thepioneerwoman4.3
Oven-Baked Pork Chops
Ree Drummond's oven-baked pork chops are topped with a tangy BBQ glaze and served with warm slaw for a quick and easy weeknight dinner.
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●pan
📝 Preparation Steps
1
Position racks in the upper and lower thirds of the oven. Preheat to 450˚F. Toss the bell peppers and corn on a rimmed baking sheet with 2 tablespoons olive oil, 1 teaspoon seafood seasoning, ½ teaspoon sal,t and ¼ teaspoon pepper. Spread in a single layer and roast on the lower oven rack, stirring once, until tender and lightly browned, about ⏱️ 20 minutes.
2
Meanwhile, toss the pork chops with the remaining 1 tablespoon olive oil in a bowl, then sprinkle with the smoked paprika and the remaining 1 teaspoon salt, and ¼ teaspoon pepper.
3
Set a rack on a rimmed baking sheet. Put the pork chops on the rack and brush with ¼ cup barbecue sauce. Roast until the pork is lightly browned and about halfway cooked through, 10 to ⏱️ 12 minutes. (A thermometer inserted near the bone should read over 100˚). Switch the oven to broil. Top the chops with the remaining 2 tablespoons barbecue sauce and broil until lightly caramelized and just cooked through, 5 to 7 more minutes.
4
Add the coleslaw mix and scallions to the pan of roasted peppers. In a small bowl, stir together the vinegar, sugar and remaining ½ teaspoon seafood seasoning, then pour over the tray of vegetables. Toss well. Serve pork chops with the warm slaw.
Nutrition Facts
calories
582 Calories
fat Content
32 g
fiber Content
3 g
sugar Content
16 g
sodium Content
897 mg
protein Content
44 g
trans Fat Content
0 g
cholesterol Content
140 mg
carbohydrate Content
26 g
saturated Fat Content
8 g
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