Best 6 Grilled Pork Chops With Smokin Sauce Recipes

SMOKY GRILLED PORK CHOPS

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• In a bowl, mix together the seasoned salt, black pepper, garlic powder, onion powder, paprika, Worcestershire sauce, and smoke flavoring until thoroughly combined. Rinse pork chops, and sprinkle the wet chops on both sides with the spice mixture. With your hands, massage the spice rub into the meat; allow to stand for 10 minutes.
• Grill the chops over indirect heat until no longer pink inside, about 12 minutes per side. An instant-read thermometer should read at least 145 degrees F (63 degrees C). Allow chops to stand for 10 more minutes before serving.

GRILLED SMOKED PORK CHOPS WITH SWEET AND SOUR GLAZE

Steps:

• Preheat a grill pan to medium-high.
• In a plastic resealable bag, big enough to fit the chops, mix together the sugar, honey, oil, lime juice, and red pepper flakes. Add the pork chops and let marinate for at least 20 minutes.
• Remove the pork from the marinade. Lightly brush the grill with oil. Put the chops on the grill and cook until grill marks form, about 2 minutes. Rotate the chops 90 degrees, and grill for 2 minutes more, to create diamond grill marks. Flip and cook another 2 minutes. Remove from grill to a serving platter and serve.

SAUCY GRILLED PORK CHOPS

Steps:

• In a microwave-safe dish, microwave butter, covered, until melted; add brown sugar and lemon juice, stirring to dissolve sugar. Reserve 2/3 cup for drizzling., Brush pork chops with remaining sauce. Grill, covered, on an oiled rack over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. , Stir sauce to combine and gently reheat if necessary; drizzle over pork chops. Serve with lemon if desired.

BEST GRILLED PORK CHOPS

Steps:

• Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add pork chops and marinate in refrigerator at least 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
• Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

BEST GAS GRILL-SMOKED PORK CHOPS

Steps:

• FOR THE SAUCE: Bring all ingredients to simmer in small saucepan over medium heat; cook, stirring occasionally, until sauce reaches ketchuplike consistency and is reduced to about 1 cup, 5 to 7 minutes. Transfer ½ cup sauce to small bowl and set aside to serve with cooked chops.
• FOR THE CHOPS: Place soaked wood chips in shallow disposable aluminum pie plate and place plate on primary burner (burner that will remain on during barbecuing) and reposition cooking grate(s). Turn all burners to high, close lid, and heat until hot and chips are smoking, about 15 minutes. (If chips ignite, use water-filled spray bottle to extinguish.) Scrape cooking grate clean with grill brush. Leave primary burner on high and turn off other burner(s).
• While grill is heating, pat chops dry with paper towels. Using sharp knife, cut 2 slits about 1 inch apart through outer layer of fat and connective tissue to prevent buckling. Sprinkle entire surface of each chop with 1 teaspoon salt and ½ teaspoon pepper. Place chops side by side, facing in same direction, on cutting board with curved rib bone facing down. Pass 2 skewers through loin muscle of each chop, close to bone, about 1 inch from each end. Once chops have been threaded onto skewers, pull apart to create 1-inch space between each.
• Place skewered chops, bone-side down, on cooler side of grill, over aluminum pan. Cover grill and cook until instant-read thermometer inserted into center of pork chop, but away from any bone, registers 110 degrees, 20 to 25 minutes.
• Remove skewers from chops; tip chops onto flat side and brush surface with 1 tablespoon sauce. Transfer chops, sauce-side down, to hotter parts of grill (2 on each side) and cook, covered, until browned, 4 to 7 minutes. Brush top of each chop with 1 tablespoon sauce; flip and continue to cook on second side until browned and instant-read thermometer inserted into center of pork chop, but away from any bone, registers 140 to 145 degrees, 4 to 7 minutes longer. Remove chops from grill and allow to rest, tented with foil, 5 minutes. Serve, passing ½ cup reserved sauce separately.

SMOKIN' GRILLED PORK CHOPS

Steps:

• In a small bowl, blend together: mayonnaise, yogurt, lime juice, cilantro, garlic, and chipotle chili powder.
• Measure 1/2 cup of mixture to a small container, and add up to 1 tablespoon chopped chipotles, to taste.
• Set aside; this will be the sauce after the chops are cooked.
• For immediate cooking: Preheat grill (or broiler) and cook chops to desired doneness, about 10 minutes total, turning often and brushing with first mayonnaise-chipotle mixture.
• Serve with reserved sauce.
• For OAMC: Place pork chops and first mayonnaise-chipotle mixture into gallon freezer bag and seal.
• Place sauce mixture into small freezer-safe container or bag and seal.
• Place both bags together into another gallon freezer bag.
• Label, date and freeze.
• To cook: Thaw completely. Preheat grill (or broiler) and cook chops to desired doneness, about 5 minutes per side.
• Serve with reserved sauce.