Easy Barbecued Pork Chops


This is my favorite 'penny pincher' skillet supper. Sweet red peppers add color and flavor to this main dish, but when I'm watching our budget, I use less expensive green peppers. --Jorie Welch of Acworth, Georgia

Prep Time:
5 mins
Cook Time:
40 mins
Total Time:
45 mins
4 servings


  • 4 bone-in pork loin chops (6 ounces each)

  • 2 teaspoons canola oil

  • 1 medium green pepper, chopped

  • cup chopped celery

  • cup chopped onion

  • 1 cup ketchup

  • ¼ cup packed brown sugar

  • ¼ cup reduced-sodium chicken broth

  • 2 tablespoons chili powder


  1. In a large nonstick skillet, brown pork chops in oil over medium-high heat. Remove chops and keep warm. Add green pepper, celery and onion to the skillet; cook and stir until vegetables begin to soften.

  2. Return pork chops to the pan. In a bowl, combine the ketchup, brown sugar, broth and chili powder. Pour over chops and vegetables. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender.


Nutritional Analysis: One serving (1 pork chop with 1/3 cup sauce) equals 312 calories, 9 g fat (2 g saturated fat), 66 mg cholesterol, 867 mg sodium, 35 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.