One must try pork chops at barbecue get-togethers. They taste great when served with a few vegetables and when had with lemonade, beer, or other beverages. A tip while trying any pork chop recipe is to choose tender meat and trim the excess fat off the pork chops before you start cooking them.
Barbecues are best done in warm climates in the absence of strong winds. It is better to cook the meat over a low temperature (high enough to cook meat) for longer periods of time than to cook it at a very high temperature for a short duration.
Smoke must move over the meat continuously and not billow on only one part as this will cause the meat to taste bitter. It’s also advisable to chill the marinated meat in the refrigerator for a few hours and then keep it outside for half an hour to get it back to room temperature.
Also, remember to preheat the barbecue and grease the grills with oil before you place the marinated pork on it. Mentioned below are a few lip-smacking barbecue pork chop recipes for you to try out at home. Read on to get to know them.
- 1 tbsp Vegetable oil
- 6 pieces Pork chops (boneless)
- 1/8 tsp Garlic (powder)
- ½ tsp Ginger (ground)
- 2 tbsp Lemon juice
- ¼ cup Brown sugar
- ½ cup of Soy sauce
- Combine all the ingredients except the pork chops in a medium-sized glass bowl.
- Store some of this marinade in another bowl for basting the pork chops while grilling.
- Dip the pork chops in the first bowl and place it in the refrigerator for about 6 hours.
- After cooling for 6 hours take the bowl out and places the pieces separately on a plate to drain out the excess marinade.
- Preheat the grill and grease it with oil.
- Place the chops on the grill and heat it at high temperature for few minutes then move it to the side of the grill which has a lower temperature, baste it with marinade stored in the second bowl, and allow it to heat for some more time.
- Serve with veggies on the side after seasoning to taste with coriander, onions, salt, and pepper.
- ¾ cup Vinegar
- ¾ cup Ketchup
- 1½ cups Water
- ½ cup Onion (chopped)
- 2 cloves Garlic (minced)
- 2 tsp Salt
- ½ tsp Pepper
- 2 tsp Worcestershire sauce
- ½ tsp Hot Pepper sauce or ground Cayenne Pepper
- 3 tbsp Brown Sugar
- 3 lb Pork chops
- Combine all the ingredients except the pork chops in a saucepan.
- Boil the contents, then cover the pan and allow it to simmer for 20 minutes. Remember to stir occasionally.
- Mix this marinade with the pork chops in a deep bowl and refrigerate it for at least 4 hours.
- After removing from the refrigerator, heat the bowl for a while and then barbeque each of the pieces. Baste the meat with the same mix when it’s on the grill.
- While the meat is being barbecued, let the marinade heat over a low flame continuously until it is thick. Put the barbecued chops and this marinade back into the saucepan when they are done.
- This recipe serves six to eight people.
- ½ tsp Ginger (ground)
- 2 tsp Cornstarch
- 1 tbsp Soy sauce
- 4 tbsp Vegetable oil
- ½ cup Apple juice
- ½ cup Brown Sugar
- 6 Pork chops (boneless)
- Salt and Pepper to taste
- ½ cup Water
- Mix the apple juice, soy sauce, pepper, salt, and brown sugar in a saucepan and heat it until it boils.
- Mix the cornstarch and water in another small bowl and add it to the brown sugar mixture.
- Stir this mixture until it is thick.
- Preheat and oil the grill. Place the pork chops on the grill.
- After heating for 10 to 14 minutes over hot coal, smear the thick paste all over the meat and heat again for 3 minutes.
- Apply the sauce and heat at a lower temperature for a few minutes. Serve the chops along with the remaining brown sugar sauce.
In the abovementioned barbecue pork chops recipes, you could add barbecue sauce, mint, basil, chili powder, or other herbs in addition to the marinade while grilling the meat. Bon appétit!