Baked Chicken or Pork Chops with Chipotle Maple Barbecue Sauce

Oven baked pork chops chicken with chipotle maple barbecue sauce recipe

Well, I still had half a can of chipotles en adobo left over from yesterday’s dish (as will you when you make it), so of course today’s post had to be something chipotle-related!  I was initially thinking pork chops…with a creamy sauce…a creamy chipotle sauce…breaded pork chops with a creamy chipotle sauce.  Doesn’t that sound yummy?  I’ll definitely experiment with that one sometime down the road, but in the end I decided to make something versatile enough for both pork and chicken.  A BBQ sauce!  As I reached into my cupboard for some ingredients, I saw our bottle of maple syrup.  Hmmmm…smoky and spicy combined with sweet, fruity and caramel-like.  I grabbed the bottle and went to work!  The end result:  A sweet, spicy, smoky barbecue sauce that will perfectly complement your oven-baked, grilled, or roasted chicken and pork.

Today we’re making oven-baked chicken and pork chops (not that the two go together, but I wanted to experiment with both kinds of meat using this new sauce – I’m not going to make any recommendations to you without first putting it to the test!).

The prep is quick and easy.  Dab the chicken or pork chops (whichever you are using) with paper towels.  I removed the skin from my chicken – leave it on if you prefer.  Sprinkle salt and pepper over the bottom and top sides.

Chipotle Maple BBQ Sauce prep 1

Spray a little vegetable spray on the bottom of a baking dish and set the meat inside.

Chipotle Maple BBQ Sauce prep 3

To make the barbecue sauce, finely chip the chipotle en adobo sauce.  You’ll use two.  If you prefer less spicy, remove and discard the seeds.

South of Border Soup prep 4

Add the chipotles the rest of the barbecue sauce ingredients and stir to combine.

Chipotle Maple BBQ Sauce prep 2

Place the sauce in a small saucepan and bring it to a simmer.  Reduce the heat to low and simmer the sauce, uncovered, for 20 minutes, stirring occasionally.  This barbecue sauce is absolutely best if it’s made the day before and is allowed to sit in the fridge so the flavors can full combine.

Chipotle Maple BBQ Sauce prep 4

Baste the top and bottom of each piece of chicken or pork.

Chipotle Maple BBQ Sauce prep 5

Cover the baking dish with aluminum foil and bake at 350 F for 1 hour.  Remove the foil, baste the tops with more sauce, increase the oven temperature to 400 F and cook, uncovered, for another 10 minutes.

Serve with your choice of sides.  This sauce makes enough for 6 servings of meat.

Oven-baked Chicken & Pork Chops with Chipotle Maple Barbecue Sauce
 
Prep time
Cook time
Total time
 
:
Serves: 6
Ingredients
  • 6 pork chops or 6 large pieces of chicken
  • salt and pepper
  • ½ cup ketchup
  • ½ cup maple syrup
  • ¼ cup water
  • 1½ tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon molasses
  • 2 chipotles en adobo sauce, finely chopped - seeded if you prefer less spicy (can be found in any Mexican store or well-stocked grocery store)
  • 1 teaspoon adobo sauce from the can
  • 1½ teaspoons salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 teaspoons paprika
  • ½ teaspoon black pepper
  • ¼ teaspoon oregano
  • ¼ teaspoon thyme
  • ¼ teaspoon rosemary
Instructions
  1. Pat the meat dry with a paper towel. Sprinkle top and bottom with salt and pepper. Place the meat in a baking dish.
  2. To make the barbecue sauce, combine all remaining ingredients and place them in a small saucepan. Bring to a simmer, reduce the heat to low and simmer, uncovered for 20 minutes. This barbecue sauce should ideally be made the day before and left in the fridge to allow the flavors to fully combine. This makes a big difference in flavor.
  3. Baste the meat with half of the barbecue sauce. Cover the baking dish with aluminum foil and bake at 350 F for 1 hour. Remove the foil, baste the meat with the remaining sauce, increase the heat to 400 F and bake, uncovered for another 10 minutes. Serve with your choice of sides.

 

Chipotle Maple BBQ Sauce

 

11 Responses

  1. wrote on

    I’m simmering the sauce now, then off it goes for the night into the fridge. Tomorrow is pork chops for dinner with the family. I’ll report later on how it turns out.

    • The Daring Gourmet

      wrote on

      Wonderful! Jeanie, with the chipotles en adobo you have left over from this recipe, I highly recommend using them to make the Smoky South of The Border Soup. You’re going to love it!

  2. Anonymous

    wrote on

    I made these for Saturday. Had to many to eat so I had leftovers on Sunday. The sauce was so much better after sitting over night. Finger licking good. You give me a challenge every week.

    • The Daring Gourmet

      wrote on

      So happy to hear they were a success! Yes, the sauce really is better once the flavors have been allowed to fully combine. Now as for challenges, feel free to throw one back my way via the Make a Request page!

      Thanks for trying the recipe and providing me with your feedback!

  3. wrote on

    Well, the pork chops were a hit! Sauces was great and had that little extra kick.

    • The Daring Gourmet

      wrote on

      That’s wonderful to hear! It’s so satisfying when you spend the time to make a nice meal and have it turn out a success, complete with compliments from those you’re sharing the meal with. Speaking of that “little extra kick,” I just heard back from someone else who made these yesterday and renamed them “Kickin’ Chops.” I like it! Thanks for your feedback, Jeanie.

  4. wrote on

    Found this page by searching for receipes with Chipotles in Adobo I got from a Mexican colleague.
    This one is great. I made pork chops this way. Only modification: Instread of usual paprika powder I used smoked one (Pimenton smoked ahumado). While simmering, the sauce smelled like a cold smoking pipe…
    But after baking it was really great. Sweet, hot and smoky. This sauce will be a standard for my BBQs this summer.
    Thanks for this page. Next will be Jambalaya…

    • The Daring Gourmet

      wrote on

      Fantastic, Rolf, I’m glad you enjoyed it! I currently have two version of Jambalaya on my site. I’m not sure which one you found, but for an authentic recipe, check out the New Orleans Jambalaya. Happy cooking and please let me know what you think! Best, Kimberly

  5. wrote on

    Yuuumm, looks delicious! That’s quite a list of ingredients but I’m sure it’s worth it :)

    • The Daring Gourmet

      wrote on

      Thanks, Vanessa – yes, it’s worth it! :)

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