13 oz barbecue sauce
3 oz honey
1 tsp garlic powder
1 tsp dried basil
1 tsp dried oregano
6 pork chops, (4 to 5 ounces each), boneless, roughly 1-inch thickness
2 tbsp vegetable oil
salt and ground black pepper, to taste
To Serve:
¼ tsp parsley, per serving, chopped
1 cup mashed potatoes, per serving
2 oz roasted vegetables, per serving, done to your preference
Season your pork chops generously with salt and pepper.
Heat up your oil in a wide skillet over medium-high heat. Add the pork chops and sear evenly on all sides, roughly 3 minutes on each side. Set aside.
In a mixing bowl, combine barbeque sauce, honey, garlic powder, dried basil and oregano. Mix until evenly incorporated.
Pour ⅓ of the barbeque sauce at the bottom of the crockpot, then layer your pork chops, and finally cover with the remaining barbeque sauce.
Cover and cook for 3 to 4 hours on Low heat.
Once cooked, adjust seasoning to taste with salt and pepper.
Serve with vegetables and potatoes done to your preference. Garnish with parsley.
Sugar: 32g
:
Calcium: 45mg
Calories: 441kcal
Carbohydrates: 47g
Cholesterol: 90mg
Fat: 14g
Fiber: 2g
Iron: 2mg
Monounsaturated Fat: 5g
Polyunsaturated Fat: 1g
Potassium: 794mg
Protein: 31g
Saturated Fat: 7g
Sodium: 711mg
Trans Fat: 1g
Vitamin A: 631IU
Vitamin C: 10mg
