Best Barbecue Pork Chops Recipes

GRILLED PORK CHOPS WITH CLASSIC BARBECUE SAUCE

Steps:

• Make the barbecue sause:
• heat the oil in a frying pan and sauté the onion and garlic until soft and lightly browned, 4-5 minutes. Grate the zest from the lemon and squeeze the juice. Add the lemon zest, half the lemon juice, the sugar, vinegar, ketchup, Worcestershire sauce, Tabasco sauce and chili powder to the onion and simmer gently, 5 minutes. Taste, adjust the seasoning and let cool.
• Light the grill. Season the pork chops with salt and pepper and brush with the cooled barbecue sauce. Grill them, basting often, 5-7 minutes. Turn over and continue grilling and basting until the chops are done, 5-7 minutes longer.

PINEAPPLE BARBECUE SAUCE PORK CHOPS

Steps:

• In a small bowl, combine the pineapple, barbecue sauce, onion and chili sauce. Pour half into a greased 3-qt. slow cooker. Top with pork chops and remaining sauce., Cover and cook on low for 4-5 hours or until meat is tender.

GRILLED GIANT PORK CHOPS WITH SWEET PEACH BARBECUE SAUCE

Steps:

• Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on 1 side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook.
• Make spice rub: Combine the ingredients for the spice rub in a small bowl and mix well. Rub the pork chops generously on both sides with the mixture and set aside while making the sauce.
• Make the sauce: In a large skillet over medium-high heat, heat the oil until hot, but not smoking. Add the onions and cook, stirring occasionally, until golden brown, about 11 to 13 minutes. Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes. Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes. Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth (be careful with hot liquids). Reserve 1/4 cup sauce for basting the chops, then pour the remaining sauce into a small serving bowl.
• Put the chops on the grill over the coals and cook, turning once, until desired doneness; 8 to 10 minutes per side for medium. During the last 30 seconds of cooking on each side, baste the chops generously with the sauce. Check for doneness.
• Serve the chops hot with extra barbecue sauce on the side.
• Cook's note: The spice rub and barbecue sauce contains sugar, which might burn while cooking on the grill. If the chops start to burn on the outside, move them to cooler part of the grill and cover with a metal pie pan or disposable foil to finish cooking.

BAKED BARBECUE PORK CHOPS

Steps:

• Sprinkle pork chops with 1/4 teaspoon salt and pepper. In a large cast-iron or other ovenproof skillet, cook chops in oil until browned, 3-4 minutes on each side. , In a small bowl, combine the water, ketchup, vinegar, celery seed, nutmeg, bay leaf and remaining salt. Pour over pork; bring to a boil., Cover and bake at 350° until a thermometer reads 145°, 15-20 minutes. Discard bay leaf.

APPLESAUCE BARBECUE PORK CHOPS

Steps:

• Sprinkle room-temperature chops with salt, pepper, and thyme.
• Place oil in heavy skillet and heat until medium hot.
• Brown chops slowly on both sides until golden brown.
• This should take about 5 minutes per side.
• Combine barbecue sauce, chunky applesauce, and chili powder (if desired.).
• Cover chops with sauce.
• Cover pan.
• Simmer chops til tender, about 10 minutes.

GRILLED PORK CHOPS WITH CHIPOTLE-HONEY BARBECUE SAUCE

Steps:

• In a saucepan over medium-high heat, heat the oil. Add the onion, reduce the heat to medium-low and cook until softened and just beginning to brown, about 10 minutes. Add the ketchup, vinegar, honey, adobo sauce and salt and stir to combine. Reduce the heat to low and cook, uncovered, for 15 minutes. Remove the pan from the heat. Spoon about 1/2 cup of the sauce into a small bowl; set aside. Cover the pan to keep the remaining sauce warm.
• Preheat the grill.
• Season the pork chops on both sides with salt and pepper to taste and lightly brush with oil. Place the chops on the hottest part of the grill and cook until browned. Turn the pork chops and brush the browned sides with sauce from the bowl. Cook the chops until the other side is brown, then turn and transfer to a cooler part of the grill and continue to cook, basting occasionally with the sauce, until cooked through, about 8 minutes, depending on the thickness of the chops.
• Serve the chops with some of the reserved warm sauce spooned over each chop.

KENTUCKY COLONEL BARBECUE PORK CHOPS

Steps:

• Combine all ingredients except for the pork chops and bring to a rolling boil. Remove from the heat and cool. Refrigerate sauce overnight to blend flavors.
• Heat a grill to medium-high heat.
• Apply sauce to chops with dish mop or paint brush. Grill to desired doneness, about 5 minutes per side for medium-well. Baste with sauce each time they are turned.

FOIL-PACKET BARBECUE PORK CHOPS WITH SUCCOTASH

Steps:

• Preheat a grill to medium high. Lay out four 12-by-18-inch sheets of heavy-duty foil. Season the pork chops on both sides with salt and pepper. Whisk the barbecue sauce and hot pepper jelly in a small bowl. Remove 1/3 cup of the sauce to a separate bowl and brush all over the pork chops; reserve the remaining sauce.
• Mix the lima beans, corn, hominy, scallion whites, thyme and melted butter in a large bowl. Season with salt and pepper.
• Divide the vegetable mixture among the foil sheets, mounding it slightly. Top each mound with a pork chop. Bring the 2 short ends of the foil together and fold twice to seal; fold in the sides to form a packet.
• Grill the packets pork-side down, 6 minutes. Flip and cook 2 more minutes. Meanwhile, heat the reserved sauce in a small saucepan or in the microwave.
• Carefully open the packets and spoon some of the sauce on the pork chops; sprinkle with the scallion greens. Serve with the remaining sauce.

BRINED PORK CHOPS WITH SPICY CHUTNEY BARBECUE SAUCE

Steps:

• Combine 2 cups water, salt, sugar, and chili powder in large nonreactive pot. Bring to boil, stirring to dissolve salt and sugar. Remove from heat. Add 6 cups cold water. Cool brine completely. Add pork chops, pressing to submerge. Cover pot; chill at least 6 hours and up to 1 day.
• Prepare barbecue (medium-high heat). Drain pork; pat dry with paper towels. Brush pork on both sides with oil; sprinkle with pepper. Grill pork to desired doneness, about 10 minutes per side or until instant-read thermometer registers 150°F for medium. Serve pork with Spicy Chutney Barbecue Sauce.

GRILLED PORK CHOPS WITH MOLASSES BARBECUE SAUCE

Steps:

• Combine first 7 ingredients in large saucepan; bring to boil. Cool completely. Place pork in large glass baking dish. Pour brine over. Cover; chill overnight.
• Prepare barbecue (medium-high heat). Drain pork; pat dry. Brush pork with oil. Sprinkle with salt and pepper. Grill pork about 5 minutes per side for medium. Place on plates. Spoon Molasses Barbecue Sauce over.

GRILLED PORK CHOPS WITH PEACH-TOMATO BARBECUE SAUCE

Steps:

• Heat olive oil in a medium saucepan over medium heat. Add the chopped onion, and cook until translucent, about 2 minutes. Add the minced garlic and the ginger; cook about 2 minutes more.
• Stir in tomato sauce, peach jam, and peaches. Reduce heat to low; simmer until sauce thickens, about 30 minutes. Stir in vinegar to taste. Adjust seasoning with salt and pepper. Remove from heat; let cool.
• Pour half the barbecue sauce into a shallow baking dish; add the pork chops, turning to coat both sides. Reserve remaining sauce.
• Grill pork chops on a medium-hot grill or grill pan until chops are well marked and cooked through, at least 5 minutes per side. Baste chops with barbecue sauce; rotate during cooking. Remove from grill. Let stand about 10 minutes before serving. Serve with remaining sauce.

SWEET AND SOUR BARBECUE PORK CHOPS

Steps:

• You can use 6 medium size chops or 8 smaller ones to make this.
• Mix the first five ingredients together and pour over pork chops.
• Cover and let simmer for about one hour; uncover and turn up the heat until sauce is thick.
• Watch this closely because the sauce will go from very thin to thick quickly.
• Turn chops about every 15 minutes.
• I made the sauce and used Boneless Chicken Breast. I baked this in a 400 degree oven for 45 minutes and thicken the sauce with a little corn starch.

BARBECUE PORK CHOPS MEDLEY

Steps:

• Preheat oven to 450 degrees F or grill to medium-high.
• Center one pork chop on each sheet of Reynolds Wrap® Aluminum Foil. Arrange vegetables beside each pork chop. Sprinkle pork chops and vegetables with garlic salt. Combine barbecue sauce, celery and onions; spoon over pork chops.
• Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
• Bake 18 to 22 minutes on a cookie sheet in oven.
• OR grill 14 to 16 minutes in covered grill.
• Serve with rice, if desired.

ASIAN STYLE BARBECUE PORK LOIN SIRLOIN CHOPS

Steps:

• Mix the marinade together. *For lower sodium, use reduced sodium soy sauce, or light soy sauce.
• Trim all fat from boneless pork loin sirloin chops and cut into 1/3 to 2 inch pieces.
• Place meat in a baking dish and pour marinade over top. Cover and refrigerate for up to 2 hours.
• Heat a grill or a george foreman. Coat with cooking spray.
• Remove pork from marinade; place on grill. (Discard excess marinade.).
• Reduce heat to medium; cook, turning occasionally, until pork is no longer pink and internal temperature is 160°F 10 to 18 minutes.
• Serve over hot rice with steamed broccoli.

GRILLED CAJUN BARBECUE PORK CHOPS

Steps:

• 1. Mix all seasoning ingredients together and set aside.
• 2. Pat dry pork chops and brush both sides with vegetable oil. Sprinkle seasoning (to your taste) onto both sides of the pork chops and rub well into both sides.
• 3. Refrigerate pork chops for several hours or overnight. Allow chops to sit for awhile before grilling them.
• 4. Heat grill to medium low heat. Grill chops 4-6 minutes per side or until done. Brush on barbecue sauce just before removing from grill. (Chops can be baked in the oven as well)

KENTUCKY COLONEL BARBECUE PORK CHOPS (PAULA DEEN)

Steps:

• Combine all ingredients except for the pork chops and bring to a rolling boil. Remove from the heat and cool. Refrigerate sauce overnight to blend flavors.
• Heat a grill to medium-high heat.
• Apply sauce to chops with dish mop or paint brush. Grill to desired doneness, about 5-8 minutes per side for medium-well. Baste with sauce each time they are turned.
• Chef's Note: Please note--this is not what you might call a sauce or a glaze--it is a "mop". It is thin, but it packs a ton of flavor.

BARBECUE PORK CHOPS (GLUTEN FREE)

Steps:

• Brown chops in 3 tablespoons oil in frying pan.
• Put chops in casserole dish.
• In medium sized bowl combine chopped onion, ketchup, water, vinegar, sugar, worcestershire sauce and salt.Stir.
• Pour over chops in casserole dish. Cover and bake in 350 degree oven for 1 1/2 - 2 hours.

SKILLET BARBECUE PORK CHOPS

Steps:

• Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Sprinkle both sides of pork with salt and pepper. Cook pork in skillet about 5 minutes, turning once, until brown.
• Stir remaining ingredients into skillet. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes, stirring occasionally, until pork is slightly pink when cut near bone.

GRILLED PEACH BARBECUE PORK CHOPS

Steps:

• Heat gas or charcoal grill. Cut 2 of the peaches in half; set aside. Coarsely chop remaining peach. In blender or food processor, place chopped peach, barbecue sauce, vinegar and honey. Cover; process until smooth. Reserve 1/2 cup sauce for serving.
• Sprinkle pork chops with salt and pepper. Carefully brush oil on grill rack. Place pork on grill over medium-high heat. Brush 1/4 cup sauce on pork. Cover grill; cook 4 minutes. Turn pork chops over; brush with 1/4 cup sauce. Place peach halves, cut sides down, on grill. Cover grill; cook 4 minutes or until meat thermometer in center of pork chops reads 145°F and peaches are tender.
• Remove pork and peaches from grill; cut each peach half into 3 wedges. Serve pork and peach wedges with reserved sauce.

EXTRA THICK PORK CHOPS WITH HOMEMADE BARBECUE SAUC

Steps:

• 1. to make the barbecue sauce, in a medium pan over medium heat, melt the butter. Add the onion and garlic and cook for about four minutes, stirring often, until the onion is very soft. Add the catsup, chili sauce, vinegar, mustard, soy sauce, Worcestershire sauce, hot sauce, lemon juice, and pepper. Mix well and bring to a simmer. Reduce the heat to low and add the Brown sugar. Mix well and cook for five minutes, stirring often. Remove from the heat. Divide the sauce equally between two bowls, one for brushing on the chops as they grill and one for serving at the table.
• 2. Season the chops liberally on both sides with tasty pork chop seasoning
• 3. prepare the grill for cooking over direct medium-high heat. Place the chops directly on the cooking grate. Cook for three minutes. Flip and cook for another three minutes. Brush with sauce and continue cooking, flipping, and brushing with sauce for another six minutes total for slightly pink and juicy or to your desired degree of doneness. Discard the sauce that you've been brushing with. Remove the chops to platter and serve with a second bowl of sauce on the side. Serves six.
• 4. Feel free to doctor it to your liking with a little extra heat, or a little extra sweet, or whatever your favorite addition maybe. Of course, your favorite might come from a bottle or maybe an old family recipe, so go ahead and substitute yours in this recipe as well.These would go very well served with potato salad and baked beans.
• 5. tasty pork chop seasoning: 3 tablespoon salt 1 tablespoon finely ground black pepper 1/2 tablespoon granulated garlic 1/2 tablespoon onion powder 1/2 tablespoon paprika 1/2 tablespoon lemon pepper 1/2 teaspoon dried tarragon leaves 1/2 teaspoon dried thyme leaves 1/2 teaspoon sugar in the raw mix together and keep in an airtight container. Makes about 3/8 cup.