Best Bbq Grilled Pork Chops Recipes

GRILLED KOREAN-STYLE BBQ GLAZED PORK CHOPS WITH RED ONIONS AND BABY BOK CHOY

Steps:

• Preheat a grill to medium-high heat. Stir together the soy sauce, chili sauce, sesame oil, brown sugar, vinegar, grated ginger and grated garlic in a small bowl. Reserve 2 tablespoons for the vegetables and then stir in the hoisin sauce. Set half aside for serving with the cooked pork chops and stir in 1 to 2 tablespoons water.
• Sprinkle the pork chops on both sides with 1/2 teaspoon each salt and pepper for all 4 chops. Place the pork chops and onions on a lightly oiled grill. Grill until the pork chops are just slightly pink near the bone, 6 minutes on the first side and 4 to 5 minutes on the second side. Grill the onions until they are soft. Start brushing both the pork and the onions with the hoisin sauce mixture about halfway through grilling. Transfer the pork chops to a cutting board to rest for about 5 minutes and the onions to a bowl.
• Put the bok choy in a large bowl and cover with plastic wrap. Microwave until the center core has softened and can easily be pierced with the tip of a sharp knife, 3 to 5 minutes. Season the bok choy with 1/4 teaspoon each salt and pepper and grill until charred, 2 to 3 minutes per side. Add to the bowl with the onions and gently toss with the reserved 2 tablespoons ginger sauce. Serve the pork chops with the grilled vegetables and the reserved hoisin sauce mixture on the side.

GRILLED RIBEYE (RIB) PORK CHOPS WITH EASY SPICY BBQ SAUCE

Steps:

• Preheat grill over medium-high heat and brush with olive oil. Season chops with salt and pepper on both sides. Place pork on grill for 8-9 min., turning once halfway through, until internal temperature is 145°F as measured by a meat thermometer. Remove pork from grill, tent with foil and rest for 3 min.
• Spicy BBQ Sauce: Heat oil in pot over medium heat. Sauté onion until soft; add ketchup, brown sugar, Worcestershire sauce, vinegar and cayenne. Simmer for 15 min. until sauce thickens; turn off heat. Once cooled, puree sauce in blender. Serve chops with spoonful of sauce.

GRILLED PUMPKIN BBQ-GLAZED PORK CHOPS

Steps:

• For the pumpkin bbq sauce: Heat the olive oil in a medium saucepan over medium heat. Add the onions and cook until tender and transluscent, 4 to 5 minutes. Add the ketchup, pumpkin puree, broth, sugar, syrup, vinegar, chili powder, Worcestershire, garlic powder, smoked paprika, pumpkin pie spice, salt and pepper and whisk well to combine. Bring to a low simmer. Reduce the heat to low and let cook until thickened, 20 to 30 minutes. If it begins to look too thick, add a few tablespoons of water or broth.
• For the pork chops: Preheat a grill or grill pan for cooking over medium-high heat. Sprinkle the pork chops generously on both sides with salt and pepper. Brush the chops on each side with vegetable oil and grill, 4 minutes per side. Baste the pork chops on each side with the sauce and grill an additional minute per side to allow the sauce to caramelize. Serve the chops with extra sauce.

NEELY'S GRILLED BBQ PORK CHOPS

Steps:

• Mix 1 cup paprika, 3 1/2 tablespoons sugar, and 1/2 teaspoon onion powder in a small bowl. Apply to each pork chop.
• For the sauce: Combine all of the sauce ingredients in a large saucepan or Dutch oven.
• Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking.
• Once sauce comes to a boil, reduce temperature to low and simmer, uncovered, for at least 2 hours.
• Place pork chops in a large freezer safe plastic bag. Pour 2 cups of Neely's BBQ sauce into bag. Marinate in refrigerator for 8 hours.
• Place pork chops on grill and cook until internal temperature is 160°F
• Reapply BBQ sauce to pork chops prior to serving.

GRILLED RIBEYE (RIB) PORK CHOPS WITH EASY SPICY BBQ SAUCE

Steps:

• Preheat grill over medium-high heat and brush with olive oil. Season chops with salt and pepper on both sides. Place pork on grill for 8-9 min., turning once halfway through, until internal temperature is 145°F as measured by a meat thermometer. Remove pork from grill, tent with foil and rest for 3 min., before serving.
• Spicy BBQ Sauce: Heat oil in pot over medium heat. Sauté onion until soft; add ketchup, brown sugar, Worcestershire sauce, vinegar and cayenne. Simmer for 15 min., until sauce thickens; turn off heat. Once cooled, purée sauce in blender.
• Serve chops with spoonful of sauce.

GRILLED PORK CHOPS WITH STRAWBERRY BBQ SAUCE

Steps:

• Toss strawberries with 1 Tbsp. dressing. Pour 3 Tbsp. of the remaining dressing over chops in shallow dish; turn to evenly coat both sides of chops. Refrigerate strawberries and chops 1 hour.
• Heat grill to medium-high heat. Thread strawberries onto skewers. Grill 1 to 2 min. or until softened and slightly charred, turning frequently. Place strawberries in medium bowl; mash until smooth. Add barbecue sauce and remaining dressing; mix well. Reserve half the barbecue sauce mixture to serve with the grilled chops.
• Remove chops from dressing; discard dressing. Grill chops 5 min.; turn. Brush with half the remaining barbecue sauce mixture; grill 5 to 6 min. or until chops are done (145°F), brushing with remaining barbecue sauce mixture for the last few minutes. Remove chops from grill. Let stand 3 min.
• Serve chops with reserved barbecue sauce mixture.

GRILLED ORANGE MAPLE MUSTARD PORK CHOPS (BBQ)

Steps:

• Preheat grill to medium.
• Trim fat from chops if necessary and season with pepper (and salt if you like).
• In a small bowl, stir together mustard, syrup, onion and orange peel. Set aside.
• Grill chops 12-15 minutes until done. Turn once and brush with the sauce mixture during the last 5 minutes of grilling.

GRILLED PORK CHOPS WITH BLUEBERRY BBQ SAUCE

Steps:

• Heat oil in saucepan. Add onion, garlic, and jalapeño and cook over medium heat until onions are translucent, about 3 minutes. Stir in ketchup, vinegar, mustard, and sugar. In a shallow bowl, crush blueberries with a glass bottle or potato masher. Add berries to sauce and simmer over low heat, stirring until thickened, about 15 minutes. Brush pork chops with olive oil and rub with salt, pepper, and parsley. Place a drip pan (a pie plate works well) under the grate on the right side of the grill. On the left side of the grill, cook chops over high heat until browned, about 4 minutes per side. Reduce heat on right side of grill. Move chops to the cooler side and brush with BBQ sauce. Cover the pork chops and cook for about 15 minutes, turning and basting with sauce every 4-5 minutes. Serve with remaning sauce.

BBQ GRILLED STUFFED PORK CHOPS, BY FREDA

Steps:

• 1. Heat your BBQ GRILL, on high heat. Mix Marinade and set aside in 9X12 pan
• 2. Pork chops need to be Slit ready to be stuffed. Place Pork Chops in marinade, covering all sides well. Making sure the Pouch is filled also with marinade. marinade 1 hr. mininum. turn 1/2 way thru to marinate & coat well all over again.
• 3. Mix stove top stuffing according to Pkg. after 1 hr . . stuff pouch of Pork chops with stuffing.
• 4. Place on grill. . . grilling on high 3-4 min on each side. To Score Chops with grill Marks. NOTE:(COOKING TIMES are Approximate.) reduce heat, grilling another 5-8 min on each side. Checking for doneness you desire. Watch carfully, as every grill heat is different. Remove From grill @ desired doneness.
• 5. Serve with the Additional stuffing and corn on the cob. or a garden salad. Very tasty fast dinner. Many Thanks to Shari and Tim, for a wonderful visit & dinner.

GRILLED RIBEYE PORK CHOPS W/ EASY SPICY BBQ SAUCE

Steps:

• Preheat the grill over medium high heat and brush with olive oil. Season the chops with a generous amount of salt and pepper on both sides. Place pork on the grill for 8-9 minutes, turning once halfway through, until cooked to an internal temperature of 145 degrees F. Remove pork from the grill, tent it with foil; let it rest for 3 minutes. To make the mashed potatoes, add potatoes to a pot with water, over high heat and boil for 15 minutes. Drain the water and add the heavy cream. Mash the potatoes until smooth. Stir in the chopped chives, salt and pepper. To make the Spicy BBQ Sauce, heat the oil in a pot over medium heat. Sauté the onion until soft and add ketchup, brown sugar, Worcestershire, vinegar, and cayenne. Simmer for 15 minutes so the sauce thickens and turn off heat. Once cooled, puree the sauce in a blender. Serve the chops alongside the potatoes and a spoonful of BBQ sauce. 4 servings (1 serving: 1 chop, 1/2 cup mashed potatoes and 2 tablespoons sauce)

BBQ GRILLED PORK CHOPS

Steps:

• 1. SAUCE: Combine all of the sauce ingredients, in a large saucepan or dutch oven. Over high heat bring ingredients to a boil, stirring frequently to prevent sticking. Once sauce comes to a boil reduce heat ans simmer 2 hours.
• 2. Pork Chop directions: Apply Neely's seasoning to each pork chop. Place pork chops in a large freezer safe plastic bag. Pour 2 cups of Neely's sauce into bag. Marinate in refrigerator for 8 hours. Place pork chops on grill and cook until internal temperature is 160 degrees F. Reapply BBQ sauce to pork chops prior to serving. FRESH SAUCE not what you used for marinate.

GRILLED BBQ PORK CHOPS WITH PINEAPPLE

Steps:

• Heat grill to medium heat.
• Mix all ingredients except chops until blended. Reserve 1/2 cup sauce for serving with the cooked chops.
• Grill chops 5 min. on each side. Brush with some of the remaining sauce; grill 3 to 4 min. or until chops are done (145ºF), turning occasionally and brushing with remaining sauce.
• Remove chops from grill. Let stand 3 min. before serving with the reserved sauce.

GRILLED PUMPKIN BBQ-GLAZED PORK CHOPS

Steps:

• For the pumpkin bbq sauce: Heat the olive oil in a medium saucepan over medium heat. Add the onions and cook until tender and transluscent, 4 to 5 minutes. Add the ketchup, pumpkin puree, broth, sugar, syrup, vinegar, chili powder, Worcestershire, garlic powder, smoked paprika, pumpkin pie spice, salt and pepper and whisk well to combine. Bring to a low simmer. Reduce the heat to low and let cook until thickened, 20 to 30 minutes. If it begins to look too thick, add a few tablespoons of water or broth.
• For the pork chops: Preheat a grill or grill pan for cooking over medium-high heat. Sprinkle the pork chops generously on both sides with salt and pepper. Brush the chops on each side with vegetable oil and grill, 4 minutes per side. Baste the pork chops on each side with the sauce and grill an additional minute per side to allow the sauce to caramelize. Serve the chops with extra sauce.