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BARBECUE PORK CHOPS

cook:

45 min

Picture for BARBECUE PORK CHOPS

2,362,282 views  This week I'm taking a look at BBQ pork chops - cooked both indoors and outdoors. I'm talking about how to cook your pork properly, so that you don't end up with a slab of sawdust.

4 Servings

US

original

metric

INGREDIENTS

For the chops

Kosher or table salt (a lot of it)

Kosher or table salt (a lot of it)

Boned pork chops (rib chops and loin chops are what I used)

Boned pork chops (rib chops and loin chops are what I used)

Barbecue sauce of your choice (or make your own, ingredients below)

Barbecue sauce of your choice (or make your own, ingredients below)

Vegetable oil

Vegetable oil

For the dry rub:

For the dry rub:

Dark brown sugar

Dark brown sugar

Paprika

Paprika

Smoked paprika

Smoked paprika

Ground coriander

Ground coriander

Ground cumin

Ground cumin

Black pepper

Black pepper

For the homemade barbecue sauce:

For the homemade barbecue sauce:

Ketchup

Ketchup

Small white onion

Small white onion

Worcestershire

Worcestershire

Smoked paprika

Smoked paprika

Apple cider vinegar

Apple cider vinegar

Dijon mustard

Dijon mustard

Dark brown sugar

Dark brown sugar

DIRECTIONS

1.

For the Grilling

1.

Start by getting your grill ready and making a two zone fire. That means keeping the coals to one side of your charcoal grill super hot thus creating two separate zones. You can also do this on a propane grill by just turning half the burners on high.

2.

Next you’re going to take your pork chops, stand them up by the bones, and place two wooden or metal skewers through them. Make two small slices through the fat cap of each pork chop to keep the pork from curling.

Boned pork chops (rib chops and loin chops are what I used)

Boned pork chops (rib chops and loin chops are what I used)

3.

Place the chops on the cooler side of the fire, bone side down and cook until they reach an internal temperature of 115°F. Remove skewers and place on the hot side of the grill.

4.

Layer pork chops with barbecue sauce, flipping continually until they reach an internal temperature of 145°F. Once they’ve reached that temperature, remove from grill and place on a baking sheet to rest for 3 minutes.

Barbecue sauce of your choice (or make your own, ingredients below)

Barbecue sauce of your choice (or make your own, ingredients below)

5.

Coat them with one final layer of sauce. Serve and enjoy!

6.

For the Stove Top

1.

Start by making a dry rub for your pork by combining dark brown sugar, of paprika, smoked paprika, ground coriander, ground cumin, and freshly ground pepper.

Dark brown sugar

1 tbsp Dark brown sugar

Smoked paprika

½ tsp Smoked paprika

Ground coriander

½ tsp Ground coriander

Ground cumin

1 tsp Ground cumin

Black pepper

Black pepper

Paprika

1 tsp Paprika

2.

Remove pork chops from brine and pat them dry. Make sure you get them as dry as possible. Once dry, coat them evenly on all sides with the spice rub. Set aside.

3.

Next, you’re going to make a barbeque sauce by combining ketchup, a small onion finely grated, worcestershire sauce, smoked paprika, apple cider vinegar, dijon mustard, and dark brown sugar. Whisk to combine. Simmer for 30 minutes on low heat.

Ketchup

½ cup Ketchup

Small white onion

0.5 Small white onion

Worcestershire

1 ½ tbsp Worcestershire

Smoked paprika

½ tsp Smoked paprika

Apple cider vinegar

1 tbsp Apple cider vinegar

Dijon mustard

2 tbsp Dijon mustard

Dark brown sugar

1 ½ tbsp Dark brown sugar

4.

Add vegetable oil over medium high heat to a non-stick pan. Make two small slices through the fat cap of the pork chop a few inches apart to keep the pork from curling. Add pork chops to the pan and cook until internal temperature reaches 130°F.

Vegetable oil

Vegetable oil

5.

Remove pork from the pan and set aside. Wipe out pan and put back on medium high heat with vegetable oil.

6.

Brush the pork chops down with a layer of barbecue sauce. Place sauce side down onto the preheated pan, brushing the exposed side with barbeque sauce. Flip and sauce until you have a good barbecue crust formed and the internal temperature reaches 145°F internally. Set aside to rest. Serve with some extra barbecue sauce and enjoy!

For the homemade barbecue sauce:

For the homemade barbecue sauce:

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