Best Barbecued Pork Chops Recipes

OVEN-BARBECUED PORK CHOPS

Steps:

• Place chops, overlapping slightly if necessary, in a large cast-iron or other ovenproof skillet. Combine remaining ingredients; pour over meat. Bake, uncovered, at 375° for 40 minutes, turning chops halfway through cooking.

SWEET BARBECUED PORK CHOPS

Steps:

• In a large skillet, heat oil over medium heat. In batches, brown pork chops 2-3 minutes on each side. Return all to pan., In a small bowl, mix remaining ingredients; pour over chops. Bring to a boil. Reduce heat; simmer, covered, 4-5 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving. Freeze option: Place pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring sauce and adding a little water if necessary.

SKILLET BARBECUED PORK CHOPS

Steps:

• Sprinkle pork chops with seasoned salt. In a large skillet, brown chops on both sides in butter over medium-high heat. Remove chops. , In the drippings, saute onion until golden brown. Add the water, brown sugar, barbecue sauce and Worcestershire sauce. Return chops to the skillet. Bring to a boil. Reduce heat; cover and simmer 15 minutes or until a thermometer inserted in pork reads 145°. Remove chops; keep warm., Combine cornstarch and cold water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

BARBECUED STICKY CHINESE PORK CHOPS

Steps:

• Make marinade by mixing ingredients together. Put chops in a shallow bowl or tray, pour marinade over, turning chops to make sure they are coated all over, and leave to stand for at least 30 mins.
• To make salad, put the fish sauce, lime juice and 1 tbsp water into a small bowl, add the sugar, then mix until dissolved. Stir in shallot and chilli. Put cucumber in a serving dish, sprinkle mint over, pour dressing over and scatter with peanuts.
• Heat the barbecue or griddle pan and cook chops on each side for 4-5 mins, until cooked. Serve with cucumber salad.

BOURBON BARBECUED PORK CHOPS

Steps:

• Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side.
• Whisk 1/4 cup salt, 1/4 cup brown sugar and 3 cups warm water in a large bowl. Add the pork and soak 10 minutes. Meanwhile, mix the bourbon, vinegar, Worcestershire sauce, the remaining 1/4 cup brown sugar, the garlic and ginger in an ovenproof saucepan. Put on the grill over direct heat; bring to a boil, then remove from the grill.
• Grill the onion and tomatoes over direct heat until charred, about 3 minutes per side for the tomato and 4 to 5 minutes per side for the onion. Add to the saucepan, then return the pan to the grill and cook until the sauce is thickened, about 15 more minutes.
• Remove the chops from the brine; pat dry. Brush with the vegetable oil and grill over direct heat, 2 to 3 minutes per side. Transfer to the cooler side of the grill and cook 3 to 4 more minutes per side, brushing with the sauce. Serve with the remaining sauce and vegetables.

BARBECUED PORK CHOPS WITH ROSEMARY LEMON MARINADE

Steps:

• In a small bowl, whisk garlic, lemon juice, zest, oil, rosemary, basil and pepper. Pour 1/3 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain marinade; brush the remaining marinade on the chops while cooking. Grill chops over medium heat about 4-5 minutes per side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

EASY BARBECUED PORK CHOPS

Steps:

• In a large nonstick skillet, brown pork chops in oil over medium-high heat. Remove chops and keep warm. Add green pepper, celery and onion to the skillet; cook and stir until vegetables begin to soften., Return pork chops to the pan. In a bowl, combine the ketchup, brown sugar, broth and chili powder. Pour over chops and vegetables. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender.

BARBECUED PORK CHOPS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a skillet, heat a small amount of oil and brown both sides of the pork chops.
• In a bowl combine ketchup, salt, celery seed, nutmeg, vinegar, water, and bay leaf; Pour over chops.
• Bake in oven for 90 minutes. Turn chops once during baking.

MAPLE MUSTARD BARBECUED PORK CHOPS

Steps:

• Preheat grill pan or nonstick griddle pan over medium high heat. Preheat electric table top grills to high. Preheat oven to 350 degrees F.
• Combine maple syrup, mustard, cider, onion, allspice and cumin in a small saucepan and cook together over moderate heat for 5 minutes until sauce begins to thicken a bit.
• Coat chops lightly in oil and season with salt and pepper. Cook chops on hot grill pan or indoor grill 3 minutes on each side. Baste chops liberally with sauce, cook 2 or 3 minutes more. Transfer chops to a baking sheet. Baste again with sauce and transfer to a hot oven to finish cooking them. Bake 10 to 12 minutes, until your apples are ready to come off the grill pan.
• Wash apples but do not core or peel. Coat apple slices with a drizzle of oil. Season with grill seasoning or salt and pepper. Cover grill pan or indoor tabletop grill with as many pieces of apple as possible. As the apples get tender, pull them off and replace with more slices. Apples should cook 3 minutes on each side, you don't want them too soft, just tender.
• Platter chops with apples along side and serve.

OVEN BARBECUED PORK CHOPS

Steps:

• Preheat oven to 350F.
• Put chops in a baking dish in a single layer.
• Stir together remaining ingredients and pour over pork chops.
• Cover and bake 1 hour.
• Uncover and bake 30 minutes, basting occasionally.

GINGER-HONEY GLAZED BARBECUED PORK CHOPS

Steps:

• In a small saucepan combine the honey, soy sauce, vinegar, garlic and ginger. Over high heat cook until mixture reduces by half. Set aside to cool.
• Spray the grill grate with non-stick spray or wipe down well with oil, preheat grill to medium-high.
• Season the pork chops with salt and pepper.
• Grill the chops on each side for approximately 4 to 6 minutes depending on thickness. Brush the honey mixture on both sides of the chops and grill 2 to 3 minutes more on each side.
• Remove from grill and place chops on platter. Drizzle the remaining honey mixture over them and serve.

CITRUS BARBECUED PORK CHOPS

Steps:

• Preheat greased grill to medium heat. Place all ingredients except chops in saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 minutes, stirring occasionally.
• Place chops on grate of grill; cover grill with lid. Grill 25 to 30 minutes or until chops are cooked through, turning over after 15 minutes and brushing occasionally with the barbecue sauce mixture.

BARBECUED PORK CHOPS

Steps:

• In a saucepan, combine the soy sauce, water, brown sugar and molasses; bring to a boil. Remove from the heat and allow to cool. Pour into a shallow glass container or large resealable plastic bag; add pork chops and turn to coat. Cover or seal and refrigerate for 8 hours or overnight. Drain, discarding marinade; place chops in a shallow ungreased baking pan. Cover and bake at 375° for 30 minutes. Meanwhile, in a saucepan, combine sauce ingredients. Bring to a boil, stirring until smooth. Brush over both sides of the chops. Bake, uncovered, 30 minutes longer or until pork is no longer pink and glaze is lightly browned.

BARBECUED PORK-SHOULDER CHOPS

Steps:

• Rub pork-shoulder chops with garlic, sage, and coarse salt, and combine in a largedish. Cover, and refrigerate for 2 hours or up toovernight. One hour before grilling, pour lager over pork; let stand.
• Preheat grill to high. Grill pork chops for7 minutes. Flip, brush grilled sides with barbecue sauce, and grillfor 8 minutes. Flip, brush opposite sides withsauce, and grill for 2 minutes more. Flip, and grilluntil sauce caramelizes, 2 to 3 minutes.

WHISKEY-DIJON BARBECUED PORK CHOPS WITH GRILLED VEGGIES

Steps:

• Spray grill rack with cooking spray. Heat gas or charcoal grill. In 1-quart saucepan, stir mustard, brown sugar, whiskey, molasses, vinegar and pepper sauce with whisk. Cook over medium-low heat 10 minutes, stirring occasionally, until slightly thickened. Remove from heat. Pour 1/4 cup of the sauce into small bowl.
• Generously brush cut sides of onion slices and tomato halves with 2 tablespoons of the sauce in bowl. Generously brush pork chops with half of the remaining sauce in pan. Place pork, onions and tomatoes, cut sides down, on grill over medium heat. Brush tops of onions and tomatoes with remaining 2 tablespoons sauce in bowl. Brush tops of pork chops with remaining sauce in pan.
• Cover grill; cook 5 to 7 minutes, turning pork and onions once (do not turn tomatoes), until pork is no longer pink in center, onions are crisp-tender and tomatoes are tender. Discard any remaining sauce. Sprinkle with chopped fresh parsley if desired.

MICROWAVED BARBECUED PORK CHOPS

Steps:

• Place pork chops in an ungreased 11x7-in. microwave-safe dish. , In a large bowl, combine the next nine ingredients. Pour over the chops. Cover with plastic wrap; peel back one corner to vent. Microwave on high for 11-13 minutes or until juices run clear. Remove chops; set aside and keep warm. , In a small bowl, combine cornstarch and cold water until smooth. Stir into barbecue sauce. Microwave for 30-45 seconds or until thickened. Serve sauce over chops.

LEMON BARBECUED PORK CHOPS

Steps:

• Place pork chops in a greased 9-in. square baking dish; sprinkle with salt. In a small bowl, combine brown sugar and ketchup. Top each chop with onion, lemon and the ketchup mixture. , Cover and bake at 350° for 30 minutes. Uncover; bake 15 minutes longer or until a thermometer reads 160°.

OVEN BAKED BARBECUED PORK CHOPS

Steps:

• 1. Season the chops with salt and 1 teaspoon of the pepper. Place them in a shallow baking dish. Preheat oven to 350°.
• 2. Stir together the vinegar, barbecue sauce, (brown sugar if used), onion, garlic, and the remaining black pepper. Pour over and around the chops.
• 3. Cover with foil and bake for 30 minutes. Then, remove foil and continue baking for an additional 20 minutes, basting occasionally with the pan sauce, until chops reach an internal temperature of 160° or they are no longer pink inside.
• 4. To cook them in the microwave: Use a microwave-safe baking dish. Follow directions as above, but do not cover with foil. Cover with waxed paper or a microwavable vented lid. Microwave about 3 minutes at a time, basting with the pan sauce after each 3 minutes. This usually takes about 12 minutes, or 3 minutes per chop. Check frequently to see if pink is gone inside, and do not cook too long or they will get tough.

CONTEST-WINNING BARBECUED PORK CHOPS

Steps:

• Mix first four ingredients; reserve 1/3 cup sauce for serving. , Sprinkle pork chops with salt and pepper. Place on an oiled grill rack over medium heat. Grill, covered, until a thermometer reads 145°, 4-6 minutes per side, brushing frequently with remaining sauce after turning. Let stand 5 minutes before serving. Serve with reserved sauce.

TANGY BARBECUED PORK CHOPS

Steps:

• In a small saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat: simmer, uncovered, for 20 minutes. Stir in the ketchup, Worcestershire sauce and liquid smoke if desired; heat through. Discard lemon., Meanwhile, in a large skillet, brown pork chops in oil in batches. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray; pour sauce over chops., Cover and bake at 350° for 25-30 minutes or until a thermometer reads 160°.