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      RECIPE TITLE "Barbecued Pork Chops Recipe"
    Source: © Cooking Light magazine,
    courtesy of

    yieldsYield: 6 Servings (serving size: 1 pork chop and 1 1/2 tablespoons sauce).time--difficulty easy


    For the Sauce:
    1/4 cup packed brown sugar
    1/4 cup ketchup
    1 tablespoon Worcestershire sauce
    1 tablespoon low-sodium soy sauce

    For the Remaining Ingredients:
    Six (6 ounce) bone-in center-cut pork chops (about 1/2 inch thick)
    1 teaspoon dried thyme
    1 teaspoon garlic salt
    1/4 teaspoon ground red pepper
    Cooking spray

    Hamilton Beach 4-slice Toaster Oven and Broiler, White
    Hamilton Beach 4-slice Toaster Oven and Broiler, White This toaster oven from Hamilton Beach/Proctor Silex has over 30 percent more cooking room. With it, you can brown up to four slices of toast, broil steaks and seafood and bake a pie - a broiling grid and baking pan are included. It has a dual position rack and an easy-clean nonstick interior. There's also a timer and ready bell plus a front slide-out crumb tray for easy emptying.


    Prepare grill or broiler.

    To prepare sauce, combine the first 4 ingredients in a small bowl. Place 1/4 cup sauce in a small bowl, and set aside.

    Trim fat from pork. Combine the thyme, garlic salt, and pepper; sprinkle over pork. Place pork on a grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side, basting with remaining sauce. Serve pork chops with reserved 1/4 cup sauce.

    Recipe reprinted by permission of © Cooking Light Magazine. All rights reserved.

      Nutrition Facts

    Yield: 6 Servings (serving size: 1 pork chop and 1 1/2 tablespoons sauce).
    Facts per Serving
    Calories: 244 Fat: 11g Carbohydrates: 10g
    Cholesterol: 77mg Sodium: 649mg Protein: 25g
    Fiber: 0 g % Cal. from Fat: 41% % Cal. from Carbs: 16%

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    Steaks, Chops, Roasts and Ribs Steaks, Chops, Roasts and Ribs Meat may be America's favorite main dish, but it still provokes plenty of questions. Are prime ribs worth the extra money? Can you make real barbecue at home? Is there a good way to keep pork chops from drying out as they cook? What's the secret to a foolproof holiday ham? If you have ever wondered about the way to cook a particular cut of meat, then you will find Steak, Chops, Roasts, and Ribs indispensable. Packed with more than 300 recipes, this book represents the cumulative experience and knowledge of the test cooks and editors at America's Test Kitchen. Have you ever spent 50 on prime rib only to ruin the roast at home? Have you ever made a pot roast that was tough, a steak that was charred on the outside and raw on the inside, or a beef stew that tasted no better than a can of Dinty Moore? They've tested (and retested) just about every technique, ingredient, and piece of equipment imaginable to produce reliable recipes that should work the first time--and every time. They have roasted 32 cuts of prime rib so you don't have to. Detailed instructions and hundreds of step-by-step drawings will help to guarantee success. Illustrated tutorials take you through the process of making a pan sauce, stir-frying, roasting on the grill, and more. Steak, Chops, Roasts, and Ribs is also packed with the kind of no-nonsense ingredient tastings and equipment ratings that make the Best Recipe books so useful. 310 fool-proof recipes--everything from cutlets, curries, chilis, stews, ribs, stir-fries, roasts, and barbecues 16-page illustrated (and opinionated) meat buying guide to help shoppers identify 70 of the most popular cuts of beef, pork, lamb, and veal, as well as various supermarket names Illustrated tutorials on meat basics including how to set up a grill, how to cut meat for stir-fries, how to make a pan sauce, and how to tie a top-blade roast Dozens of timesaving tips and techniques


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