Best 19 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 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.

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.

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:

• 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.

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.

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°.

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°.

HUNT'S BARBECUED PORK CHOPS

Steps:

• Brown chops in oil.
• Place in a shallow greased baking pan.
• Combine tomato sauce, salt, celery, water, lemon juice, brown sugar, dry mustard, and pepper together; pour over chops.
• Cover the dish and bake in moderate oven 350 degrees Fahrenheit for 1 1/4 hours or until tender, basting occasionally.
• Serves 4 delighted people.

EASY OVEN-BARBECUED PORK CHOPS

Steps:

• Preheat oven to 350°. Place pork chops in bottom of a 13 x 9 x 2-inch baking pan. Place sliced onion over the pork chops. Combine remaining ingredients; pour over pork chops. Bake uncovered for 1 hour, or until chops are tender.

POL MARTIN-BARBECUED PORK CHOPS

Steps:

• Mix all ingredients except pork chops in a bowl.
• pour mixture into a saucepan and cook for 5 minutes over medium heat. remove from stove and let cool.
• brush pork chops with mixture and marinate 15 minutes.
• preheat BBQ to medium heat.
• oil grill and add pork chops. cook uncovered, 8 to 9 minutes on each side. baste chops with marinade 4 to 5 time durning cooking.

BARBECUED SWEET & SOUR PORK CHOPS

Steps:

• Combine sugar, vinegar, soy, sherry, and catsup. Reserve 1/2 c. for sweet & sour sauce: use remainder as baste. Sweet & Sour Sauce Gradually stir 2/3 c. regular-strength chicken broth into 1 tbl. cornstarch until blended: stir in the 1/2 c. reserved baste mixture. In a frying pan over medium-high heat, warm 1 tbl. salad oil. Add 1 clove garlic, minced, and 1 large onion, thinly sliced. Cook stirring constantly, until onion is limp. Add cornstarch-baste mixture and cook, stirring until thickened. Place chops, carrots, apple & pineapple slices on a lightly greased grill above a solid bed of low-glowing coals. Cook, turning frequently and basting with reserved sauce, for about 10 minutes, or until browned and hot. Serve with heated sweet and sour sauce.

SWEET BARBECUED PORK CHOPS

Steps:

• 1. 1. In a large skillet, brown pork chops in oil in batches on both sides. Return all to the skillet. Combine the remaining ingredients; pour over chops. Bring to a boil. Reduce heat ; cover and simmer for 12-14 minutes or until meat is tender.

SKILLET BARBECUED PORK CHOPS RECIPE - (4/5)

Steps:

• 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.