Simmered BBQ Pork Chops and Onions over Roasted Potatoes



I chose to use 5 thin-cut, boneless pork chops for this recipe, but you’re free to use bone-in or a couple more thickly-cut chops. So long as the weight of meat comes out to around .75lb [That’s 3/4 lb, for you fellow English, non-mathematical nerds].

I recommend (and highly) using a mix of onions, too. After some deliberation at the grocery store the other day, I decided that I’d use one red and one yellow onion. Believe it or not, the type of onion you use can drastically alter the flavor of your recipe. In my experience, rarely for the worse. Just different. By mixing the red and yellow, I knew I’d arrive at a sweeter, tangier result, which would compliment the salty-sour nature of the BBQ sauce.

A note or two on counting calories for this recipe. Regarding marinating and simmering: your meat will absorb very little of whatever you’re cooking/marinating it in. In other words, even though I’m using an entire bottle of BBQ sauce for this recipe, and assuming I spoon some sauce onto my place, I’ll only end up using about 1/4 the bottle (or 1/2 the bottle, if you count Peter’s portion)–and that’s if I figure generously.Also, even though we start with .75lb of meat, we’ll end up with less. As meat cooks, its weight drops as moisture and fat ‘cook out.’ So if you’re wondering why I can’t seem to compute half of .75lb when I count the calories for you , now you know what’s going on. Same goes for potatoes!

I got to buy a case of beer for this recipe, so it’s basically a winner out the gate.

Simmered Pork Chops and Onion over Roasted Potatoes
Serves Two

.75lb Pork Chops
2 tsp Pepper
1 Tbsp Garlic Powder
1 Can or Bottle Beer (I used one bottle of Alaskan Amber Ale)
16-18oz BBQ Sauce (I used Stubb’s Original BBQ Sauce @ 480 calories a bottle)
2 Onions – sliced
1 Large Russet Potato – one-inch cubes

Mix together pepper and garlic powder and rub mix into pork chops – add additional seasoning to taste. Heat a pan with high sides for a couple minutes over high heat until it’s very hot. When pan is well-heated, add pork chops and cook until just browned on both sides (approximately 20 seconds a side). Remove pork chops from pan and set aside.

Remove pan from heat and add your bottle of beer. Be careful, as beer may splatter. Using your spatula, deglaze the pan. Add your BBQ sauce and mix well. Return pan to heat and add the pork chops to the mix, making sure they are well-covered with the beer-BBQ mix. Add onions. Cover. Let simmer over low heat for 1 to 2 hours.

As your pork chops near readiness, preheat oven to 500 degrees. Season your cubed potatoes lightly with pepper. Cover a cookie sheet in foil and spread your cubed potato evenly over it. Place sheet on middle oven rack and let cook for 20 minutes, or until evenly browned.

To serve: spread potato on bottom of plate. Cover with cooked onion and pork chop. Consider serving with broccoli or asparagus on the side.

Calorie Breakdown

.25lb (3/8lb) Pork Chop [255 calories]
1/2 bottle Alaskan Amber Ale [90 calories]
4.5 oz. Stubb’s Original BBQ Sauce [120 calories]
1 Onion [20 calories]
1/2 Large Russet Potato [150 calories]



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