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Barbecue Pork Chops
“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
1Preheat grill to medium-high.
2Stir 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.
3Oil 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.)