Barbecue Pork Chops

These sweet and smoky Barbecue Pork Chops are the kind of easy, hearty meal that always hits the spot. Tender, juicy pork chops are smothered in a flavorful barbecue sauce, giving every bite that irresistible combination of savory, smoky and sweet. They’re simple enough to whip up for a busy weeknight supper but tasty enough to serve when entertaining friends and family. Best of all, I’ve included instructions for cooking them on the stovetop or on the grill, so you can enjoy these saucy pork chops any time of year.

Easy Barbecue Pork Chops Recipe

Cooking Barbecue Pork Chops on the stovetop is a simple and delicious way to enjoy all that sweet and smoky barbecue flavor without having to fire up the grill. The scratch-made dry rub and homemade barbecue sauce really take these pork chops to the next level, giving them layers of flavor in every juicy bite.

This easy stovetop method is especially handy for busy weeknight suppers, Sunday dinner or anytime you’re craving barbecue regardless of the weather outside. Serve them with classic Southern sides like mashed potatoes, macaroni and cheese, baked beans, coleslaw or corn on the cob for a hearty meal the whole family will enjoy. And when the weather is just too pretty to stay indoors, I’ve included grilling instructions, too. Either way you cook them, these saucy pork chops are finger-licking good and packed with flavor.

Key ingredients you’ll need to make BBQ Pork Chops: (Scroll down for full printable recipe card and quantities.)

• Pork Chops – Four (1-inch thick) bone-in pork chops.
• Flour – A small amount of all-purpose flour for the seasoned coating.
• Spices – Smoked paprika, salt and black pepper.
• Oil – Olive oil for searing the seasonings onto the pork chops.
• BBQ Sauce – Dr Pepper, olive oil, garlic cloves, ketchup, molasses, apple cider vinegar, Dijon mustard, Worcestershire sauce, dark brown sugar, dark chili powder, onion powder, salt, ground cumin, ground cayenne.
• Thickening the BBQ Sauce – Cornstarch dissolved in cold water to thicken the sauce. This is optional.
• Garnish – Green onions for garnishing.

How to Make Barbecue Pork Chops Recipe

• Pat Dry Pork Chops – Pat the pork chops dry with a clean kitchen towel or paper towels.
• Make Spice Rub – Combine the flour, smoked paprika, salt and freshly ground black pepper in a shallow dish. Dredge pork chops with the seasoned flour.
• Preheat the Skillet – Heat a large skillet over medium-high heat. Add a drizzle or two of olive oil to the pan.
• Sear the Seasonings onto the Pork Chops -Sear the pork chops until evenly browned on both sides. . Remove from the skillet to a platter and keep warm while you make the sauce.
• Saute Garlic – Heat oil and garlic in a medium saucepan over medium heat, stirring occasionally, until garlic sizzles.
• Make the Dr Pepper BBQ Sauce – Add ketchup, Dr Pepper, molasses, cider vinegar, brown sugar, Dijon mustard, and Worcestershire sauce. Mix well then add the brown sugar, chili powder, onion powder, salt, cumin and cayenne. Simmer to thicken.
• Transfer Pork Chops to Skillet – Reduce the heat to medium-low and return the pork chops to the skillet, turning to coat with the barbecue sauce. Cover and cook over low heat until they reach an internal temperature of 145°F with an instant read thermometer inserted into the center of the chops.
• Thicken the Sauce – Dissolve cornstarch in an equal amount of cold water. Increase the temperature to medium high and whisk the cornstarch slurry into the sauce. Repeat until the desired thickness is reached.
• Serve – Return pork chops to the sauce and turn to coat, then serve immediately garnished with green onions.

Kitchen Equipment to Make Barbecue Pork Chops

• Large skillet. I use a 12-inch cast iron skillet but you can use a similar heavy bottomed skillet for the best sear.
• Measuring cups and measuring spoons.
• Knife and cutting board.
• Tongs.
• Balloon whisk.
• Shallow bowl or plate.
• Instant-read thermometer.

Recipe Variations, Tips and Substitutions

• Pork Chops – You can adapt this recipe using boneless pork chops. Boneless pork chops will cook more quickly so to avoid overcooking check the internal temperature with an instant read thermometer to check for optimum donessnes.
• Adjust Cooking Time – Adjust the recipe cooking time based on the thickness of the pork chops you’re using. Thicker chops will require a bit more cooking time.
• Coke – You can use Coca Cola or Dr Pepper for the barbecue sauce.
• Barbecue Sauce – If time doesn’t allow making your own sauce, you could adapt this recipe using a store-bought barbecue sauce that you enjoy. Choose a sauce that’s either sweet, smoky, or spicy, to suit your taste preferences.
• Tomato Paste – You can thicken the barbecue sauce with tomato paste in place of cornstarch. Begin with 1 tablespoon letting it melt completely then repeat, until your desired consistency is reached.
• Stand Time – Let the pork chops rest for a few minutes before serving to allow the juices to redistribute.
• Grilled BBQ Pork Chops – See recipe card for grilling instructions.

Storage and Leftovers

• Leftovers – Store Barbecue Pork Chops in an airtight container or covered with foil chilled in the refrigerator for up to 3 days.
• Reheating – Reheat gently in the microwave, a preheated 350°F oven or a skillet over low heat just until heated through.
• Freezer – You can freeze leftovers in a freezer-safe bag for up to 2 months. Thaw in the fridge and reheat just before serving.

More Easy Pork Recipes to Make

• Stuffed Bacon Wrapped Pork Loin.
• Baked Parmesan Crusted Pork Chops are a fan favorite!
• Slow Cooked Pulled Pork Barbecue is simple to make and filling.
• Braised Mexican Style Pork Ribs melt in your mouth.
• Down home Fried Pork Tenderloin and Sawmill Gravy is bonafide comfort food.
• Make your own homemade Breakfast Sausage.
• Braised Pork Chops with Cabbage and Apples is a delicious fall meal.
• Mediterranean Grilled Pork Kabobs from Six Sisters’ Stuff.

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Helpful Kitchen Items:

• Skillet
• Measuring Set
• Kitchen Utensils
• Knives and Chopping Board

Print

Barbecue Pork Chops

These juicy Barbecue Pork Chops are seasoned with a scratch-made dry rub and smothered in a sweet and smoky homemade barbecue sauce.

Course Entree, Main, Pork

Cuisine American, Southern

Keyword barbecue-pork-chops, glazed-pork-chops-recipe

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Stand time 5 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 500kcal

Ingredients

• 4 large bone-in pork chops (1-inch thick)
• 2 Tbsp all purpose flour
• 2 tsp smoked paprika
• 1 1/2 tsp salt
• 1/2-1 tsp freshly ground black pepper
• olive oil
• Dr Pepper BBQ Sauce:
• 1 Tbsp olive oil
• 2 large garlic cloves minced
• 3/4 cup dr pepper or coca cola
• 1 cup ketchup
• 1/4 cup molasses
• 1/4 cup apple cider vinegar
• 2 Tbsp Dijon mustard
• 1 tsp worcestershire sauce
• 2 Tbsp dark brown sugar
• 1 Tbsp dark chili powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp ground cayenne
• 1-2 Tbsp cornstarch for thickening the sauce
• thinly sliced green onions for garnishing

Instructions

• Pat the pork chops dry with paper towels. In a shallow bowl or plate, whisk together flour, smoked paprika, salt and freshly ground black pepper in a shallow dish. Dredge pork chops all sides of the pork chops with the seasoned flour.
• Stovetop Instructions: Heat a large skillet over medium-high heat. Add a drizzle or two of olive oil to the pan and sear the pork chops until evenly browned, about 2 minutes per side. Sear the edges of the pork chops as well. Remove from the skillet to a platter and keep warm while you make the sauce.
• BBQ Sauce: In the same skillet, heat oil and garlic in a medium saucepan over medium heat, stirring occasionally, until garlic sizzles (do not let brown), about 1 minute.
• Add ketchup, Dr Pepper, molasses, cider vinegar, brown sugar, Dijon mustard, and Worcestershire sauce. Mix well then add the brown sugar, chili powder, onion powder, salt, cumin and cayenne. Simmer, stirring occasionally, until slightly thickened, 8 to 10 minutes.
• Reduce the heat to medium-low and return the pork chops to the skillet, turning to coat with the sauce. Cover the pan with a lid. Cook the pork chops over low heat for 15 to 17 minutes OR until they reach an internal temperature of 145°F with an instant read thermometer inserted into the center of the chops. (Timing will depend on the thickness of the pork chops.)
• To Thicken the Sauce: (Optional) Remove the pork chops from the pan to a platter and keep warm. Dissolve 1 Tbsp of cornstarch in equal amount of cold water. Increase the temperature to medium high and whisk the cornstarch slurry into the sauce. Repeat until the desired thickness is reached.
• Return pork chops to the sauce and turn to coat, then serve immediately garnished with green onions.
• Grill Instructions: Heat grill to medium-high. Season chops with salt and pepper. Grill, turning once, until a thermometer inserted in the thickest part (avoiding the bone) registers 135°F-145°F, about 10 to 14 minutes, brush with glaze (using around 2/3 cup) during the last 4 minutes of cooking. Transfer to a platter and baste again. Let stand for 3-5 minutes then serve with remaining glaze.

Notes

• Pork Chops – You can adapt this recipe using boneless pork chops. Boneless pork chops will cook more quickly so to avoid overcooking check the internal temperature with an instant read thermometer to check for optimum donessnes.
• Adjust Cooking Time – Adjust the recipe cooking time based on the thickness of the pork chops you’re using. Thicker chops will require a bit more cooking time.
• Coke – You can use Coca Cola or Dr Pepper for the barbecue sauce.
• Barbecue Sauce – If time doesn’t allow making your own sauce, you could adapt this recipe using a store-bought barbecue sauce that you enjoy. Choose a sauce that’s either sweet, smoky, or spicy, to suit your taste preferences.
• Tomato Paste – You can thicken the barbecue sauce with tomato paste in place of cornstarch. Begin with 1 tablespoon letting it melt completely then repeat, until your desired consistency is reached.
• Stand Time – Let the pork chops rest for a few minutes before serving to allow the juices to redistribute.

Nutrition

Serving: 1serving | Calories: 500kcal | Carbohydrates: 45g | Protein: 37g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 1947mg | Potassium: 1187mg | Fiber: 2g | Sugar: 35g | Vitamin A: 1467IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 4mg

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