Thursday, January 23

Chipotle BBQ Pork Chops

Crunchy on the outside and moist on the inside. These pork chops are a great way to spice up a weeknight dinner. The combination of a lightly spiced breading really helps accentuate the tangy chipolte sauce. Serve along side rice for a great meal.

Full time 30 minutes
Serves 4-6

You will need:

6 boneless pork chops, medium cut 1/2"-3/4" thick
1 egg, beaten

For Sauce:

1 can chipolte chilies, chopped fine
1 cup ketchup
1/2 cup warm water
2 tbsp brown sugar
1 tbsp olive oil
1 tbsp white vinegar or cider vinegar
1/2 tbsp Worcestershire sauce
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground black pepper
1/4 tsp celery salt (or salt)

For breading:

1 cup panko bread crumbs, lightly crushed
1/2 cup butter crackers, lightly crushed (Ritz)
2 tbsp butter, melted
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp salt
1/2 tsp paprika
1/4 tsp chili powder

Let us begin:

Preheat oven to 400'.

In a high sided bowl mix all breading ingredients together. Make sure you work it really well with a fork. You want to create a evenly moist mixture.

Place egg in a high sided bowl and dip pork chop into it. Then place pork chop into breading mixture.

Make sure to flip over at least once to fully coat.


Place chop onto a non-stick baking sheet and continue until all chops are coated.



Place in oven and cook for 20-25 minutes.

While these cook, mix all sauce ingredients in a small sauce pan.

Bring mixture to a gently boil over medium-high heat whisking continuously.

Once mixture comes to a gently boil, lower heat to medium-low and allow to cook while chops finish. Stir occasionally.

Remove chops from oven and let rest on baking sheet for 3-5 minutes.


Turn heat off from sauce, stir well and pour over chops.


Move to serving plate and cheers!