Nutrition per serving may change if servings are adjusted.
⅓ cup ketchup
1½ tablespoons cider vinegar
1 tablespoon molasses
1 teaspoon dry mustard
½ teaspoon garlic powder
½ teaspoon onion powder
1 pound boneless pork chops, trimmed (4 pieces)
¼ teaspoon salt
¼ teaspoon ground pepper
Preheat grill to medium-high.
Stir ketchup, vinegar, molasses, mustard, garlic powder and onion powder together in a small saucepan. Bring to a simmer over medium heat. Cook until thickened and flavors have blended, 5 to 10 minutes.
Oil the grill rack (see Tip). Season both sides of pork with salt and pepper. Grill the pork for 5 minutes. Flip and baste with some of the sauce. Continue cooking until an instant-read thermometer inserted in the thickest part reads 145°F, 4 to 5 minutes more. Serve with the remaining sauce.
To make ahead: Prepare barbecue sauce (Step 2) up to 3 days ahead and refrigerate.
Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
166 calories;5 g fat(1 g sat); 0 g fiber; 11 g carbohydrates; 19 g protein; 3 mcg folate; 57 mg cholesterol; 9 g sugars; 6 g added sugars; 119 IU vitamin A; 1 mg vitamin C; 33 mg calcium; 1 mg iron; 390 mg sodium; 397 mg potassium