Barbecuerubbedporkchops Recipes

GRILLED PORK CHOPS WITH BASIL-GARLIC RUB

Steps:

• With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt and pepper and process to make thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.
• Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145°F, followed by a 3-minute rest time.

BOURBON BARBECUED PORK CHOPS

Steps:

• Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side.
• Whisk 1/4 cup salt, 1/4 cup brown sugar and 3 cups warm water in a large bowl. Add the pork and soak 10 minutes. Meanwhile, mix the bourbon, vinegar, Worcestershire sauce, the remaining 1/4 cup brown sugar, the garlic and ginger in an ovenproof saucepan. Put on the grill over direct heat; bring to a boil, then remove from the grill.
• Grill the onion and tomatoes over direct heat until charred, about 3 minutes per side for the tomato and 4 to 5 minutes per side for the onion. Add to the saucepan, then return the pan to the grill and cook until the sauce is thickened, about 15 more minutes.
• Remove the chops from the brine; pat dry. Brush with the vegetable oil and grill over direct heat, 2 to 3 minutes per side. Transfer to the cooler side of the grill and cook 3 to 4 more minutes per side, brushing with the sauce. Serve with the remaining sauce and vegetables.

BARBECUED PORK CHOPS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a skillet, heat a small amount of oil and brown both sides of the pork chops.
• In a bowl combine ketchup, salt, celery seed, nutmeg, vinegar, water, and bay leaf; Pour over chops.
• Bake in oven for 90 minutes. Turn chops once during baking.

BARBECUED PORK-SHOULDER CHOPS

Steps:

• Rub pork-shoulder chops with garlic, sage, and coarse salt, and combine in a largedish. Cover, and refrigerate for 2 hours or up toovernight. One hour before grilling, pour lager over pork; let stand.
• Preheat grill to high. Grill pork chops for7 minutes. Flip, brush grilled sides with barbecue sauce, and grillfor 8 minutes. Flip, brush opposite sides withsauce, and grill for 2 minutes more. Flip, and grilluntil sauce caramelizes, 2 to 3 minutes.

OVEN BARBECUED PORK CHOPS

Steps:

• Preheat oven to 350F.
• Put chops in a baking dish in a single layer.
• Stir together remaining ingredients and pour over pork chops.
• Cover and bake 1 hour.
• Uncover and bake 30 minutes, basting occasionally.

BARBECUED PORK CHOPS

Steps:

• In a saucepan, combine the soy sauce, water, brown sugar and molasses; bring to a boil. Remove from the heat and allow to cool. Pour into a shallow glass container or large resealable plastic bag; add pork chops and turn to coat. Cover or seal and refrigerate for 8 hours or overnight. Drain, discarding marinade; place chops in a shallow ungreased baking pan. Cover and bake at 375° for 30 minutes. Meanwhile, in a saucepan, combine sauce ingredients. Bring to a boil, stirring until smooth. Brush over both sides of the chops. Bake, uncovered, 30 minutes longer or until pork is no longer pink and glaze is lightly browned.

OVEN-BARBECUED PORK CHOPS

Steps:

• Place chops, overlapping slightly if necessary, in a large cast-iron or other ovenproof skillet. Combine remaining ingredients; pour over meat. Bake, uncovered, at 375° for 40 minutes, turning chops halfway through cooking.

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.

BARBECUED PORK CHOPS

Steps:

• Place pork chops in 3 1/2- to 4-quart slow cooker. Top each chop with onion slice and sprinkle with garlic. Pour barbecue sauce over chops.
• Cover and cook on low heat setting 5 to 6 hours.
• About 5 minutes before serving, remove pork from cooker; place on serving platter and cover to keep warm.
• Mix water and cornstarch in 2-cup glass measuring cup or small microwavable bowl until smooth. Pour 1 cup of the juices from cooker into cornstarch mixture; mix well. Microwave uncovered on High 1 to 2 minutes, stirring once halfway through cooking, until mixture boils and thickens slightly. Serve sauce with pork.

CRISPY BARBECUED PORK CHOPS DINNER

Steps:

• Preheat oven to 375°F. Mix barbecue sauce, green onion and soy sauce; spread evenly onto chops. Measure 1/2 cup coating mix; place in shallow dish. Coat both sides of chops with coating mix.
• Place pineapple in 13x9-inch baking dish; top with chops.
• Bake 30 minutes or until chops are cooked through (165°F). Serve with rice and peas.