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- Meat and poultry
- Cuts of pork
- Pork chop
A truly awesome barbecue recipe. Pork chops are marinated in Italian salad dressing, Worcestershire sauce, apple sauce, hot pepper sauce and lime juice, before being barbecued to perfection.
273 people made this
- 250ml Italian salad dressing
- 125ml Worcestershire sauce
- 125ml apple sauce
- 4 tablespoons hot pepper sauce
- 1 lime, juiced
- 6 bone-in pork chops
MethodPrep:5min ›Cook:15min ›Extra time:6hr marinating › Ready in:6hr20min
- Mix together the Italian dressing, Worcestershire sauce, apple sauce, hot pepper sauce and lime juice in a bowl. Pour the marinade over the pork chops and refrigerate in marinade for 6 hours or overnight.
- Preheat an outdoor barbecue for medium heat and lightly oil the cooking grate.
- Remove the chops from the marinade and pour marinade into a saucepan. Bring the marinade to the boil over medium heat and allow to boil for about 1 minute. Place the pork chops onto the preheated barbecue and barbecue until well browned and no longer pink in the middle, about 6 minutes per side, basting the chops occasionally with the marinade. An instant-read thermometer inserted into the centre should read 70 degrees C. Allow the marinade baste to cook completely onto the chops.
Alternative cooking methods
These pork chops can also be cooked under the grill.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Reviews & ratingsAverage global rating:(270)
Reviews in English (193)
by Megan Nicole Martin
I have made these 2 times and each time they received rave reviews. I do recommend marinating overnight for maximum flavor. Great recipe!-14 Jul 2010
I loved this recipe and it made AMAZING pork chops. Instead of regular applesauce, I used a mango-peach flavor applesauce and I added a dash of cayenne pepper for little more spice. Very tasty!!-12 Jun 2010
Very good! Will make again for sure. Next time I will marinate longer-probably overnight-I only had time for about 8 hours.-04 May 2010
- 2 cloves garlic, minced
- 2 tablespoons brown sugar
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 3 tablespoons Worcestershire sauce
- 2 teaspoons ketchup
- ½ teaspoon ground ginger
- ½ teaspoon onion powder
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon cayenne pepper
- 2 (6 ounce) thick-cut boneless pork loin chops
Mix the garlic, brown sugar, honey, soy sauce, Worcestershire sauce, ketchup, ginger, onion powder, cinnamon, and cayenne pepper together in a bowl. Pour half the mixture into a large plastic zipper bag, and place the pork chops into the marinade. Squeeze the air out of the bag, and seal the bag. Refrigerate 4 to 8 hours, turning occasionally. Refrigerate remaining marinade in the bowl.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the pork chops from the plastic bag, and shake excess droplets of liquid from the chops. Discard the marinade from the plastic bag. Grill chops on the preheated grill, basting with the reserved marinade until meat is browned, no longer pink inside, and shows good grill marks, 8 to 10 minutes per side. A meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).
Pour remaining reserved marinade into a saucepan over medium heat, bring to a boil, and reduce heat to a simmer. Cook the marinade until slightly thickened, about 5 minutes, stirring constantly serve sauce with chops.
Barbecued Pork Chops
This is a very simple, eating-light recipe for Barbecued Pork Chops, to prepare either under the broiler in the oven (or on the grill).
I’ve always had this unreasonable fear of preparing pork chops. Maybe because 93.8% of the times that I prepare them, they turn out dry and board-like… forcing my family to chew endlessly before swallowing. I think I’ve finally gotten the hang of it now.
Pork (like chicken) must be eyed-on while cooking. It’s wonderful and tender and juicy when cooked right, but left too long and you’ll end up with over-cooked and dry meat.
This recipe is BEYOND simple and it takes about 15 minutes total to prepare. The chops are dusted with a light mixture of spices, then brushed with a (simple) homemade BBQ sauce and broiled– about 5 minutes on each side.
If you’re worried about whether or not it’s done inside, stick an instant-read thermometer in there to check. It’s safe to eat pork when it reaches a temperature in the middle of at least 145 degrees.
To make a complete meal, put your rice and vegetables on to cook before you even begin the chops. By the time you’re done with the chops, everything will be ready in less than 30 minutes. That works for me… since I’m usually trying to throw things together at the last minute at dinnertime, and my oh-so-patient family is asking… “When is dinner? When are we eating? Is it done YET?”
These chops turn out nice and tender (and not dry!), and the sauce is terrific too- especially if you should decide to serve it over a little bit of rice.
The recipe below includes both nutritional information and Weight Watcher’s points (just in case anyone is watching that sort of thing).
Whisk the barbecue sauce and the cider vinegar together in small bowl. Combine sugar, paprika,cumin, salt, pepper, and cayenne in separate bowl. Whisk 1 teaspoon of the spice mixture into the barbecue sauce mixture.
Pat chops dry with paper towels and rub all over with remaining spice mixture. Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook chops until well-browned, about 4 minutes per side.
Reduce heat to medium-low. Brush chops with sauce, flip and cook until sauce is caramelized, about 1 minute. Brush once more with sauce, flip, and cook until second side is caramelized and meat thermometer registers 145, about 1 more minute. Serve, passing remaining sauce at table.
To prevent the chops from curling as they cook, cut two slits about 2 inches apart through the side of each chop.
You’ll see many various methods for grilling pork chops. Some claim that hot and fast is the only way to go, where others recommend cooking indirect the whole time. I like a mixture of both to end up with incredibly juicy pork and a nicely caramelized and crunchy exterior.
When it comes to lean cuts like pork chops/chicken, etc. I like to have different “zones” of heat on my grill. If you’re using a charcoal grill, simply stack more briquettes on one side to create a hot spot and less on the other. If you’re cooking on propane turn one burner on medium high and one on low.
For indirect grills like my pellet grill, find out where your hot and cooler spots are on your grill. I use the hot zone for the initial sear on each side of my chops. This caramelizes the sugar in the rub and seals in all of the juices. Then I move the meat over to the less hot side of the grill and let it cook through.
I’m so excited to share this grilled pork chops recipe, and I can’t wait for you to try it! This recipe has become one of our summer staples, and my favorite way to cook pork chops. It’s easy, it’s flavorful, and the whole family loves it.
When I was testing this recipe, I tried it two ways: with a marinade and with a pork rub. We loved both the pork chops with the rub and the pork chops with the marinade so much. We honestly couldn’t decide which we liked better!
In this recipe you’ll find my simple pork marinade. If you prefer a BBQ rub, you can skip the marinade and use my pork rub recipe instead. Either way, the method for grilling pork chops remains the same.
- 1 1/2-1 3/4 pounds bone-in, 3/4-inch-thick pork rib chops, trimmed of fat
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 3 teaspoons canola oil, divided
- 1 medium onion, diced
- 1 clove garlic, minced
- ⅓ cup orange juice
- 1/2 cup barbecue sauce, (see Tip)
Preheat oven to 400 degrees F.
Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over high heat. Add the pork chops and cook until beginning to brown, 1 to 2 minutes per side. Transfer to a plate.
Add the remaining 1 teaspoon oil to the pan. Add onion and cook, stirring, until softened, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, 30 seconds. Add orange juice and cook until most of the liquid has evaporated, 30 seconds to 1 minute. Stir in barbecue sauce. Return the pork chops to the pan, turning several times to coat with the sauce.
Transfer the pan to the oven and bake until the pork chops are barely pink in the middle and an instant-read thermometer registers 145 degrees F, 6 to 10 minutes. Serve the sauce over the pork chops.
Tip: Check the sodium content of your favorite barbecue sauce if you have sodium sensitivity--some can be quite high. This recipe was developed with Annie's Natural Hot Chipotle BBQ Sauce, which has only 240 mg sodium per 2-tablespoon serving.
Barbecue Pork Chops Recipe on the Grill
I’m a 44 year old UK fan and never posted on the internet but I tried to copy your Barbecue Pork Chops With Grilled Zucchini and Smashed Sweet Potatoes tonight and while probably not a patch on yours was amazing – Mrs said best Pork she’d ever had and even the kids loved it – I even done the tata’s on the bbq. – thank you …
Thank you Malcom, It looks delicious. and they look great. The only concern I have is the the finished temp of 13 8. It that enough temp for pork ? I think that 165 us to high, but usually try to a pork tenderloin in the range of 145 to 155. Do you think that is safe range and still keep great looking like yours.
It is going to carry over at least 5 degrees. I like to pull it at 135-140 and let it carryover. But you can take it to 140-145 and let it carryover if you like. The higher you take it, the more juice and flavor you will loose.
Hey Malcom, thanks for another good video. Any reason I shouldn’t brine pork that thick for an hour before putting on the grill? Sometimes makes up for dryness and adds flavor. Do you brine pork for the grill ever?
You can brine it will add more flavor. But if you don’t overcook chops on the grill they usually stay juicy.
Malcom, awesome recipe. The chops were delicious. The whole family loved them. Your products, and those Captain Rodney’s ones also, are dynamite!
Outstanding recipe just like all the rest of Malcomes. I have tried many of his recipes and all are terrific and simple but tasty!
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About Malcom Reed & HowToBBQRight.com
I’m Malcom Reed and these are my recipes. I spend my life cooking – mostly slow-smoked barbecue.
Every week I share a new recipe on my HowToBBQRight YouTube Channel. And I travel the country cooking in over 20 competition barbecue and World Steak Cookoff contests each year as Killer Hogs barbecue team.
- 1 ½ tablespoons sriracha
- ¼ cup low-sodium soy sauce or tamari, divided
- ¼ cup toasted sesame oil, divided
- 5 tablespoons unseasoned rice vinegar, divided
- 2 tablespoons honey, divided
- 4 10-oz., 1-in.-thick bone-in pork chops
- 6 Persian cucumbers, halved lengthwise and seeds scooped out
- neutral oil, for grill grates
- 1 tablespoon sesame seeds
Whisk sriracha, 3 tablespoons each soy sauce and sesame oil, 2 tablespoons vinegar, and 1½ tablespoons honey in a small bowl. Pour half of sriracha mixture into a storage container add pork and turn to coat. Let marinate in refrigerator for 15 minutes. Reserve remaining sriracha mixture for grilling.
Meanwhile, place cucumber halves, cut side down, on a cutting board. Using your hands or the flat side of a large chef's knife, press down to lightly smash. Cut into 1½-inch pieces. Whisk remaining 1 tablespoon each soy sauce and sesame oil, 3 tablespoons vinegar, and ½ tablespoon honey in a large bowl add cucumbers and toss to coat. Refrigerate until ready to serve.
Preheat a gas grill to high (450°F to 500°F) and lightly oil grates. Remove pork from marinade discard marinade. Grill pork, uncovered, turning occasionally, until a thermometer inserted in thickest portion registers 145°F, 12 to 15 minutes. During final 5 minutes of grilling, baste pork with reserved sriracha mixture.
Drain and discard liquid from cucumber mixture return cucumbers to bowl. Add sesame seeds and toss to combine. Serve with grilled pork.
Step 1: Place the pork chops in a nonreactive baking dish just large enough to hold them, or a heavy-duty resealable plastic bag.
Step 2: Make the brine: Place the coarse salt, sugar, and curing salt in a large bowl. Add the hot water and whisk until the salts and sugar dissolve. Whisk in the cold water and let the brine cool to room temperature. Pour the brine over the pork chops. Cover the baking dish with plastic wrap, or squeeze out the air and seal the bag and place it in an aluminum foil pan or roasting pan to contain any leaks. Brine the chops in the refrigerator for 12 hours, turning them over once or twice.
Step 3: Meanwhile, if you intend to grill the chops after smoking, make the rub: Place the chile powder, brown sugar, and salt in a mixing bowl and mix well, breaking up any lumps in the brown sugar with your fingers.
Step 4: Drain the pork chops, discarding the brine. Rinse under cold water and blot dry with paper towels.
Step 5: Set up your smoker following the manufacturer’s instructions and preheat to 225° to 250°F. Add the wood as specified by the manufacturer.
Step 6: Oil the smoker rack. Place the pork chops directly on the rack and smoke them until lightly browned and the internal temperature reads 145°F. (Insert your instant-read thermometer through the side of the chop.) This will take 1½ to 2 hours. You can serve the chops at this stage if you do, cook the chops until the internal temperature is 150°F.
Step 7: But you’ll get more flavor and crust if you rub and grill the chops as described in these next steps. Set up your grill for direct grilling and preheat to medium-high. Brush and oil the grill grate.
Step 8: Rub or brush the chops all over with olive oil. Sprinkle the rub on all sides of the chops, rubbing it into the meat with your fingertips.
Step 9: Direct grill the chops until sizzling and browned on both sides, 2 to 3 minutes per side. Give each a quarter turn halfway through grilling to lay on a crosshatch of grill marks. Be sure to grill the edges of the chops, too.
Combine chili powder, 1 tablespoon brown sugar, salt, cayenne, coriander, fennel, and pepper together in small bowl and mix to combine. Set aside 1 tablespoon. Rub remaining mixture evenly on every surface of pork chops. Seal pork chops in a single layer in a vacuum bag and cook in water oven set to 140 degrees for at least 45 minutes, and up to 6 hours.
Meanwhile, combine chicken broth, ketchup, molasses, onion, Worcestershire sauce, mustard, vinegar, hot sauce, and remaining tablespoon spice mix in a small saucepan. Bring to a simmer over medium-high heat. Reduce to low and cook until thickened and glossy, about 20 minutes. Set aside.
Remove pork chops from vacuum bag and pat dry with paper towels. Light hot grill. When ready to cook, brush top side of each chop with 1 tablespoon of sauce. Transfer to grill, sauced-side down and cook for 1 minute. Meanwhil, brush top side with more sauce. Flip chops and cook 1 minute longer. Transfer chops to a plate and brush both sides with more sauce. Cover with foil and allow to rest for 5 minutes. Remove foil, brush with more sauce, and serve, passing extra sauce at the table.