Best Barbecue Sauce 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.

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.

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.

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 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.

JALAPEñO PEACH BARBECUE SAUCE & BROILED PORK CHOPS

Steps:

• To make the sauce: Turn on the broiler, and place a rack 6 inches away from the heating element.
• Place in a large cast-iron skillet or on a foil-lined sheet the sliced peaches, skin side down, the onion, the garlic, and the jalapenos, skin side up.
• Place under the broiler, and cook for 5 minutes or until the peaches, garlic, onion, and jalapeños are softened and have begun to blacken.
• Remove from the oven. When cool enough to handle, peel off the skin from the peaches (don't worry if it doesn't all come off) and place in a blender along with the onion, garlic, and jalapeño.
• Add to the blender the ketchup and tomato sauce and blend until smooth.
• Pour the sauce into a saucepan and stir in the molasses, Worcestershire sauce, lemon juice, brown sugar, clove, nutmeg, and ginger
• Cook the sauce on low heat, occasionally stirring, for 20 minutes.
• The sauce should be thick and darkened.(Warning-as it cooks the sauce will probably splatter.)
• Stir in the smoked paprika, then taste and adjust any seasonings. Add salt and pepper to taste.
• Meanwhile, while the sauce is cooking, lightly salt and pepper each side of the pork chops and have them come to room temperature.
• Line a sheet pan with foil and top with a lightly greased rack.
• Place the pork chops on top of the rack.
• Spread on each chop about 1 to 2 tablespoons of jalapeño peach barbecue sauce on the side facing up.
• Place under the broiler for 5 minutes. (If you don't have a rack, don't worry.
• You can also use a cast-iron skillet to cook the chops, as I often do because my broiler is so small!
• Also, I've just left the broiler on the whole time from the first step, but if you prefer to turn it off and then on again that's fine.)
• Remove the chops from the broiler.
• With tongs, flip them over and again apply more jalapeño peach barbecue sauce to the other side of each chop.
• Place under the broiler and cook for 5-7 minutes or until the sauce is blackened in places and the chops are 140 degrees.
• Remove the chops from the oven and allow to rest for 5 minutes before serving.

GRILLED PORK CHOPS WITH PEACH-TOMATO BARBECUE SAUCE

Steps:

• Heat olive oil in a medium saucepan over medium heat. Add chopped onion, and cook until translucent, about 2 minutes. Add minced garlic and 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 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.

GRILLED PORK CHOPS WITH CHUNKY ANDOUILLE BARBECUE SAUCE

Steps:

• Spray grill rack with nonstick spray and prepare barbecue (medium heat). Sauté sausage and onion in heavy large saucepan over medium-high heat until onion begins to brown, about 8 minutes. Add tomato sauce, vinegar, sugar, 2 teaspoons chili powder, and 1 teaspoon cumin. Bring to boil; remove from heat.
• Meanwhile, sprinkle chops on both sides with salt, then chili powder and cumin. Grill chops until cooked through but not dry, about 9 minutes per side.
• Serve chops with sauce.

PORK CHOPS WITH CHERRY BARBECUE SAUCE

Steps:

• In a small bowl, combine all the ingredients for the marinade and stir together. Place the pork chops in a resealable freezer bag and pour in the marinade, making sure to coat the meat on all sides. Keep cold in a refrigerator for at least 4 hours and up to 24 hours. Meanwhile, in a medium saucepan, cook the onion over medium-high heat, until it softens, about 8 minutes. Add the garlic and chili powder and cook 1 minute more. Add the tomatoes, orange juice, ketchup, sugar, and cherries and cook 5 minutes more, stirring frequently. Transfer the mixture to a blender or a food processor fitted with the metal blade and blend until smooth. Transfer to a plastic container and keep cold in a refrigerator until ready to use or for up to one week. Allow chops to return to room temperature, then grill for about 12 minutes, turning once. Remove from heat and serve immediately with the Cherry Barbecue Sauce,

BARBECUE SAUCE PORK CHOPS

Steps:

• In a larege resealable plastic bag place BBQ sauce, pineapple juice, worcestershire sauce, garlic salt and brown sugar; mix well.
• Add pork chops.
• Marinate pork chops for 24 hours in refrigerator.
• Remove chops from marinade
• On medium high heat, grill chops on each side for about 6 minutes or until done. Baste chops with sauce while grilling.

GRILLED PORK CHOPS WITH CHUNKY ANDOUILLE BARBECUE SAUCE

Steps:

• Spray grill rack with nonstick spray and prepare barbecue (medium heat). Sauté sausage and onion in heavy large saucepan over medium-high heat until onion begins to brown, about 8 minutes. Add tomato sauce, vinegar, sugar, 2 teaspoons chili powder, and 1 teaspoon cumin. Bring to boil; remove from heat.
• Meanwhile, sprinkle chops on both sides with salt, then chili powder and cumin. Grill chops until cooked through but not dry, about 9 minutes per side.
• Serve chops with sauce.
• add your own note