BBQ PORK CHOPS RECIPE
Serve this BBQ Pork Chops Recipe at your next party to impress the crowd. This BBQ Pork Chops Recipe is marinated in a brine & brushed with BBQ sauce.
Provided by My Food and Family
Categories Bbq
Time 1h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix water, 2 Tbsp. sugar and salt until sugar and salt are dissolved. Pour over chops in resealable plastic bag. Seal bag; turn to evenly coat chops with brine. Refrigerate 1 hour. Meanwhile, mix remaining sugar and seasonings.
- Heat grill to medium-high heat. Remove chops from brine; discard bag and brine. Coat chops evenly with seasoning mixture.
- Grill 5 to 6 min. on each side or until done (145ºF), brushing with barbecue sauce for the last few minutes. Remove from grill. Let stand 3 min.
Nutrition Facts : Calories 210, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 770 mg, Carbohydrate 19 g, Fiber 0.8448 g, Sugar 14 g, Protein 21 g
GRILLED PORK CHOPS WITH MOLASSES BARBECUE SAUCE
Categories Garlic Pork Fourth of July Backyard BBQ Summer Brine Grill/Barbecue Bon Appétit
Yield Serves 8
Number Of Ingredients 10
Steps:
- Combine first 7 ingredients in large saucepan; bring to boil. Cool completely. Place pork in large glass baking dish. Pour brine over. Cover; chill overnight.
- Prepare barbecue (medium-high heat). Drain pork; pat dry. Brush pork with oil. Sprinkle with salt and pepper. Grill pork about 5 minutes per side for medium. Place on plates. Spoon Molasses Barbecue Sauce over.
SPICY CHUTNEY BARBECUE SAUCE
Categories Sauce Fruit Mustard Sauté Vinegar Mango Hot Pepper Summer Simmer Bon Appétit
Yield Makes about 2 3/4 cups
Number Of Ingredients 9
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add onion; sauté until golden, about 5 minutes. Add garlic and stir 1 minute. Stir in chili sauce, chutney, vinegar, Worcestershire sauce, and mustard; bring to boil. Reduce heat to medium-low and simmer until mixture is reduced to 2 3/4 cups, stirring frequently, about 10 minutes. Stir in hot pepper sauce. Transfer sauce to bowl; cool to room temperature, about 1 hour. (Can be made 3 days ahead. Cover; chill. Bring to room temperature before serving.)
MARINATED BRINED PORK CHOPS
This is a recipe for pork loin chops brined in a salt-and-sugar spice marinade. Enhances the flavor, moisture, and tenderness of your chops. I serve these moist and tender chops with chunky applesauce and mashed potatoes for a tasty and easy weekday meal.
Provided by Don M.
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 6h55m
Yield 8
Number Of Ingredients 8
Steps:
- Bring 1 cup water to a boil in a saucepan. Add salt, sugar, sage, and garlic powder. Remove from heat and stir until mostly dissolved. Add cold water to cool the brining mixture. Place pork chops in a plastic freezer bag or other airtight container. Add brining liquid, close tightly, and refrigerate for 6 hours.
- Preheat the oven to 325 degrees F (165 degrees C). Grease a baking dish with about 1 1/2 tablespoons olive oil.
- Drain pork chops, discarding brine. Place chops in the prepared dish and brush lightly with remaining olive oil.
- Bake in the preheated oven until chops are no longer pink in the center and juice is clear, about 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 207.4 calories, Carbohydrate 13.4 g, Cholesterol 45.2 mg, Fat 8.7 g, Fiber 0.2 g, Protein 18.2 g, SaturatedFat 2.4 g, Sodium 5874.1 mg, Sugar 12.7 g
BEER-BRINED GRILLED PORK CHOPS
Categories Beer Fourth of July Pork Chop Summer Brine Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.
- Prepare barbecue (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve.
HERB-BRINED PORK CHOPS
Soaking tender pork in a juniper, coriander and thyme brine keeps it succulent and plump - griddle until just charred for an attractive main
Provided by Richard Corrigan
Categories Dinner, Lunch, Main course
Time 50m
Number Of Ingredients 8
Steps:
- Put all the brining ingredients in a large saucepan with 1 litre of water and bring to the boil. Remove from the heat and leave to cool completely. Once cooled, put the chops in the brine, cover with cling film and leave in the fridge for 2 hrs. Remove the chops from the brine, rinse under the cold tap and pat dry with kitchen paper.
- Heat oven to 200C/180C fan/gas 6. Heat a large griddle pan over a high heat and fry the pork chops for 3-4 mins each side or until starting to char - you may need to do this in 2 batches. Transfer to a baking tray lined with foil and roast for 10-12 mins until cooked through.
Nutrition Facts : Calories 314 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 35 grams protein, Sodium 2 milligram of sodium
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