Craving something smoky, savory, and utterly satisfying? You’ve come to the right place! These BBQ pork chop recipes are perfect for quick weeknight dinners or weekend grilling sessions. From sweet and sticky glazes to spicy rubs, we’ve gathered 18 mouthwatering ideas that will have everyone asking for seconds. Get ready to fire up the grill—your new favorite meal is just a scroll away!
Smoky Honey Glazed BBQ Pork Chops
When the afternoon light slants golden through the kitchen window, I find myself drawn to the quiet ritual of preparing dinner, the kind of meal that feels like a slow, warm embrace after a long day.
Ingredients
Pork chops – 4 (1-inch thick)
Smoked paprika – 2 tsp
Garlic powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Honey – ¼ cup
Apple cider vinegar – 2 tbsp
Olive oil – 1 tbsp
Instructions
1. Pat the pork chops completely dry with paper towels on both sides.
2. In a small bowl, combine smoked paprika, garlic powder, salt, and black pepper.
3. Rub the spice mixture evenly over all surfaces of the pork chops.
4. Let the seasoned pork chops rest at room temperature for 20 minutes.
5. Preheat your grill or grill pan to medium-high heat (400°F).
6. Brush the grill grates lightly with olive oil to prevent sticking.
7. Place the pork chops on the hot grill and cook for 5 minutes without moving them.
8. Flip the pork chops using tongs and cook for another 4 minutes.
9. While the pork chops cook, whisk together honey and apple cider vinegar in a small saucepan.
10. Warm the honey mixture over low heat for 2 minutes, stirring constantly until smooth.
11. Brush the honey glaze generously over the pork chops during the last 2 minutes of cooking.
12. Check the internal temperature of the pork chops with an instant-read thermometer – they’re ready at 145°F.
13. Transfer the glazed pork chops to a clean plate.
14. Let the pork chops rest for 5 minutes before serving to allow juices to redistribute.
Perfectly caramelized edges give way to tender, juicy pork that carries the gentle warmth of smoke and the subtle sweetness of honey. I love serving these chops alongside creamy mashed potatoes or a simple arugula salad, letting the glossy glaze pool beautifully on the plate.
Grilled Pineapple BBQ Pork Chops
Lately, I’ve been thinking about how some meals feel like quiet conversations between sweet and savory, the kind that unfold slowly on a warm evening when the grill is still whispering with heat. Grilled pineapple BBQ pork chops are one of those dishes—simple, yet layered with a gentle balance that makes you pause between bites. It’s a recipe that doesn’t rush, much like these late afternoons that stretch into golden hours.
Ingredients
– Pork chops – 4 (1-inch thick)
– Pineapple – 1, sliced into ½-inch rings
– BBQ sauce – ½ cup
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your grill to medium-high heat, around 400°F, ensuring the grates are clean to prevent sticking.
2. Pat the pork chops dry with paper towels to help them sear evenly and develop a better crust.
3. Brush both sides of the pork chops lightly with olive oil.
4. Season both sides of the pork chops evenly with salt and black pepper.
5. Place the pork chops on the grill and cook for 5–6 minutes without moving them to achieve distinct grill marks.
6. Flip the pork chops and cook for another 5–6 minutes until the internal temperature reaches 145°F, using a meat thermometer for accuracy.
7. Brush the pork chops with ¼ cup of BBQ sauce during the last 2 minutes of cooking to caramelize the glaze.
8. Remove the pork chops from the grill and let them rest on a plate for 5 minutes to redistribute juices.
9. While the pork chops rest, grill the pineapple rings for 2–3 minutes per side until they have light char marks and soften slightly.
10. Brush the grilled pineapple with the remaining ¼ cup of BBQ sauce just before serving.
For serving, the pork chops are wonderfully tender with a smoky-sweet crust, while the pineapple adds a juicy brightness that cuts through the richness. I love pairing them with a simple arugula salad or serving the slices over coconut rice to echo the tropical notes, letting the flavors mingle in a way that feels both comforting and fresh.
Sweet and Spicy BBQ Pork Chops
Under the soft glow of the evening light, I find myself drawn to the kitchen, where the promise of something both comforting and exciting awaits. There’s a quiet magic in preparing a meal that balances sweetness with a gentle kick, a dish that feels like a warm embrace after a long day. These pork chops, with their sticky, caramelized glaze, are just that—a simple yet deeply satisfying creation.
Ingredients
Pork chops – 4 (1-inch thick)
Brown sugar – ¼ cup
Ketchup – ½ cup
Apple cider vinegar – 2 tbsp
Soy sauce – 2 tbsp
Garlic powder – 1 tsp
Crushed red pepper flakes – ½ tsp
Olive oil – 1 tbsp
Instructions
1. Pat the pork chops dry with paper towels to ensure even browning.
2. Season both sides of the pork chops evenly with garlic powder and crushed red pepper flakes.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers.
4. Place the pork chops in the skillet and sear for 4 minutes without moving them to develop a golden crust.
5. Flip the pork chops and sear the other side for another 4 minutes.
6. Reduce the heat to medium and transfer the pork chops to a plate.
7. In the same skillet, whisk together brown sugar, ketchup, apple cider vinegar, and soy sauce until smooth.
8. Simmer the sauce for 2 minutes, stirring constantly, until it thickens slightly.
9. Return the pork chops to the skillet, spooning the sauce over them to coat evenly.
10. Cook for 5 more minutes, flipping once halfway through, until the internal temperature reaches 145°F on an instant-read thermometer.
11. Remove the skillet from heat and let the pork chops rest for 3 minutes to allow juices to redistribute.
Velvety and glistening, these chops emerge with a sticky-sweet crust that gives way to tender, juicy meat beneath. The gentle heat from the red pepper flakes lingers just enough to keep each bite interesting, while the caramelized edges add a satisfying crunch. Serve them over creamy mashed potatoes to soak up every last drop of the glossy sauce, or slice them thin for a next-day sandwich that feels like a secret indulgence.
Garlic Herb Butter BBQ Pork Chops
There’s something quietly comforting about the way garlic and herbs melt into butter, a simple alchemy that turns an ordinary pork chop into something tender and fragrant, especially when kissed by the smoky breath of the grill.
Ingredients
– Pork chops – 4 (1-inch thick)
– Unsalted butter – ½ cup
– Garlic – 4 cloves
– Fresh rosemary – 1 tbsp
– Fresh thyme – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Remove the pork chops from the refrigerator and let them sit at room temperature for 20 minutes to ensure even cooking.
2. Mince the garlic cloves finely.
3. Strip the fresh rosemary and fresh thyme leaves from their stems and chop them finely.
4. In a small saucepan, melt the unsalted butter over low heat.
5. Stir the minced garlic, chopped rosemary, chopped thyme, salt, and black pepper into the melted butter until fully combined, then remove from heat.
6. Preheat a gas or charcoal grill to medium-high heat, aiming for 400°F.
7. Pat the pork chops dry with a paper towel to help the butter mixture adhere and promote better browning.
8. Brush both sides of each pork chop generously with the garlic herb butter mixture.
9. Place the pork chops on the preheated grill and cook for 5 minutes without moving them to develop grill marks.
10. Flip the pork chops and cook for another 5 minutes.
11. Check the internal temperature of the pork chops with an instant-read thermometer; they are done when the thickest part reaches 145°F.
12. Transfer the pork chops to a clean plate and let them rest for 5 minutes to allow the juices to redistribute.
13. Brush the pork chops with any remaining garlic herb butter before serving. Very tender and juicy, these chops carry a subtle smokiness from the grill, with the garlic and herbs infusing every bite. Serve them alongside grilled asparagus or over a bed of creamy polenta to soak up the flavorful butter.
Asian-Inspired BBQ Pork Chops
Just thinking about how the simplest ingredients can transform an ordinary evening into something quietly special. Juicy pork chops marinated with Asian pantry staples create a meal that feels both comforting and exciting, perfect for when you want something different but don’t want to fuss too much.
Ingredients
Pork chops – 4
Brown sugar – ¼ cup
Soy sauce – 3 tbsp
Rice vinegar – 2 tbsp
Garlic – 2 cloves
Ginger – 1 tsp
Black pepper – ½ tsp
Vegetable oil – 1 tbsp
Instructions
1. Combine brown sugar, soy sauce, rice vinegar, minced garlic, grated ginger, and black pepper in a medium bowl.
2. Place pork chops in a shallow dish and pour the marinade over them, ensuring each chop is fully coated.
3. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or up to 8 hours for deeper flavor penetration.
4. Preheat your grill to medium-high heat, approximately 400°F, and lightly oil the grates with vegetable oil to prevent sticking.
5. Remove pork chops from marinade, letting excess drip off, but do not wipe them clean.
6. Place pork chops on the hot grill and cook for 5-6 minutes without moving them to develop defined grill marks.
7. Flip the pork chops using tongs and cook for another 5-6 minutes on the second side.
8. Check for doneness by inserting an instant-read thermometer into the thickest part of a chop; it should read 145°F.
9. Transfer the pork chops to a clean plate and let them rest for 5 minutes before serving to allow juices to redistribute evenly.
Last night’s dinner left me appreciating how the caramelized edges give way to tender, juicy meat with that perfect balance of sweet and savory. Leftovers make incredible sandwiches the next day, or you could slice them over a bed of rice with some quick-pickled vegetables for a complete meal that feels thoughtfully prepared without much effort.
Caramelized Onion BBQ Pork Chops
Mellow evenings call for meals that simmer slowly, filling the kitchen with comforting aromas that wrap around you like a soft blanket. There’s something quietly satisfying about watching onions melt into sweetness and pork chops soak up smoky, tangy flavors, a simple ritual that turns an ordinary Tuesday into something gently memorable.
Ingredients
- Pork chops – 4 (1-inch thick)
- Yellow onions – 2 large
- BBQ sauce – ½ cup
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Slice 2 large yellow onions into ¼-inch thick half-moons.
- Heat 2 tbsp olive oil in a large skillet over medium-low heat for 2 minutes.
- Add sliced onions to the skillet and cook for 25 minutes, stirring every 5 minutes, until they turn deep golden brown and reduce in volume by half.
- Season 4 pork chops evenly with 1 tsp salt and ½ tsp black pepper on both sides.
- Push caramelized onions to the edges of the skillet and increase heat to medium-high.
- Place pork chops in the center of the skillet and sear for 4 minutes per side until a golden-brown crust forms.
- Pour ½ cup BBQ sauce over the pork chops and onions, coating everything evenly.
- Reduce heat to low, cover the skillet, and simmer for 8 minutes until the pork chops reach an internal temperature of 145°F.
- Remove the skillet from heat and let rest for 3 minutes before serving.
On the plate, the pork chops are tender and juicy, their richness balanced by the sweet, silky onions that cling to each bite. For a cozy twist, shred the meat and pile it onto toasted buns with extra caramelized onions, or serve alongside creamy mashed potatoes to soak up every bit of the glossy sauce.
Classic Southern BBQ Pork Chops
Zestfully remembering those humid summer evenings when the air hangs thick with promise, I find myself returning to this simple ritual. There’s something profoundly comforting about the way pork chops transform under slow heat, their edges crisping while the center stays impossibly tender. This method requires nothing more than patience and attention—the kind of cooking that feels like meditation.
Ingredients
Pork chops – 4 thick-cut
Brown sugar – ¼ cup
Paprika – 2 tbsp
Garlic powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Apple cider vinegar – 2 tbsp
Olive oil – 1 tbsp
Instructions
1. Pat 4 thick-cut pork chops completely dry with paper towels.
2. Combine ¼ cup brown sugar, 2 tbsp paprika, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper in a small bowl.
3. Rub the spice mixture evenly over all surfaces of the pork chops.
4. Let the seasoned pork chops rest at room temperature for 30 minutes.
5. Preheat your grill to 225°F for indirect heat cooking.
6. Place the pork chops on the cooler side of the grill away from direct flames.
7. Close the grill lid and cook for 45 minutes without opening.
8. Brush 2 tbsp apple cider vinegar lightly over the pork chops.
9. Increase grill temperature to 350°F and move pork chops to direct heat.
10. Sear for 3 minutes per side until the internal temperature reaches 145°F.
11. Remove pork chops from grill and let rest for 5 minutes.
12. Drizzle 1 tbsp olive oil over the rested pork chops before serving. Lasting impressions come from that perfect balance—the crust shatters with gentle pressure while the interior remains juicy enough to require multiple napkins. Consider serving these atop creamy grits where the sauce mingles beautifully, or slice them thin for sandwiches that taste like summer itself.
Maple Bourbon BBQ Pork Chops
Under the soft glow of the kitchen light, I find myself drawn to the quiet ritual of preparing dinner, the rich scent of maple and bourbon promising comfort on this cool evening. There’s something deeply soothing about the slow simmer of a sauce, the way it clings to pork chops with a gentle, caramelized embrace. It feels like a small, deliberate act of care, a moment to savor as the day winds down.
Ingredients
Pork chops – 4 (1-inch thick)
Maple syrup – ¼ cup
Bourbon – 2 tbsp
Ketchup – ½ cup
Apple cider vinegar – 1 tbsp
Garlic powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pat the pork chops dry with paper towels to ensure a crisp sear.
2. Season both sides of the pork chops evenly with salt, black pepper, and garlic powder.
3. Heat a large skillet over medium-high heat until a drop of water sizzles and evaporates immediately.
4. Place the pork chops in the skillet and sear for 4 minutes without moving them to develop a golden-brown crust.
5. Flip the pork chops and sear the other side for another 4 minutes.
6. Transfer the pork chops to a plate and reduce the skillet heat to medium.
7. Pour the bourbon into the skillet and let it simmer for 30 seconds to cook off the alcohol, scraping up any browned bits from the bottom.
8. Add the maple syrup, ketchup, and apple cider vinegar to the skillet, stirring until the mixture is smooth and bubbly.
9. Return the pork chops to the skillet, spooning the sauce over them to coat evenly.
10. Cover the skillet and simmer for 10 minutes, or until the pork chops reach an internal temperature of 145°F on a meat thermometer.
11. Uncover the skillet and cook for an additional 2 minutes to allow the sauce to thicken slightly.
12. Remove the skillet from the heat and let the pork chops rest for 5 minutes before serving to redistribute the juices.
Resting here, the pork chops glisten with a sticky, mahogany glaze, their edges caramelized from the slow simmer. Each bite yields tender meat that melts away, balanced by the smoky sweetness of bourbon and the earthy depth of maple. Try serving them over creamy polenta or alongside roasted sweet potatoes to soak up every last drop of that rich sauce.
Chipotle Lime BBQ Pork Chops
Perhaps there’s something quietly comforting about standing at the grill as evening settles, the air carrying the scent of smoke and citrus. It’s in these slow, unhurried moments that simple ingredients transform, becoming something deeply satisfying to share or savor alone.
Ingredients
- Pork chops – 4, bone-in, 1-inch thick
- Chipotle peppers in adobo – 2 tbsp, minced
- Lime juice – ¼ cup, freshly squeezed
- BBQ sauce – ½ cup
- Olive oil – 1 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Pat the pork chops completely dry with paper towels to ensure a better sear.
- Rub the olive oil evenly over both sides of all 4 pork chops.
- Sprinkle the salt and black pepper evenly over both sides of each pork chop.
- In a small bowl, combine the minced chipotle peppers in adobo, freshly squeezed lime juice, and BBQ sauce, stirring until fully incorporated.
- Brush a generous layer of the chipotle lime BBQ sauce onto one side of each pork chop, reserving half of the sauce for later.
- Preheat your grill to medium-high heat, aiming for a steady temperature of 400°F.
- Place the pork chops sauce-side down on the grill grates and cook for 5 minutes without moving them to develop grill marks.
- Brush the top sides with more sauce, then flip the pork chops and cook for another 5 minutes.
- Reduce the grill heat to medium (about 350°F) and continue cooking, flipping and basting with the remaining sauce every 3 minutes, until the internal temperature reaches 145°F, about 6–8 more minutes.
- Transfer the pork chops to a clean plate and let them rest for 5 minutes to allow the juices to redistribute evenly.
My favorite part is that first bite—the pork is wonderfully tender and juicy, with a smoky heat from the chipotle that mellows into a bright, tangy lime finish. Try serving these chops sliced over a crisp cabbage slaw, or alongside charred corn and cotija cheese for a meal that feels both rustic and refreshingly vibrant.
Mesquite Smoked BBQ Pork Chops
Remembering how the late afternoon sun used to catch the smoke rising from my grandfather’s grill, I find myself drawn back to that simple magic with these pork chops. There’s something deeply comforting about the slow transformation that happens when pork meets mesquite smoke, the way the flavors deepen and mellow like memories themselves.
Ingredients
– Pork chops – 4 (1-inch thick)
– Olive oil – 2 tbsp
– Brown sugar – ¼ cup
– Paprika – 1 tbsp
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Mesquite wood chips – 2 cups
Instructions
1. Soak mesquite wood chips in water for 30 minutes to prevent them from burning too quickly.
2. Pat pork chops completely dry with paper towels to ensure proper searing.
3. Rub olive oil evenly over both sides of each pork chop.
4. Combine brown sugar, paprika, garlic powder, salt, and black pepper in a small bowl.
5. Press the spice mixture firmly onto both sides of each pork chop, creating an even crust.
6. Preheat your smoker to 225°F using indirect heat.
7. Drain wood chips and add them to the smoker box or directly to the coals.
8. Place pork chops on the cool side of the smoker, away from direct heat.
9. Smoke for 2 hours without opening the lid to maintain consistent temperature.
10. Check internal temperature with a meat thermometer – it should read 145°F for perfect doneness.
11. Let pork chops rest for 5 minutes before serving to allow juices to redistribute evenly. Buttery and tender with that distinctive mesquite kiss, these chops carry the gentle sweetness of caramelized sugar against the smoke’s earthy depth. I love serving them alongside grilled peaches whose brightness cuts through the richness, or simply with crusty bread to soak up every last bit of that glorious juice.
Tangy Apple Cider BBQ Pork Chops
Zigzagging through my thoughts this quiet afternoon, I find myself drawn to the comforting ritual of preparing dinner, the way the golden hour light spills across the kitchen counter, inviting a slow, deliberate kind of cooking. There’s something deeply soothing about the promise of these pork chops, their simple preparation a gentle anchor to the present moment.
Ingredients
Pork chops – 4 (1-inch thick)
Apple cider – 1 cup
Ketchup – ½ cup
Brown sugar – ¼ cup
Apple cider vinegar – 2 tbsp
Worcestershire sauce – 1 tbsp
Garlic powder – 1 tsp
Onion powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pat the pork chops completely dry with paper towels on all sides.
2. Season both sides of the pork chops evenly with salt, black pepper, garlic powder, and onion powder.
3. Let the seasoned pork chops rest at room temperature for 20 minutes to ensure even cooking.
4. Combine apple cider, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and the remaining garlic and onion powder in a saucepan over medium heat.
5. Bring the sauce mixture to a gentle simmer, stirring occasionally with a whisk.
6. Reduce heat to low and simmer the sauce for 15 minutes until it thickens slightly and coats the back of a spoon.
7. Preheat a cast-iron skillet over medium-high heat until a drop of water sizzles and evaporates immediately.
8. Place the pork chops in the hot skillet, listening for that initial sizzle, and sear for 4 minutes without moving them.
9. Flip the pork chops using tongs and sear the other side for another 4 minutes.
10. Brush a generous layer of the apple cider BBQ sauce over the top of each pork chop.
11. Transfer the skillet to an oven preheated to 375°F and bake for 8 minutes.
12. Remove the skillet from the oven and flip each pork chop carefully.
13. Brush the second side with another layer of sauce.
14. Return the skillet to the oven and bake for 7 more minutes.
15. Check the internal temperature of the thickest chop with an instant-read thermometer; it should read 145°F.
16. Remove the pork chops from the skillet and let them rest on a clean plate for 5 minutes before serving.
17. Warm the remaining sauce in the saucepan over low heat for 2 minutes.
18. Drizzle the warm sauce over the rested pork chops just before serving.
What emerges from the oven carries the deep caramelization of a proper sear, the pork yielding tenderly to the fork while the sauce forms a sticky, sweet-tart glaze that clings to every bite. I love serving these chops over a bed of creamy polenta, the sauce mingling with the cornmeal’s gentle richness, or alongside crisp roasted Brussels sprouts that provide a bitter counterpoint to the pork’s sweetness.
Sticky Teriyaki BBQ Pork Chops
Lately, I’ve been thinking about how some meals feel like coming home after a long day, the kind that fills the kitchen with a warm, sweet aroma and promises comfort with every sticky, savory bite. This recipe for sticky teriyaki BBQ pork chops is one of those simple, hands-off dishes that lets you step away while the oven does the work, leaving you with tender meat glazed in a glossy, caramelized sauce. It’s a quiet kind of meal, perfect for a weeknight when you need something satisfying without much fuss.
Ingredients
Pork chops – 4 (bone-in, 1-inch thick)
Teriyaki sauce – ½ cup
BBQ sauce – ¼ cup
Brown sugar – 2 tbsp
Garlic powder – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F and lightly grease a baking dish with cooking spray.2. Pat the pork chops dry with paper towels on both sides to help the seasoning stick.3. In a small bowl, whisk together the teriyaki sauce, BBQ sauce, brown sugar, garlic powder, and black pepper until fully combined.4. Place the pork chops in the prepared baking dish in a single layer, not touching.5. Pour the sauce mixture evenly over the pork chops, coating both sides thoroughly.6. Cover the baking dish tightly with aluminum foil to trap steam and keep the chops moist.7. Bake the pork chops at 375°F for 25 minutes to cook through gently.8. Remove the foil and increase the oven temperature to 400°F.9. Continue baking uncovered for 10–12 minutes, until the sauce thickens and bubbles around the edges.10. Check for doneness by inserting a meat thermometer into the thickest part of a chop; it should read 145°F.11. Let the pork chops rest on a cutting board for 5 minutes to allow juices to redistribute.12. Brush any remaining sauce from the dish over the chops before serving. Oh, the way the sticky glaze clings to each chop, with edges slightly charred from the oven’s heat, makes every bite a mix of sweet and savory. Serve them over a bed of fluffy rice to soak up the extra sauce, or slice them thin for tacos with a crisp cabbage slaw—either way, that tender, fall-apart texture is what slow evenings are made for.
Peach Jalapeno BBQ Pork Chops
Now and then, a recipe finds its way into my kitchen that feels like a quiet conversation between sweet summer memories and the gentle warmth of gathering around the table. This one, with its balance of fruit and spice, has become a comforting ritual on evenings when the light lingers just a little longer.
Ingredients
Pork chops – 4 (1-inch thick)
Peach preserves – ½ cup
Jalapeno – 1, minced
BBQ sauce – ¼ cup
Olive oil – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pat pork chops dry with paper towels and season both sides evenly with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place pork chops in the skillet and sear for 4 minutes without moving them to develop a golden-brown crust.
4. Flip pork chops and cook for another 4 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
5. Remove pork chops from the skillet and let them rest on a plate for 5 minutes to allow juices to redistribute.
6. Reduce skillet heat to low and add peach preserves, minced jalapeno, and BBQ sauce, stirring to combine.
7. Simmer the sauce for 3 minutes until it thickens slightly and the jalapeno softens.
8. Return pork chops to the skillet, spooning the sauce over them to coat evenly.
9. Warm through for 2 minutes, turning once to glaze both sides.
Often, the tender pork melts away under that sticky-sweet glaze, while the jalapeno’s subtle heat lingers just behind. I love serving these chops over creamy polenta, letting the sauce pool into every comforting bite, or slicing them thin to top a crisp salad of bitter greens.
Herb-Infused BBQ Pork Chops
When the evening light turns golden and the air carries that first hint of autumn chill, my thoughts drift to meals that feel like a warm embrace, meals that require nothing more than patience and the gentle hum of the grill. These pork chops, steeped in quiet herbaceous notes, are exactly that—a slow, savory meditation.
Ingredients
Pork chops – 4 (1-inch thick)
Olive oil – 2 tbsp
Fresh rosemary – 2 tbsp, minced
Fresh thyme – 1 tbsp, minced
Garlic – 3 cloves, minced
Brown sugar – 1 tbsp
Smoked paprika – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pat the pork chops completely dry with paper towels on both sides.
2. Drizzle the olive oil evenly over both sides of each pork chop.
3. Rub the minced rosemary, thyme, and garlic thoroughly into the meat.
4. Sprinkle the brown sugar, smoked paprika, salt, and black pepper evenly over both sides.
5. Let the pork chops rest at room temperature for 30 minutes to allow the flavors to penetrate.
6. Preheat your grill to medium-high heat, approximately 400°F.
7. Place the pork chops on the grill and cook for 5 minutes without moving them to develop grill marks.
8. Flip the pork chops and cook for another 5 minutes.
9. Reduce the grill heat to medium (about 350°F) or move chops to a cooler part of the grill.
10. Continue cooking for 4–6 more minutes, until the internal temperature reaches 145°F when checked with a meat thermometer.
11. Transfer the pork chops to a clean plate and let them rest for 5 minutes before serving.
A caramelized crust gives way to exceptionally juicy meat, infused through with the earthy fragrance of rosemary and the subtle warmth of smoked paprika. I love serving these alongside a simple apple slaw or resting them over creamy polenta, letting the savory juices mingle into something quietly spectacular.
Pineapple Chipotle BBQ Pork Chops
Evenings like this, when the kitchen fills with that sweet-smoky aroma, I remember why simple meals can feel so profound. There’s something quietly comforting about pork chops glazed with pineapple and chipotle, a dish that bridges summer brightness with autumn warmth.
Ingredients
– Pork chops – 4 (1-inch thick)
– Pineapple juice – ½ cup
– Chipotle peppers in adobo – 2 tbsp, minced
– Ketchup – ¼ cup
– Brown sugar – 2 tbsp
– Apple cider vinegar – 1 tbsp
– Garlic powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Pat pork chops completely dry with paper towels to ensure proper browning.
2. Season both sides of pork chops evenly with salt, black pepper, and garlic powder.
3. Preheat a large skillet over medium-high heat for 3 minutes until a drop of water sizzles immediately.
4. Sear pork chops for 4 minutes per side until deeply golden brown.
5. Transfer pork chops to a plate while you prepare the sauce.
6. In the same skillet, combine pineapple juice, minced chipotle peppers, ketchup, brown sugar, and apple cider vinegar.
7. Scrape all browned bits from the skillet bottom into the sauce for enhanced flavor.
8. Simmer sauce for 5 minutes until thickened enough to coat the back of a spoon.
9. Return pork chops to the skillet, spooning sauce over them generously.
10. Reduce heat to low, cover skillet, and cook for 8 minutes until pork reaches 145°F internally.
11. Let pork chops rest for 5 minutes before serving to redistribute juices evenly. Usually the sweet pineapple mellows the chipotle’s heat into a gentle warmth, while the pork stays remarkably juicy beneath its sticky glaze. I love serving these over cilantro-lime rice, where the sauce pools into something you’ll want to eat with a spoon.
Sweet Chili BBQ Pork Chops
Now, as the evening light softens outside my window, I find myself thinking about how some recipes feel like quiet conversations with the past, and these pork chops are one of those gentle dialogues. They carry the warmth of sweet chili and the smoky whisper of barbecue in every tender bite.
Ingredients
Pork chops – 4 (1-inch thick)
Sweet chili sauce – ½ cup
BBQ sauce – ¼ cup
Olive oil – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pat the pork chops dry with paper towels on both sides.
2. Rub the pork chops evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers.
4. Place the pork chops in the skillet and sear for 4 minutes without moving them.
5. Flip the pork chops and sear for another 4 minutes until golden brown.
6. Reduce the heat to medium-low and pour the sweet chili sauce and BBQ sauce over the pork chops.
7. Simmer the pork chops in the sauce for 8 minutes, basting them every 2 minutes with a spoon.
8. Check the internal temperature of the pork chops with a meat thermometer; they should reach 145°F.
9. Remove the skillet from the heat and let the pork chops rest for 5 minutes before serving.
Draped in that glossy, sweet-spicy glaze, these pork chops offer a beautiful contrast between the caramelized crust and the juicy interior. The sauce clings to each bite with just enough heat to tingle the tongue, making them wonderful alongside creamy mashed potatoes or tucked into soft buns with crisp coleslaw for a playful twist.
Conclusion
Whether you’re grilling for a crowd or a cozy family dinner, these 18 BBQ pork chop recipes offer endless inspiration for your next cookout. We hope you find some new favorites to try! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards to save these delicious ideas for later.
