Recipe courtesy of Gina Neely and Pat Neely

Grilled Pork Chops

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  • Level: Easy
  • Total: 8 hr 30 min
  • Prep: 5 min
  • Inactive: 8 hr
  • Cook: 25 min
  • Yield: 4 servings
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4 pork chops (about 1/2-inch thick)

Neely's Seasoning, recipe follows

Neely's BBQ Sauce, recipe follows

Neely's Seasoning:

1 cup paprika

3 1/2 tablespoons sugar

1/2 teaspoon onion powder

Neely's BBQ Sauce:

2 cups ketchup

1 cup water

6 tablespoons brown sugar

5 tablespoons white sugar

1 1/2 teaspoons freshly ground black pepper

1 1/2 teaspoons onion powder

1 1/2 teaspoons dry mustard powder

1 1/2 teaspoons paprika

1/2 lemon, juiced

1 teaspoon Worcestershire sauce

1/2 cup apple cider vinegar

1 teaspoon light corn syrup


  1. Apply Neely's Seasoning to each pork chop. Place pork chops in a large freezer safe plastic bag. Pour 2 cups of Neely's BBQ sauce into bag. Marinate in refrigerator for 8 hours.
  2. Place pork chops on grill and cook until internal temperature is 160 degrees F. Reapply BBQ sauce to pork chops prior to serving.

Neely's Seasoning:

  1. Mix all ingredients together in a small bowl.

Neely's BBQ Sauce:

  1. Combine all of the sauce ingredients in a large saucepan or Dutch oven.
  2. Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking.
  3. Once sauce comes to a boil, reduce temperature to low and simmer, uncovered, for at least 2 hours.