Grilled Pork Chops with Tangy Sauce
Ingredients Needed
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¾ cup ketchup
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¾ cup water
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2 tablespoons distilled white vinegar
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1 tablespoon Worcestershire sauce
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2 teaspoons brown sugar
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1 teaspoon salt
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½ teaspoon paprika
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½ teaspoon chili powder
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⅛ teaspoon ground black pepper
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6 (3/4 inch) thick pork chops
Cooking Instructions
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In a medium saucepan, combine ketchup, water, vinegar, Worcestershire sauce, brown sugar, salt, paprika, chili powder, and pepper. Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally, until slightly thickened (about 5 minutes). Set aside half of the sauce for later use.
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Preheat the oven broiler. Position the oven rack 4 inches from the heat source.
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Coat both sides of the pork chops with the sauce and place them on a broiling pan rack.
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Broil the pork chops for 4 minutes per side. Baste with additional sauce. Continue broiling, turning and basting every 3-4 minutes, until the juices run clear. The internal temperature should reach at least 145°F (63°C) when checked with an instant-read thermometer.
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Serve the pork chops with the remaining sauce.
Nutritional Information (per serving)
| 183 | Calories |
| 5g | Fat |
| 10g | Carbs |
| 24g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 183 | |
| % Daily Value * | |
| Total Fat 5g | 7% |
| Saturated Fat 2g | 9% |
| Cholesterol 59mg | 20% |
| Sodium 816mg | 35% |
| Total Carbohydrate 10g | 4% |
| Dietary Fiber 0g | 1% |
| Total Sugars 9g | |
| Protein 24g | 47% |
| Vitamin C 5mg | 6% |
| Calcium 37mg | 3% |
| Iron 1mg | 6% |
| Potassium 529mg | 11% |
* 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.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5