Recipe courtesy of Bob Trudnak
Recipe courtesy of Bob Trudnak
Watch how to make this recipe.
Double-Cut Bone-In Pork Chops with a Blueberry-Chipotle BBQ Glaze
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- Level: Easy
- Total: 1 hr 30 min (includes marinating time)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1197
- Total Fat
- 27 g
- Saturated Fat
- 7 g
- Carbohydrates
- 201 g
- Dietary Fiber
- 5 g
- Sugar
- 173 g
- Protein
- 46 g
- Cholesterol
- 137 mg
- Sodium
- 1729 mg
Bone-in pork chops are readily available in most grocery stores, but they can be tough to grill properly while keeping them juicy and flavorful. The dry rub and BBQ sauce I am using in this recipe will guarantee moist, flavorful chops that will please the whole family!
- Level: Easy
- Total: 1 hr 30 min (includes marinating time)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1197
- Total Fat
- 27 g
- Saturated Fat
- 7 g
- Carbohydrates
- 201 g
- Dietary Fiber
- 5 g
- Sugar
- 173 g
- Protein
- 46 g
- Cholesterol
- 137 mg
- Sodium
- 1729 mg
Ingredients
BBQ Rub:
Pork Chops:
BBQ Sauce:
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Directions
- Preheat the oven to 375 degrees F.
- For the BBQ rub: Mix together the kosher salt, turbinado sugar, black pepper, chipotle powder, granulated garlic, granulated onion, smoked paprika and cumin in a medium bowl.
- For the pork chops: Score the fat cap of the pork chops. Season both sides with some of the BBQ rub and set aside for 30 minutes. Transfer the remaining rub to an airtight container and store at room temperature. Use it to season chicken, steak or pork.
- Heat a large cast-iron skillet over high heat and add the vegetable oil. When hot, in batches if needed, add the chops and cook on both sides until seared, about 3 minutes per side. Sear the fat cap.
- Transfer the skillet to the oven and roast until the pork reaches an internal temperature of 136 to 137 degrees F, 30 to 40 minutes.
- For the BBQ sauce: Meanwhile, add the brown sugar, ketchup, apple juice, blueberries, blueberry jam, mustard powder, sea salt, cayenne pepper, granulated garlic, smoked paprika, sweet paprika, black pepper and chipotle peppers in adobo sauce to a blender and blend until smooth. Transfer to a medium pot and bring to a boil. Lower to a simmer and cook until reduced and thickened slightly, about 20 minutes.
- Remove the pork chops from the oven and turn the oven temperature to 400 degrees F. Brush the glaze all over the pork chops, then continue to roast until the glaze is set and the pork registers 145 degrees F, about 5 minutes more.
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