BBQ Pork Chops
You can make lots of this excellent barbecue sauce and freeze it in 1-cup portions to use throughout the summer on everything from ribs to chicken.
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 (14-ounce) can no-salt crushed tomatoes, undrained
- 1 cup low-sodium chili sauce
- 1 tablespoon lemon juice
- 2 tablespoons mustard
- ¼ cup brown sugar
- 2 tablespoons molasses
- ½ teaspoon cumin
- 1 teaspoon dried thyme leaves
- ⅛ teaspoon ground cloves
- 8 (3-ounce) boneless pork chops
In large pot, heat olive oil over medium heat. Add onion and garlic; cook and stir for 3–4 minutes until crisp-tender.
Add tomatoes, chili sauce, lemon juice, mustard, sugar, molasses, cumin, thyme, and cloves. Bring to a simmer, then reduce heat, cover, and simmer for 2 hours.
When ready to cook, prepare and preheat grill. Spray grill rack with nonstick cooking spray and add pork chops.
Grill until the chops can be easily moved, about 4 minutes. Turn and brush with sauce. Cook for 3–5 minutes longer or until chops are just pink, turning again and brushing with more sauce.
Serve with sauce that hasn't been used to brush the pork.
Fat: 11.80 grams
Saturated fat: 3.53 grams
Dietary fiber: 3.32 grams
Sodium: 417.98 mg
Cholesterol: 43.68 mg
BBQ Sauce on the Grill
Most BBQ sauces should be added to the meat during the last part of grilling time. Since these sauces are usually high in sugar, they can burn easily on the high heat of the grill. Brush sauces onto the meat when they are almost fully cooked. The purpose of the sauce is to provide a glaze and add a layer of flavor.