If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below. These chops turn out nice and tender (and not dry!), and the sauce is terrific too- especially if you should decide to serve it over a little bit of rice. That works for me… since I’m usually trying to throw things together at the last minute at dinnertime, and my oh-so-patient family is asking… “When is dinner? When are we eating? Is it done YET?” By the time you’re done with the chops, everything will be ready in less than 30 minutes. To make a complete meal, put your rice and vegetables on to cook before you even begin the chops. It’s safe to eat pork when it reaches a temperature in the middle of at least 145 degrees. If you’re worried about whether or not it’s done inside, stick an instant-read thermometer in there to check. The chops are dusted with a light mixture of spices, then brushed with a (simple) homemade BBQ sauce and broiled– about 5 minutes on each side. This recipe is BEYOND simple and it takes about 15 minutes total to prepare. It’s wonderful and tender and juicy when cooked right, but left too long and you’ll end up with over-cooked and dry meat. Pork (like chicken) must be eyed-on while cooking. I think I’ve finally gotten the hang of it now. Maybe because 93.8% of the times that I prepare them, they turn out dry and board-like… forcing my family to chew endlessly before swallowing. I’ve always had this unreasonable fear of preparing pork chops. Garnish with fresh thyme, if you like.This is a very simple, eating-light recipe for Barbecued Pork Chops, to prepare either under the broiler in the oven (or on the grill).
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