Baked Pork Chops with Andouille Barbecue Sauce
By Sue Serves 6
This recipe is sort of high in fat and calories. A once a year type of meal. Perhaps you have suggestions on how I could make this recipe a bit healthier?
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- 1 spray Nonstick vegetable oil spray
- 1 ½ cups diced andouille sausage (about 7 ounces)
- 1 ½ cups chopped onion
- 2 cups tomato sauce
- ¼ cup balsamic vinegar
- 1 tablespoon dark brown sugar
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 6 1-inch-thick rib pork chops
- 1 × Additional chili powder and ground cumin
You may also need:
A Pot, Cooking Thermometer, Kitchen Knife, Skillet, Spoon
Heat oven to 350 degrees F.
Sauté sausage and onion in heavy large saucepan over medium-high heat until onion begins to brown (about 8 minutes).
Add tomato sauce, vinegar, sugar, 2 teaspoons chili powder, and 1 teaspoon cumin. Bring to boil and remove from heat.
Meanwhile, sprinkle chops on both sides with salt, then chili powder and cumin.
Heat a large sauté pan with olive oil over medium heat. Brown pork chops on both sides (approximately 2 minutes per side).
Place pork chops in oven in the same skillet (with a heat proof handle) and cook for 20 minutes or until internal temperature reaches 145 degrees F.
Spoon andouille sauce over top of chops and serve.
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