Baked Pork Chops With Barbecue Sauce
|Chili sauce||250 Milliliter (1 Cup, Homemade Or Commercial)|
|Ketchup||125 Milliliter (0.5 Cup)|
|Worcestershire sauce||15 Milliliter (1 Tablespoon)|
|Rice vinegar/Cider vinegar||25 Milliliter (2 Tablespoon)|
|Ground cumin||1 Teaspoon (5 Milliliter)|
|Brown sugar||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Dijon mustard||2 Tablespoon (25 Milliliter)|
|Chipotle||1 , minced|
|Onion||1 , finely chopped|
|Garlic||2 Clove (10 gm), minced|
|Baking potato||1 Kilogram, peeled and cut in 0.25 inch / 5 mm slices (2 Pound)|
|Pork chops||1050 Gram, trimmed of all fat (0.75 Inch /2 Centimeter Thick, 6 Chops Of 6 Ounce / 175 G Each)|
In saucepan, combine chili sauce, ketchup, Worcestershire, vinegar, cumin, sugar, mustard, chipotle, onion and garlic.
Bring to boil.
Simmer gently, uncovered, for 10 to 15 minutes, or until thickened.
Stir often during cooking.
(Sauce can be used immediately or refrigerated for up to 5 days.) 2.
Spread a little sauce in bottom of 13 x 9-inch/3.5 L baking dish.
Arrange sliced potatoes on top.
Arrange chops on top of potatoes in single layer.
Spoon remaining sauce over chops.
Bake, covered, in preheated 375Â°F/190Â°C oven for 1 hour.
Uncover and baste.
Bake for another 45 minutes.