Recipe courtesy of Gina Neely
and
Pat Neely
Grilled Pork Chops
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 718
- Total Fat
- 22
- Saturated Fat
- 7
- Carbohydrates
- 92
- Dietary Fiber
- 11
- Sugar
- 70
- Protein
- 47
- Cholesterol
- 137
- Sodium
- 1241
- Total: 8 hr 30 min
- Prep: 5 min
- Inactive: 8 hr
- Cook: 25 min
Ingredients
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
Directions
- 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.
- 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:
- Mix all ingredients together in a small bowl.
Neely's BBQ Sauce:
- Combine all of the sauce ingredients in a large saucepan or Dutch oven.
- Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking.
- Once sauce comes to a boil, reduce temperature to low and simmer, uncovered, for at least 2 hours.