- Meat and poultry
- Cuts of pork
- Pork chop
Boneless pork chops, marinated in a tangy sweet-and-savoury marinade with a hint of spice, then cooked to perfection on the barbecue.
11 people made this
- 2 cloves garlic, minced
- 2 tablespoons brown sugar
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 3 tablespoons Worcestershire sauce
- 2 teaspoons ketchup
- 1/2 teaspoon ground ginger
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 2 thick-cut boneless pork chops, about 175g each
MethodPrep:10min ›Cook:25min ›Extra time:4hr › Ready in:4hr35min
- Mix the garlic, brown sugar, honey, soy sauce, Worcestershire sauce, ketchup, ginger, onion powder, cinnamon and cayenne pepper together in a bowl. Pour half the mixture into a large plastic food bag, and place the pork chops into the marinade. Squeeze the air out of the bag, and seal. Marinate in the fridge for 4 to 8 hours, turning occasionally. Refrigerate remaining marinade in the bowl.
- Preheat an outdoor BBQ for medium heat, and lightly oil the grate.
- Remove the pork chops from the plastic bag, and shake excess droplets of liquid from the chops. Discard the marinade from the plastic bag. Cook chops on the preheated barbecue, basting with the reserved marinade until meat is browned and no longer pink inside, 8 to 10 minutes per side. A meat thermometer inserted into the thickest part of a chop should read at least 63 degrees C.
- Pour remaining reserved marinade into a saucepan over medium heat, bring to the boil, and reduce heat to a simmer. Cook the marinade until slightly thickened, about 5 minutes, stirring constantly; serve sauce with chops.
Teriyaki sauce can replace the Worcestershire sauce with equally great results.
Reviews & ratingsAverage global rating:(562)
Reviews in English (403)
These were tasty and my husband & daughter really liked them...however, as written this is a 4 star in my book due to the ginger. The ginger amount really needs to be decreased unless you love ginger. As written, the ginger overpowers. Next time, I will decrease the ginger. With this change they should be perfect.-17 Jul 2011
Wow! This was good! I doubled the ingredients for 5 chops. I didn't have soy sauce, so I substituted teriyaki in it's place. Followed the rest of the recipe as stated. Although, I forgot to reserve part of the marinade before putting in the chops, so I just boiled it for 5 minutes before basting the chops on the grill. I let the chops marinate for 8 hours before grilling. These were awsome!BTW... the USDA just revised their recommendations for cooked pork temps. They now recommend cooking pork to an internal temp of 145 degrees, and then letting rest for 3 minutes.-06 Jun 2011
Results were great (even though I didn't have enough Worchestershire sauce as I did 7 times the recipe)! Everyone loved it. I did stir-fry vegetables as one of my side dishes and found that the sauce is actually a great stir-fry sauce!!! Next time I make a stir-fry of any kind I will use this sauce!-25 Jun 2011
Char Siu Pork Chops RecipeChar Siu is Chinese BBQ. Pork Roast or Belly is often used, and these cuts are marinated overnight in a sweet and savory sauce giving it a distinct red color and a ton of flavor. And for this recipe, I’m taking that idea and making Char Siu Pork Chops. For this recipe I’m using pork chops but you could use just about any cut of pork. Pork steaks would be really good cooked this exact way. I combine fresh ingredients garlic, shallot, and ginger with Soy Sauce, Hoisin Sauce (Chinese bbq sauce, Rice Wine Vinegar, sugar, and honey to create the flavor and a little Red Food coloring to give it that Char Siu color. In traditional Char Siu red beet powder is often used and you can substitute it for the red food coloring if you can find in. My local grocery didn’t have any so I went with the red food color. Once the marinade is combined, reserve a little for the glaze and pour the remaining over the chops. Refrigerate the chops for 12 hours so the marinade has plenty of time to penetrate the meat. To cook the chops fire up a drum smoker or other bbq grill set up for indirect cooking at 325 degrees. Take the chops out of the marinade while the smoker is coming up to temperature to allow the excess marinade time to drain off. Place each chop on the smoker and cook for 15 minutes then flip. Use the reserved marinade combined with 1/2 cup of warm honey to glaze the chops as you flip them. Repeat this glazing process every 5-10 minutes until the chops reach 150-155 internal and a slight char is formed on the outside. Serve the chops over steamed rice along with your grilled or stir-fried vegetables and you have a delicious quick and easy meal. Print
- Place the pork chops in the Instant pot with a tablespoon of oil. Turn on the sauté setting and brown on both sides.
- Season with salt and pepper
- Make sure all pork chops are browned. You can skip this step but they look prettier when you brown them first.
- Hit cancel to stop the sauté setting.
- Pour the BBQ sauce and the water over the pork.
- Place the lid on and make sure the valve is set to sealing.
- Push the manual button and set to 5-10 minutes based on the thickness of the pork chops.
- Allow it to naturally release pressure for 5 minutes and then do a quick release to remove the rest of the pressure.
- Once cooked, serve.
- You can even spoon the delicious BBQ sauce over the pork chops and over your veggies or even potatoes when serving.
- 6 pork chops
- 1 Tbsp olive oil
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1 cup barbecue sauce
- 1 1/4 cup water
- 2 Tbsp cornstarch
Turn the instant pot on the sauté setting and add the olive oil to the instant pot for a few minutes to heat up the olive oil.
Place the pork chops in the instant pot, season with the garlic salt and pepper. Brown the pork chops on each side (3-4 minutes). You may have to work in batches if all the pork chops do not fit at one time. I did 3 at a time and move the pork chops to a separate plate while browning the second batch.
Turn the instant pot off the sauté setting by hitting the cancel button. Add the pork chops, 1 cup of the water and barbecue sauce to the instant pot.
Place the lid on and make sure the valve is set to sealing position.
Push the manual button and cook on high pressure for 5-10 minutes depending on the thickness of your pork chops (if you have thin 1/4" pork chops cook for 5 minutes and thicker 1" pork chops cook for 10 minutes).
Allow the pressure to naturally release for 5 minutes and then do a quick release to remove the rest of the pressure.
Remove the pork chops from the instant pot. Switch the instant pot back to the sauté setting. Stir the cornstarch into the remaining water (1/4 cup) and then whisk this cornstarch slurry into the instant pot. Heat for 3-5 minutes until the sauce has thickened.
Serve the pork chops topped with the sauce from the instant pot and enjoy!
Use your favorite type of barbecue sauce to change up the flavor of this easy pork chop recipe.
How to Cook Korean Pork Chops
I made a simple marinade with soy sauce, garlic and ginger, some honey and some Sriracha sauce. The pork chops are then marinated for a bit, then pan fried in my trusted skillet. Finally, I finished cooking them in the oven for just a few minutes.
When they’re done cooking, the sauce thickens and caramelizes so you end up with these delicious sweet and a bit spicy pork chops that just melt in your mouth. So simple to make and really these pork chops are an ideal dinner to make after a busy work day.
Barbecued Pork Chops
This is a very simple, eating-light recipe for Barbecued Pork Chops, to prepare either under the broiler in the oven (or on the grill).
I’ve always had this unreasonable fear of preparing pork chops. Maybe because 93.8% of the times that I prepare them, they turn out dry and board-like… forcing my family to chew endlessly before swallowing. I think I’ve finally gotten the hang of it now.
Pork (like chicken) must be eyed-on while cooking. It’s wonderful and tender and juicy when cooked right, but left too long and you’ll end up with over-cooked and dry meat.
This recipe is BEYOND simple and it takes about 15 minutes total to prepare. The chops are dusted with a light mixture of spices, then brushed with a (simple) homemade BBQ sauce and broiled– about 5 minutes on each side.
If you’re worried about whether or not it’s done inside, stick an instant-read thermometer in there to check. It’s safe to eat pork when it reaches a temperature in the middle of at least 145 degrees.
To make a complete meal, put your rice and vegetables on to cook before you even begin the chops. By the time you’re done with the chops, everything will be ready in less than 30 minutes. That works for me… since I’m usually trying to throw things together at the last minute at dinnertime, and my oh-so-patient family is asking… “When is dinner? When are we eating? Is it done YET?”
These chops turn out nice and tender (and not dry!), and the sauce is terrific too- especially if you should decide to serve it over a little bit of rice.
The recipe below includes both nutritional information and Weight Watcher’s points (just in case anyone is watching that sort of thing).
Start with a good pork chop rub
We start by making a good bbq rub. It&rsquos made up of very common ingredients you probably already have in the pantry &ndash brown sugar, paprika, chili powder, onion powder, garlic powder, black pepper and salt. If you don&rsquot have the ingredients for making the rub, feel free to use a good commercial bbq rub. The one I like to use is Killer Hogs The BBQ Rub.
Use thick cut pork chops
When making pork chops in the Instant Pot I always like to use &ldquothick cut&rdquo pork chops that are about 1 inch thick. I&rsquove always had my best results with 1 inch thickness and the actual cooking time of 10 minutes cooks them to moist and tender goodness. Most pork chops purchased at supermarkets will say on the label that the chops include a solution (generally 12%) of salt and other ingredients to keep the pork chops moist and tender. Pork chops with this solution added are called &ldquobrined&rdquo. Again, the majority of supermarket pork chops do indeed contain a brine solution.
Use your Instant Pot to brown the pork chops first
The first step to making these pork chops is to liberally apply the rub to all sides of the meat, and sear for 2 and ½ minutes on each side with the Instant Pot on saute mode and a little oil added. This searing really adds to the flavor profile. Then we remove the pork chops and set aside on a plate while we press cancel (to stop the saute mode) and add 1 cup of water and &ldquodeglaze&rdquo the bottom of the pot with a wooden spoon. This is simply scraping away all the bits, then we add a couple of tablespoons of bbq sauce to the water and stir it in good. Then the pork chops go into the liquid, the lid gets secured and the vent set to &ldquosealing&rdquo. Now we pressure cook (manual on some Instant Pots or other electric pressure cookers) for 10 minutes. When the 10 minutes are up, we let the pressure naturally release which take 10-15 minutes. Once the pin drops we remove the lid and transfer the chops to a foil lined baking sheet and brush them with your favorite bbq sauce and into the broiler they go for 5 minutes. You can certainly skip the broiler part if you want, but it ads that great caramelization and flavor to the pork chops.
How do you make BBQ pork in a crock pot?
It is so easy! Just dump the BBQ sauce, seasoning and pork in the crock pot. Combine and let the slow cooker do the work!
This recipe is a win all around. It is easy, frugal and delicious! Try it today!
Once you see how simple it is and delicious, you will add it to your normal menu plan rotation. My family looks forward to it!
Baked BBQ Pork Chops
Sometimes life gets crazy during the week. Rushing from school to activities to home. I am always looking for easy recipes for weeknights. Not only do they have to be simple but they also have to be really yummy. No one has time for a bad recipe. If you’re a busy parent then you will fall in love with these baked BBQ pork chops.
I like that these pork chops are baked in the oven. That means it’s a little healthier and way less mess to clean up. That’s a win-win in my book. You just can’t go wrong with a good pork chop topped with sweet BBQ sauce. I think anyone will enjoy these BBQ pork chops – even little picky eaters.
For some reason BBQ = summer to me. But you can make this recipe anytime of the year when you’re craving some good BBQ.
BBQ Baked Boneless Pork Chops
You’ll find that these baked pork chops use staple ingredients, and I’m betting you already have all or most of these on hand.
- Pork Chops
- Barbecue Sauce
- Basic Spices (to create a delicious, flavorful rub)
Since the pork chops are thinly cut and boneless, they cook very quickly, making them perfect for nights when you don’t have much time to get dinner on the table.
A SIMPLE RUB MAKES ALL THE DIFFERENCE
Before the boneless pork chops go into the oven to bake, a simple rub is sprinkled all over both sides.
All the ingredients in the rub are pretty basic pantry staples. This includes salt, pepper, garlic powder, onion powder, chili powder, and paprika.
Almost all of the spices are used in equal amounts (excluding the salt and pepper) so it’s super simple to mix up and makes a big impact on the flavor.
There’s a Secret to REALLY Good Pork Chops Recipe…
This boneless pork chop recipe has a little secret that adds so much flavor to this cut of pork.
By cutting an onion into thick rings and layering along the bottom of your baking dish. This bonus, everyday ingredient, adds flavor in lots of ways to the chops.
How to Cook Baked Pork Chops
First, as the chops sit on the onion slices and bake away, the onion flavor is imparted upon them. But no fear, it’s not a crazy oniony taste that will cause your kids to revolt but a nice, subtle flavor boost.
The second plus is that once the chops are done cooking, the onions have softened and become seasoned with the rub, barbecue sauce and pork juices, which makes for a great topping to your chops.
TIP: You could easily double or triple the amounts and keep the extra in an airtight container to have it ready for next time.
LET’S TALK BARBECUE SAUCE
Now the great debate may be on. What kind of barbecue sauce do you like? Hot, sweet, smoky, all of the above?! I’m a sweet, Kansas City style barbecue sauce girl all the way. My husband grew up in KC and I grew up just a few hours away so it’s in our DNA to like the sweet saucy stuff.
You obviously can use whatever kind of barbecue sauce you like best and they will all pair well with the rub.
Easy Weeknight Dinner Meal
I chose to use somewhat thinly cut chops to keep this a quick cooking meal. I’m always on the lookout for quick, healthy and homemade dinner options for nights when we have dance, Cub Scouts or conferences so it’s nice to have another option to add to the arsenal.
Video: Oven Baked Pork Chops with BBQ Sauce
There&rsquos so many ways to enjoy these baked pork chops. If you&rsquore not a fan of bbq sauce, just replace it with your favorite sauce and you&rsquore done! From curry to other bottled sauces or marinades, there&rsquos someone for everyone in these baked pork chops. Don&rsquot forget the vegetables because those make these this sheet pan pork chops dish outstanding! The vegetable possibilities are endless so again, there&rsquos something for everyone in this recipe.
And what did we do with all that candy we photographed? It was like a Willy Wonka candy-cream at the studio for all the clients who photographed with us that month. Everyone filled bags to the brim with candy and everyone was happy. Sharing is caring, especially when we can pass all the sugar and calories on to someone else. LOL.