Sandra This Bobby Flay BBQ Pork Chops Recipe is a sweet and tangy recipe, which is made with a balsamic vinegar and ketchup glaze. It’s the perfect weeknight dinner, ready in about 45 minutes.
Bobby Flay BBQ Pork Chops Ingredients
- ¾ cup balsamic vinegar
- ½ cup ketchup
- ¼ cup brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- cooking spray
- 4 (6 ounce) pork loin chops
- salt and freshly ground black pepper to taste
How To Make BBQ Pork Chops
- Prepare the sauce: In a saucepan over medium-low heat, whisk together the balsamic vinegar, ketchup, brown sugar, Worcestershire sauce, Dijon mustard, minced garlic, ½ tsp of salt, and ½ tsp of black pepper. Simmer for 20 minutes, stirring occasionally, until the sauce has thickened slightly. Remove from heat and let it cool for 5 minutes.
- Preheat the grill: Set your outdoor grill to medium heat and lightly oil the grate to prevent sticking.
- Season the chops: Sprinkle the pork loin chops with salt and pepper. Pour some of the prepared sauce into a separate bowl and brush it over the chops, discarding any leftover sauce in that separate bowl (do not cross-contaminate the main batch).
- Grill the pork chops: Place the seasoned chops on the grill and cook for about 5 minutes per side.
- Glaze the chops: Flip the chops and cook for another 5 minutes. Brush them with the remaining main batch of BBQ sauce (which has not touched raw meat). Flip and brush again to create a caramelized crust. Continue turning and glazing until pork is cooked through and reaches an internal temperature of 145°F (63°C) on an instant-read thermometer, about 10 to 12 minutes total.
- Rest and serve: Allow the pork chops to rest for 3 minutes before serving. Serve with the remaining BBQ sauce on the side.
Recipe Tips
- Why rest the pork chops? Allowing the pork chops to rest for 3 minutes after grilling is crucial. This lets the juices redistribute back into the meat, ensuring a tender, juicy chop instead of a dry one.
- How do I avoid cross-contamination? It’s important to keep the sauce you brush on the raw meat separate from the sauce you serve later. Use a separate bowl and brush for the initial glaze. Only use the main batch of sauce for the final basting and serving.
- How do I know when the pork is done? The current safe cooking temperature for whole cuts of pork is 145°F (63°C). Cooking past this temperature will result in dry, tough pork. Use an instant-read thermometer for an accurate reading.
- Can I pan-sear these? Yes. Heat a cast-iron or heavy skillet over medium-high heat. Sear the seasoned chops for 4-5 minutes per side. Reduce the heat and brush with the glaze during the last 2 minutes of cooking.
What To Serve With BBQ Pork Chops
These sweet and tangy chops are perfect with classic barbecue or comfort food sides.
- Bobby Flay Cornbread
- Creamy Coleslaw (like Bobby Flay Red Cabbage Slaw)
- Baked Beans
- Roasted Sweet Potatoes
How To Store BBQ Pork Chops
- Refrigerate: Store leftover cooked pork chops and any extra BBQ sauce in separate airtight containers in the refrigerator for up to 3 days.
- Reheat: Reheat the pork chops gently in a 350°F (175°C) oven or in a skillet over low heat with a splash of broth to prevent them from drying out.
Bobby Flay BBQ Pork Chops Nutrition Facts
(Per 6oz chop, without sides)
- Calories: ~410 kcal
- Total Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 110mg
- Sodium: 950mg
- Total Carbohydrate: 28g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 36g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, bone-in center cut chops (as originally intended for the previous recipe) are great, but boneless chops (as specified here) are faster and easier to eat. Just be sure to watch the temperature closely.
The balsamic vinegar and brown sugar mixture forms a glaze. The acidity of the vinegar cuts the sweetness of the sugar and ketchup, balancing the flavor and creating a beautiful, dark caramelization on the grill.
Yes, the BBQ sauce can be made up to a week in advance and stored in an airtight container in the refrigerator. This makes the meal prep very fast.
Try More Recipes:
- Bobby Flay Grilled Pork Chops Recipe
- Bobby Flay Lamb Chops
- Bobby Flay Pork Chops and Applesauce Recipe
Bobby Flay BBQ Pork Chops Recipe
Description
Tender pork loin chops grilled and basted in a rich, homemade balsamic-ketchup BBQ sauce for a perfect weeknight dinner.
Ingredients
Instructions
- Sauce: Whisk all sauce ingredients in a saucepan. Simmer over medium-low heat for 20 minutes until thickened. Let cool.
- Preheat grill to medium. Oil the grates.
- Season chops with S&P. Brush with a small amount of sauce from a separate bowl.
- Grill chops for 5 minutes per side.
- Flip, then brush with sauce (from the main batch). Flip and brush again.
- Cook until internal temperature reaches 145°F (63°C) (approx. 10-12 min total).
- Rest for 3 minutes before serving with the remaining sauce.
Notes
- The sauce must be simmered for 20 minutes to thicken and meld flavors.
- Discard the sauce that touches the raw pork. Only use the main batch for final basting and serving.
- Always check the internal temperature to avoid overcooked, dry pork.
