Mmmm…. there is nothing like the sweet and smoky flavors of barbeque. And this time of year when the weather is gray and the grill cover stays on more than off, barbeque seems like a real treat. Yep, it’s that time of year when we Northwesterners don our rain gear to start up the grill and cook a platter of mouth-watering delicious barbeque.
The Bennett Crew loves barbeque. I’m not kidding when I tell you it’s like Christmas in my house when I announce we’re having barbeque pork chops, ribs, burgers or chicken for dinner. I wouldn’t be surprised if the neighbors heard a round of applause and a few shouts of glee from my house. Barbeque, whether in the winter or spring ,always reminds us of summer sun and the relaxed atmosphere of the lazy summer days. A lovely little respite from the misty gray days.
Enjoy this decadent sauce on chicken or pork, but it’s sweet and delicate enough to be brushed on a beautiful piece of grilled salmon.
6 bone in pork chops, or pork loin chops (about 1 – 1/2 inch thick)
Meat thermometer (this is the best method for testing doneness. More explanation in the recipe)
For the Rub:
1 teaspoon fresh ground black pepper
2 teaspoons paprika ( I like smoked paprika but sweet is just fine)
1/2 teaspoon chipotle chili powder
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon onion powder
1/2 cup ketchup
2 teaspoons apple cider vinegar
1 teaspoon Dijon mustard
2 tablespoons brown sugar
1 clove garlic, minced
1 teaspoon Worcestershire
2 tablespoons molasses
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
Pre-heat the grill to 400F.
In a small bowl mix together rub ingredients. Brush a little olive oil onto each chop and then coat each chop with the rub. Let the chops rest for about 10 minutes while the grill is heating.
In a small pan, whisk together the sauce ingredients until blended. Add about 1/4 cup water to the sauce and heat on medium heat until it reaches a lively simmer. Take it off the heat and let it rest. If you feel the sauce is too thick, add a tablespoon or two of water.
To grill the chops:
It’s important to use a meat thermometer when grilling or cooking meat and poultry. It’s the easiest way to test for doneness. Otherwise, eyeballing the meat or cutting into the chop could cause the chop to dry out and end up as a doggie chew toy.
Grill the chops until they reach 150-155F. Pull them off the grill and let them rest for about 5-8 minutes lightly tented with foil. The final temperature should reach 160-165F. I like my chops at 160F for a perfectly juicy chop.
Plate the chops and ladle sauce over the top. Serve with sweet potato fries and cole slaw for a fun, festive and delicious dinner!