Grilled Ribeye (Rib) Pork Chops with Easy Spicy BBQ Sauce

Grilled Ribeye (Rib) Pork Chops with Easy Spicy BBQ Sauce

1
National Pork Board 0

"Tender, juicy and topped with spicy barbecue sauce, these ribeye pork chops satisfy your craving for delicious."

Ingredients 40 m {{adjustedServings}} servings 477 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 48.1g
  • 16%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the grill over medium high heat and brush with olive oil. Season the chops with a generous amount of salt and pepper on both sides.
  2. Place pork on the grill for 8 to 9 minutes, turning once halfway through, until cooked to an internal temperature of 145 degrees F. Remove pork from the grill, tent it with foil; let it rest for 3 minutes.
  3. To make the mashed potatoes, add potatoes to a pot with water, over high heat and boil for 15 minutes. Drain the water and add the heavy cream. Mash the potatoes until smooth. Stir in the chopped chives, salt and pepper.
  4. To make the Spicy BBQ Sauce, heat the oil in a pot over medium heat. Saute the onion until soft and add ketchup, brown sugar, Worcestershire, vinegar, and cayenne. Simmer for 15 minutes so the sauce thickens and turn off heat. Once cooled, puree the sauce in a blender.
  5. Serve the chops alongside the potatoes and a spoonful of BBQ sauce.
Tips & Tricks
Oven-Fried Pork Chops

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Reviews 1

  1. 1 Ratings

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naples34102
1/5/2015

We are relative newcomers to sweet and tangy sauces (Hubs says vinegary) and while we may not hurry to make this again, we did enjoy it. We used center cut chops and Hubs grilled them to a temperature of about 155 degrees (145-150 if you prefer) and they were moist and tender. The sauce is really quite good, and I found doubling it was a good idea. I didn't puree it, because the contrast in texture with the little chunks of onion made for a more interesting presentation. In consideration of Hubs' sensitive innards, I skipped the cayenne, just giving the sauce a couple of extra turns of fresh ground black pepper. The potatoes were, um, potatoes. Very good, but ordinary. Hubs loved them, and, while I would have preferred something more adventurous, they were an appropriate match for the chops. I'm pleased, as this recipe's first reviewer, to say this is a solid recipe you shouldn't hesitate to try. I can't stress enough, however, that you can make or break this dish depending on whether or not the chops are cooked to the proper temperature. Pork chops are lean and can easily become tough and dry if overcooked. It would be a good idea to use a meat thermometer if uncertain. I completed the meal with "Sautéed Brussels Sprouts with Bacon and Onions," also from this site.