Best Saucy Chops Recipes

SAUCY PORK CHOPS

Steps:

• Sprinkle pork chops with garlic powder, salt and pepper. In a large skillet, brown chops in oil on both sides; drain. , In a small bowl, combine the ketchup, brown sugar and liquid smoke if desired. Pour half of the sauce into a 3-qt. slow cooker. Top with pork chops and remaining sauce. Cover and cook on low for 4-5 hours or until meat is tender.

SWEET-AND-SAUCY PORK CHOPS

Steps:

• Season pork chops with salt and sprinkle evenly with 1/2 tsp. sugar. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook chops, undisturbed, until well browned underneath, about 3 minutes. Turn and cook just until second side is lightly browned, about 1 minute. Transfer chops to a plate (they won't be fully cooked); reduce heat to medium.
• Pour remaining 1 Tbsp. oil into same skillet and add shallot and garlic. Cook, stirring often, until softened and just beginning to brown, about 3 minutes.
• Add vinegar and remaining 1 tsp. sugar to skillet. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.
• Add rosemary, capers, and 1/2 cup water to skillet; season with salt. Reduce heat as needed to maintain a very low simmer. Add butter and swirl pan continuously (and vigorously) until sauce becomes smooth, glossy, and emulsified.
• Return pork chops to skillet, arranging darker side up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes (a thermometer inserted near the bones should register 135°F).
• Transfer pork chops to plates and spoon sauce over.

SAUCY SLOW COOKER PORK CHOPS

Steps:

• Heat olive oil in a large skillet over medium heat; cook pork chops in the hot oil until browned, about 5 minutes per side. Transfer browned pork chops to a slow cooker; top pork chops with onion and green peppers.
• Whisk tomato sauce, brown sugar, vinegar, Worcestershire sauce, and salt together in a bowl. Pour sauce into slow cooker, gently stirring to coat meat and vegetables.
• Cook pork chops on Low until tender, 6 to 8 hours.
• Transfer pork chops to a serving platter; tent with aluminum foil to keep warm. Whisk cornstarch into sauce until thickened; spoon sauce and vegetables over pork chops.

BAKED SAUCY PORK CHOPS

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium heat. Brown pork chops on both sides. Transfer to a greased 11x7-in. baking dish; sprinkle with onion., In a bowl, mix remaining ingredients; pour over chops. Bake, covered, until a thermometer inserted in pork reads 145°, 15-20 minutes. Let stand 5 minutes before serving.

SAUCY CHINESE PORK CHOPS

Steps:

• Place pork chops in a 3-qt. slow cooker coated with cooking spray. In a small bowl, combine the onion, ketchup, brown sugar, water, soy sauce, garlic and ginger. Pour over chops. Cover and cook on low for 3-4 hours or until meat is tender. Serve with rice and cooking juices.

SAUCY PORK CHOPS

Steps:

• Heat oven to 400ºF.
• Place chops in 8-inch square baking dish sprayed with cooking spray.
• Mix remaining ingredients until blended; pour over chops.
• Bake 35 to 40 min. or until done (145ºF). Remove from oven. Let stand 3 min. before serving.

EASY SAUCY APPLESAUCE PORK CHOPS

Steps:

• In a bowl, combine the applesauce, sugar, soy sauce, garlic and ginger; mix well and pour into a greased 13" X 9" X 2" baking dish.
• In a skillet, brown the pork chops in the butter.
• When browned on both sides, place over the applesauce mixture.
• Bake, uncovered, in a 350 degree oven for 30 minutes or until meat is tender.

SAUCY CHOPS II

Steps:

• Over medium-high heat, melt butter in a large saucepan. Add pork chops and cook until browned on both sides. Season with salt and pepper. Top with onion slices.
• In a bowl, stir together soup, ketchup and Worcestershire sauce. Pour soup mixture over pork chops.
• Cover pan and simmer until meat is no longer pink inside and thermometer reads 145 degrees F (63 degrees C), about 40 to 60 minutes.

SAUCY SALSA BAKED PORK CHOPS - WITH A TWIST !

Steps:

• Heat your oven to 375°F.
• Heat your frying pan to medium.
• Add the oil to the pan.
• Add the pork chops. Season with salt, pepper and garlic powder.
• Lightly brown for about 2 minutes per side.
• In a separate bowl, combine the salsa (I used mild but you can choose the heat that you like) and marmalade.
• Remove the pork chops and place into an oven proof dish. (I used a glass pyrex pie plate).
• Smother the chops with the salsa mixture and chopped onions.
• Put into the oven for approximately 40 minutes.
• Turn the chops 1/2 way and baste with the sauce.
• Serve with the extra sauce over the chops!

SAUCY OVEN BAKED PORK CHOPS

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, vinegar, brown sugar, and ketchup.
• Place pork chops in a medium baking dish, and spread with 1/2 of the sauce.
• Bake pork chops for 30 minutes in preheated oven. Turn, and spread with remaining sauce. Continue baking for 30 minutes or until internal temperature of the pork chops reach 145 degrees.

SAUCY MUSHROOM PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. In a large nonstick skillet, brown chops on both sides in 1 teaspoon oil; remove and keep warm. In the same skillet, saute mushrooms and onion in remaining oil until tender. Add garlic; cook 1 minute longer., Add wine, stirring up any browned bits; cook for 4-6 minutes or until liquid is reduced by half. Stir in soup and broth. Bring to a boil. Return pork chops to the pan. Reduce heat; simmer, uncovered, for 8-10 minutes or until a thermometer reads 160°.

CAMPBELL'S® SAUCY PORK CHOPS WITH SPINACH AND TOMATOES

Steps:

• Heat oil in large non-stick skillet over medium-high heat. Cook pork chops 5 minutes per side, or until cooked through. Transfer to plate. Reduce the heat to medium.
• Add tomatoes and garlic to pan; cook, stirring, for 2 minutes. Stir in soup, water, vinegar, lemon juice, and Worcestershire sauce; cook, stirring constantly, until boiling.
• Add spinach to pan; reduce heat, cover and simmer 2 minutes until spinach is wilted. Stir wilted spinach into sauce. Return pork to pan; cover with sauce. Sprinkle with basil.

SLOW-COOKER SAUCY PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet, heat oil over medium heat. Brown pork chops in batches; drain. Transfer to a 3-qt. slow cooker., In a large bowl, combine soup, onion, ketchup and Worcestershire sauce; pour over chops. Cover and cook on high for 4-5 hours or until meat is tender. Serve with potatoes or rice.

SAUCY PORK CHOPS WITH VEGETABLES

Steps:

• In a large skillet coated with cooking spray, brown pork chops on both sides. Remove and set aside. , In the same skillet, saute the carrots, green pepper and onion until crisp-tender, stirring to loosen any browned bits from pan. Stir in the soup, water and sage. , Return chops to the pan. Cover and simmer for 15-20 minutes or until a thermometer reads 160°. Serve with noodles or rice.

SAUCY CROCK POT PORK CHOPS

Steps:

• In a large skillet, cook pork chops in oil until lightly browned on each side.
• Sprinkle with salt and pepper and place in crockpot.
• In a bowl, combine the soup, onion, ketchup and Worcestershire sauce and pour over chops.
• Cover and cook on high for 4-5 hours or until meat juices run clear.

SAUCY BREADED PORK CHOPS

Steps:

• In a resealable plastic bag, combine the flour, salt and pepper. Add pork chops, one at a time, and shake to coat. In a shallow bowl, beat egg and water. Dip chops in egg mixture, then coat with cracker crumbs. , In a nonstick skillet, cook pork in 1-1/2 teaspoons butter and 1-1/2 teaspoons oil over medium heat for 10 minutes. , Meanwhile, for sauce, combine the ketchup, brown sugar, vinegar and mustard in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Set aside and keep warm., Remove chops from skillet. Saute onion in remaining butter and oil for 1 minute. Return pork to the pan; top with sauce. Reduce heat; cover and cook for 8-10 minutes or until a thermometer reads 160°.

SAUCY PORK CHOPS WITH CRANBERRIES FOR THE CROCK POT!

Steps:

• In a nonstick skillet, heat oil over medium-high heat. Brown pork chops on both sides and transfer to slow cooker. Drain fat from pan.
• Reduce heat to medium. Add leeks and cook, stirring, until softened. Add garlic, salt and peppercorns. Cook, stirring for 1 minute. Stir in port, marmalade and cranberries and bring to a boil.
• Pour mixture over pork. Cover and cook on low for 5 hours or on high for 2 1/2 hours, until pork is tender and just a hint of pink remains. Serve immediately.
• Enjoy!

EASY AND SAUCY CROCK POT PORK CHOPS - HEALTHIER VERSION!

Steps:

• Sprinkle pork chops with garlic powder, salt and pepper.
• In a large skillet, brown the pork chops in oil on both sides.
• In a bowl, combine the ketchup, brown sugar and liquid smoke.
• Pour half of the sauce into the bottom of a slow cooker.
• Top with pork chops and remaining sauce.
• Cover and cook on low for 4-1/4 to 5 hours or until meat is tender.

SAUCY GRILLED PORK CHOPS

Steps:

• In a microwave-safe dish, microwave butter, covered, until melted; add brown sugar and lemon juice, stirring to dissolve sugar. Reserve 2/3 cup for drizzling., Brush pork chops with remaining sauce. Grill, covered, on an oiled rack over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. , Stir sauce to combine and gently reheat if necessary; drizzle over pork chops. Serve with lemon if desired.

SAUCY PORK CHOPS

Steps:

• In a resealable plastic bag, combine flour and pepper.
• Add pork chops and shake to coat.
• In a small nonstick skillet coated with nonstick cooking spray, brown pork chops on both sides.
• In a small bowl, combine the broth, ketchup, Worcestershire sauce and mustard; pour over pork and turn to coat.
• Reduce heat; cover and simmer for 20-30 minutes or until meat is tender.
• Remove chops and keep warm.
• Reduce heat to low.
• Stir in sour cream into pan juices; heat through (do not boil).
• Pour over chops.