cowboy pork chops recipe

Written ByJenny Smyth Posted on
cowboy pork chops recipe
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The Best cowboy pork chops recipe

I’ve been making cowboy pork chops for years, and it’s a recipe that never fails to impress my family. The dish is simple yet flavorful, and the best part is that it’s incredibly easy to make. I remember the first time I made it, my kids were a bit skeptical at first, but after one bite, they were hooked.

The combination of the tender pork, the rich flavors of the marinade, and the crunch of the onions is a match made in heaven. My kids now request this dish for special occasions and everyday meals alike. I love how versatile this recipe is – it’s perfect for both weeknight dinners and holiday gatherings.

Plus, it’s a great way to get some protein and veggies on the table without breaking the bank or spending hours in the kitchen. My family loves when I serve it with a side of roasted veggies or mashed potatoes, but feel free to get creative with your favorite sides. This recipe has become a staple in our household, and I’m confident it will become one in yours too.

One of the things I love about this recipe is how adaptable it is to different tastes and dietary needs. My husband is a big fan of spicy food, so I often add some hot sauce or red pepper flakes to give it an extra kick. On the other hand, my daughter is super sensitive to spices, so I make sure to omit them altogether.

It’s amazing how easily you can customize this recipe to suit your taste preferences.

Cowboy Pork Chops

Cowboy Pork Chops

4.6 from 1829 votes

Thick, bone-in pork chops are seared and then simmered in a smoky, sweet barbecue sauce with onions and peppers. This hearty, one-pan meal is perfect for a rustic weeknight dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Pork Chops

4 bone-in pork chops, about 1-inch thick
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil

For the Cowboy Sauce

1 tablespoon butter
1 medium yellow onion, sliced
1 green bell pepper, sliced
3 cloves garlic, minced
1 cup barbecue sauce
1/2 cup chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)

👨‍🍳Directions

1Pat the pork chops dry with paper towels and season both sides evenly with salt and black pepper.
2Heat the olive oil in a large skillet over medium-high heat until it shimmers.
3Sear the pork chops for 3 to 4 minutes per side, until a deep golden-brown crust forms.
4Work in batches if necessary to avoid crowding the pan, then transfer the chops to a plate and set aside.
5Reduce the heat to medium and add the butter to the skillet.
6Once melted, add the sliced onion and bell pepper, cooking for 5 to 6 minutes until softened and lightly browned.
7Stir in the minced garlic and cook for 1 minute until fragrant.
8Pour in the barbecue sauce, chicken broth, Worcestershire sauce, smoked paprika, and cayenne if using, scraping up any browned bits from the bottom of the pan.
9Return the pork chops and any accumulated juices to the skillet, nestling them into the sauce.
10Bring the liquid to a gentle simmer, then cover the pan and reduce the heat to low.
11Cook for 15 to 20 minutes, turning the chops once halfway through, until the pork is cooked through and reaches an internal temperature of 145°F.
12The sauce should be slightly thickened and the meat tender.
13Remove the skillet from the heat and let the pork chops rest for 5 minutes before serving.
14Spoon the cowboy sauce and vegetables over the chops.

🔧Equipment

Large skillet or Dutch oven with lid
Tongs
Cutting board
Chef’s knife

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 100mg🧂Sodium: 1100mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 22g🥩Protein: 35g

📝Notes

For a milder sauce, omit the cayenne pepper. You can substitute bone-in pork loin chops, but adjust cooking time as needed. Serve with mashed potatoes or cornbread to soak up the extra sauce.

Watch Video Of How Cowboy Pork Chops Works

Cowboy pork chops are always a good idea for any occasion because they are simple to make yet feel special. They work well for family gatherings, weeknight dinners, or even a casual weekend meal. The smoky rub and tender meat please almost everyone.

To store leftovers, place them in a sealed container in the fridge for up to three days. Reheat them in a skillet over medium heat with a little broth or water to keep them moist. You can also slice the cold chops and use them in sandwiches or salads for lunch the next day.

For serving, pair them with classic sides like baked beans, cornbread, or a crisp green salad. These chops also taste great with roasted potatoes or grilled vegetables. I always make extra because they are just as good the next day.

❓ Frequently Asked Questions About Cowboy Pork Chops

What type of pork chops should I use for this recipe?

I recommend using either boneless or bone-in pork chops for this recipe. If you prefer boneless chops, look for ones that are about 1-1 1/2 inches thick. If you prefer bone-in chops, choose ones with a good balance of meat and bone.

How long do I need to marinate the pork chops?

For optimal flavor, marinate the pork chops for at least 2 hours or overnight (8-10 hours). However, if you’re short on time, even 30 minutes of marinating will still result in delicious flavor.

Can I make this recipe in a slow cooker?

Absolutely! Simply place the marinated pork chops in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Do I need to use fresh parsley or can I use dried parsley instead?

You can use either fresh or dried parsley for this recipe. If using fresh parsley, be sure to chop it finely before adding it to the marinade.

Can I serve this dish as a main course or is it better suited as an appetizer?

This dish is perfect as either a main course or an appetizer! If serving as an appetizer, consider cutting the pork chops into smaller pieces before serving.

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