bubbling, and the cinnamon bun pieces are golden brown on the edges. It should not be gooey in the center.
- Remove from the oven. Slightly warm the icing from the tin of cinnamon rolls and drizzle it over top.
- Serve warm as is spooned out into bowls. For breakfast serve with a hot beverage. For dessert a nice scoop of vanilla ice cream on top of each serving goes very well.
Thanks so much for visiting! Do come again!
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