Best 20 Bbq Pork Chops Recipes

SLOW COOKER BBQ PORK CHOPS

Steps:

• Spread a thin layer of barbeque sauce on the bottom of a slow cooker. Alternately layer pork chops with barbeque sauce, pouring the remainder of the bottle over the top of the final layer of chops.
• Cook on HIGH setting for 3 to 4 hours, or all day on LOW setting.

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.

BBQ BACON CHEDDAR-STUFFED PORK CHOPS

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray, or line with cooking parchment paper.
• In thick side of each pork chop, cut a slit about 2 inches deep and 3 inches long to form a pocket (do not cut in half.) In small bowl, mix cheese, bacon and 4 teaspoons of the barbecue sauce. Spoon generous tablespoonfuls cheese mixture into each pocket; pinch edges of pork together, and secure with toothpick.
• Sprinkle both sides of pork with salt and pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork chops in oil 1 to 2 minutes, turning once, just until lightly browned. Place pork chops apart on pan.
• Bake 8 to 10 minutes or until meat thermometer inserted in thickest part of pork reads 145°F. In small microwavable bowl, microwave remaining barbecue sauce covered on High 45 to 60 seconds or until heated through.
• Before serving, remove toothpicks from pork chops. Brush chops with warm barbecue sauce; garnish with green onion. Serve with mashed potatoes.

ITALIAN BBQ PORK CHOPS

Steps:

• Stir the balsamic vinegar, ketchup, brown sugar, garlic, Worcestershire sauce, Dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a saucepan over medium-low heat; cook the sauce at a simmer for 20 minutes. Remove from heat and allow to sit for 5 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Season both sides of the pork chops with salt and black pepper. Brush the chops with the sauce from the saucepan.
• Cook the pork chops on the preheated grill until the pork is no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove from the grill and allow to rest for 3 minutes before serving with the remaining sauce on the side.

OVEN BBQ PORK CHOPS

Steps:

• Preheat oven to 350 degrees F.
• In a large skillet over medium high heat heat 1 tablespoon vegetable oil, add pork chops and brown them on both sides. Place in a casserole. In a bowl mix together chopped onion, 2 tablespoons vegetable oil, water, vinegar, chili sauce, brown sugar, dry mustard, hot pepper sauce, pour mixture over chops. Cover and roast for 40 minutes. Uncover casserole and roast for 20 minutes more

CROCK POT BBQ PORK CHOPS

Steps:

• Turn crockpot on high and remove liner (if you can). Spread some BBQ sauce on the bottom of the crock.
• Run each chop under some warm water.
• Put 2 chops on the bottom of the crock. Put some BBQ sauce and seasonings on each chop Layer chops, sauce and seasonings. Add the remaining sauce over the top.
• Return the crock to the pot, put on lid.
• After about an hour, turn down to low. Cook for about 5-6 hours. If you used bone-in chops, be careful as the chops are very tender and will fall off the bone.
• We usually have ours with mashed potatoes, or throw some potatoes in the oven and bake them for the last hour or so.
• It would probably work well with rice too if you want.

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.

SPICE-RUBBED PORK CHOPS WITH SORGHUM BBQ SAUCE

Steps:

• Combine the ketchup, sorghum, vinegar, mustard, ancho powder, habanero and some salt and pepper in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until slightly thickened, about 10 minutes. Set aside about 1/2 cup for serving; keep warm.
• Prepare a grill for medium-high indirect heat. Brush the top of the pork chops lightly with canola oil, and rub the oiled side with the spice rub. Let stand at room temperature for 30 minutes.
• Place the chops rub-side down over direct heat on the grill and cook until charred, about 4 minutes. Brush the tops with canola oil, flip, and cook for 1 minute, just to brown the bottom a bit. Brush the tops generously with barbecue sauce; shift them over to indirect heat and cook, covered, until a meat thermometer registers an internal temperature of 150 degrees F, about 5 minutes. Remove the chops from the grill, brush them with more of the sauce and let rest, loosely tented, for 10 minutes. Serve with the reserved BBQ sauce.
• In a bowl, whisk together the ancho, coriander, mustard, paprika, pepper, salt, chile de arbol, cumin and oregano until blended. Store in a cool, dark place, tightly covered, for up to 6 months.
• Yield: about 1 1/2 cups

EASIEST BBQ PORK CHOPS

Steps:

• Combine soup, ketchup, Worcestershire sauce, and onions in slow cooker. Add pork chops.
• Cover, and cook on Low for 6 hours.

BBQ CROCK POT PORK CHOPS

Steps:

• Trim excess fat from chops.
• In large skillet heat oil and brown both sides of chops.
• Put onions, bell peppers in bottom of crock pot, sprinkle with tapioca, layer sweet potato slices over veggies, top with pork chops.
• Mix together remaining ingredients in small bowl, pour over chops, cover crock pot, cook on low setting 6-8 hours til meat is tender.

CHILI RUBBED BBQ PORK CHOPS

Steps:

• Warm Mango Salsa, recipe follows
• Preheat broiler.
• Rinse chops with cold water and pat dry. Place on foil-lined baking sheet and season with garlic salt and pepper. Rub with chili seasoning. Broil 4 minutes per side. Brush with BBQ sauce and broil 1 minute, turn, brush with more BBQ sauce and broil an additional 1 minute. Serve hot.
• Combine mangos and tomatoes in pan over heat. Squeeze in lime juice. Add salt and pepper to taste. Break up the mangos with a spoon so they are consistent in size with the tomatoes. Heat over medium-low heat for about 5 minutes or until heated through, stirring occasionally.
• Once heated through stir in chopped cilantro and serve with pork chops.

CANTONESE SWEET AND STICKY BBQ PORK CHOPS WITH APPLE AND ARUGULA SALAD

Steps:

• In a large bowl, stir together the sugar, hoisin, ketchup, oyster sauce, sherry, ginger, five-spice powder, and food coloring, if using. Set the marinade aside.
• Place the pork chops in a shallow baking dish. Pour the marinade over the pork. Let the pork marinate while you prepare the salad or up to overnight in the refrigerator. (The longer it marinates, the better the flavor.)
• Transfer the pork marinade to a small saucepan. Stir in the honey until completely combined. Bring to a boil and reserve this sauce for serving.
• Meanwhile, preheat a grill or grill pan over high heat until hot, 5 to 8 minutes.
• Wipe excess marinade from the pork chops. Grease the grill or grill pan with vegetable oil right before adding the chops. Grill the chops until golden brown with some grill marks on the bottom, 5 to 8 minutes. Flip the chops over and cook until the internal temperature reaches about 145 degrees F, about 5 minutes. Remove from the heat and let rest for at least 8 minutes. Smother the chops with some of the reserved sauce, slice into 1/2-inch wide pieces then drizzle with some more of the sauce. Serve with the apple and arugula salad.
• For the salad: Peel, quarter, core and thinly slice the apples. Combine with the remaining salad ingredients in a large bowl.
• For the dressing: Combine all of the ingredients in a mason jar and shake vigorously. Taste and adjust the seasonings, as needed.
• Toss the salad with the dressing and serve immediately.

CROCK POT PORK CHOPS IN HOMEMADE BBQ SAUCE

Steps:

• Combine all ingredients in a bowl except for pork chops.
• Stir until well mixed.
• Place pork chops in bottom of crock pot.
• Pour liquid mix over pork chops.
• Cook in crock pot on Low for 4-6 hours or until meat is cooked and tender.

BBQ FREAKS TAMARIND-GLAZED PORK CHOPS

Steps:

• To make the glaze: Place the vegetable oil in a medium skillet over medium-high heat. Add the onion, garlic, and thyme and cook until the onion and garlic begin to brown, 7 to 10 minutes. Deglaze the pan with the rum and simmer for 4 to 5 minutes to evaporate the alcohol. Stir in the honey and tamarind pulp and cook over medium heat for 5 minutes. Add the beef stock and continue cooking until the liquid is reduced by half. Strain through a sieve. Cover and refrigerate until ready to use.
• To brine the pork chops: In a large stockpot, bring to a boil the water, sugar, salt, cloves, and nutmegs. Stir occasionally and cook until the sugar and salt have dissolved. Remove the brine from the heat and add the pork chops. Let cool for 30 minutes, then cover and refrigerate for 24 hours.
• Prepare a hot grill for direct cooking, with a cool zone to one side.
• Remove the pork chops from the brine, rinse with cold water, and pat dry. Season to your liking with salt, cracked black pepper, granulated garlic, and dried thyme.
• Use long-handled tongs and a paper towel dipped in vegetable oil to lightly oil the grate, then place the pork chops over the fire, about 6 inches over the glowing coals. Cook for about 2 minutes on each side. Move the chops to the cool zone, cover the grill, and cook for 5 minutes. Turn, cover the grill, and grill until just cooked through, about 5 minutes more. The meat should register 145°F on a meat thermometer.
• Transfer to a serving platter and allow the chops to rest for 10 minutes. While the meat is resting, warm the glaze. Serve the pork chops whole or sliced with the glaze.

EASY BAKED BBQ PORK CHOPS

Steps:

• Preheat oven to 440 degrees F (227 degrees C).
• Whisk onion, ketchup, vinegar, honey, brown sugar, Worcestershire sauce, mustard, and cayenne pepper together in a bowl until barbeque sauce is smooth.
• Place pork chops on a baking sheet and season with salt and pepper. Top each pork chop with 2 tablespoons barbeque sauce.
• Bake in the preheated oven until pork chops are cooked through, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

BBQ LIME PORK CHOPS

Steps:

• Mix the marinade in a large "Ziplock" bag or in a shallow glass dish.
• Reserve 1/4 cup of the marinade.
• Add pork chops to the marinade, coat the chops on both sides.
• Refrigerate for 30 minutes.
• Heat BBQ to medium heat.
• Brush chops with reserved marinade and grill turning once.
• Cook for approx 10 minutes each side or until no longer pink.
• Place on platter and garnish with lime slices.

BREADED BBQ PORK CHOPS

Steps:

• Combine egg and BBQ sauce.
• In another bowl, combine remaining ingredients.
• Dip chops in egg then crumbs; cover and refrigerate for 2 hours.
• Bake until juices run clear at 325.

AMISH BBQ PORK CHOPS

Steps:

• Mix the soup, catsup, Worcestershire sauce and onions together and pour over the chops.
• Bake 1 hour at 325 degrees or until the chops are tender.
• You may prefer thicker chops- just bake longer.

BBQ PORK CHOPS

Steps:

• Preheat oven to 350 degrees F.
• Line a 9x13 pan with foil.
• Place chops in pan.
• Pour sauce over chops just enough to cover.
• Flip chops over and pour remaining sauce over them.
• Cover pan with foil.
• Place pan in oven for 1 hour to 1 1/2 hours.
• Turn chops halfway through cook time and spoon sauce over chops.

HONEY MUSTARD BBQ PORK CHOPS

Steps:

• Place honey, orange juice, vinegar, wine, Worcestershire sauce, onion powder, tarragon, and mustard in a large resealable plastic bag. Slash fatty edge of each chop in about three places without cutting into the meat; this will prevent the meat from curling during cooking. Place chops in the plastic bag, and marinate in the refrigerator for at least 2 hours.
• Preheat grill for high heat.
• Lightly oil grill grate. Place chops on grill, and discard marinade. Cook chops for 6 to 8 minutes, turning once, or to desired doneness.