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Barbecue Pork Chops

  • 25 m
  • 25 m
Carolyn Casner
“The quick, super-easy barbecue sauce in this recipe would be great on roasted chicken as well. Serve with your favorite slaw and a cold lager.”


    • 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


  • 1 Preheat grill to medium-high.
  • 2 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.
  • 3 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.)
ALL RIGHTS RESERVED © 2019 Printed From 7/23/2019