*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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Quick, easy, spicy, delicious!! I "may" have used a bit too much cayenne pepper, but otherwise followed the recipe as written, and we really liked it.
One tip - Put it under the broiler for the last five minutes or so!!
I followed the cooking instructions, although instead of 6 thin chops, I had 4 3/4" chops. Cooking thin chops for 30 min at 440 degrees seemed really odd to me, and even though mine were thicker, I set timer for 20 min to check. Sure enough they had an internal temp of over 200 degrees!
I did make one change which was using Sweet Baby Ray's Hawaiian BBQ sauce. I also used the tip about putting it under the broiler for the last 5 minutes. Served with Coleslaw, Baked Pineapple, and Baked Potatoes. Yummy!!!
Absolutely flavourful. Used homemade red wine vinegar, french dijon mustard, and instead of topping it with 2tbs of sauce i topped them with 1 and flipped them 15mins into cooking and then topped them with the other. Next time will add 1 more spoon of honey to add consistency and counter act with the cayenne pepper.
I used 2 bone -in pork chops and made the sauce as directed. I used directions from another recipe that I have that bakes the pork chops at 325 for 15 minutes on each side and they were PERFECT! Very flavorful! I will say that if I make this with more pork chops I would make the sauce accordingly to the amount. I feel it was just enough for two chops! So good & I will definitely make this again & again!
This was excellent! Everybody loved it at dinner tonight. I used red wine vinegar because that's what I had and only 1/2 tsp of cayenne but those were the only changes I made. I baked it a full 30 minutes at only 400 degrees, by mistake, and it was perfect!
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