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Grilled Pork Chops

Grilled Pork Chops
Yield:   6 servings
Cook Time:   30 minutes
Tips:   The thicker the cut of meat, the longer cooking time is needed.
Suggestion:   Delicious served with Grilled Corn or other vegetable and/or a salad.
This Grilled Pork Chops recipe features succulent and juicy thick cuts of pork that are brushed with a tangy and peppery sauce during the grilling process, giving them a lively tangy flavor with just the right amount of spice. The sauce is made with a combination of black and cayenne pepper, hot pepper sauce, chili powder, apple cider vinegar and Worcestershire sauce, along with diced onions minced garlic. If you prefer, you can also marinate your pork loin chops in the sauce prior to
placing them on the grill (though simply basting without marinating will give these chops great flavor). Frequently basting the chops with the sauce while grilling will help to ensure optimum moisture while adding optimum flavor. When grilling pork chops, it's best to cook them at lower temperatures to successfully cook through the interior without burning the outsides. The thicker the cut of meat, the longer cooking time it will need. It's always a good idea to cut into the thickest part of 1 or 2 pork chops before removing the chops from the barbecue grill to make sure they have cooked all the way through. Overcooking pork chops can result in a tough and chewy texture, so be sure to pay close attention as they grill, moving them around on the grill as necessary to achieve the right temperature. When shopping for pork chops, there are various cuts from which to choose, including boneless or with the bone still in. It's all a matter of personal preference, but more noticeable marbled fat content will usually produce a more tender and juicy cooked chop. The above photo features boneless 1-inch pork chops.



  • 2 1/2 cups water
  • 1 tablespoon sugar
  • 1 tablespoon black pepper
  • 2 tablespoons butter
  • 1/4 cup apple cider vinegar
  • 1 tablespoon salt
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1 teaspoon red pepper
  • 2 teaspoons chili powder
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon dry mustard
  • 3 tablespoons Worcestershire sauce

  • 6 pork chops, 1 to 1 1/4-inches thick


To a medium saucepan, add all ingredients except pork chops and stir to combine. Bring mixture to a boil, then reduce heat and simmer for 5 minutes. Transfer sauce to a bowl or other container, then cover and refrigerate for a few hours or overnight to blend flavors. Before using to baste over pork chops, heat again in saucepan (or microwave) just until sauce is slightly warm and blended, then remove from heat and pour into a bowl to use for basting.

Place chops on grill over slow-cooking coals (coals should be at a temperature low enough to allow the chops to cook for up to 15 minutes on each side without burning) and grill 12 to 15 minutes on each side, turning and brushing frequently with sauce. Remove chops just until thickest portion of chops are no longer pink or undercooked (cutting into thickest part of a pork chop to check doneness is recommended before removing the chops from the grill). Be careful not to overcook pork chops, because overcooking can give pork chops a tough and chewy texture.

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