Barbecue Pork Chops

Ingredients

• 4 largebone-in pork chops (2.5 cm thick)
• 16 g (2 Tbsp)plain flour
• 2 tspsmoked paprika
• 1½ tspsalt
• ½–1 tspfreshly ground black pepper
• to tasteolive oil
• Dr Pepper barbecue sauce:
• 1 Tbspolive oil
• 2 large clovesgarlic, minced
• 180 ml (¾ cup)Dr Pepper or Coca-Cola
• 240 ml (1 cup)ketchup
• 60 ml (¼ cup)molasses
• 60 ml (¼ cup)cider vinegar
• 2 TbspDijon mustard
• 1 tspWorcestershire sauce
• 2 Tbspdark brown sugar
• 1 Tbspdark chilli powder
• 1 tsponion powder
• ½ tspsalt
• ½ tspground cumin
• ¼ tspground cayenne pepper
• 8–16 g (1–2 Tbsp)cornflour, to thicken the sauce
• to tastespring onions, thinly sliced, for garnish

Instructions

1. 1

   Season the chops

   Pat the pork chops dry with kitchen paper. In a shallow dish, whisk together the flour, smoked paprika, 1½ teaspoons of salt and freshly ground black pepper. Coat the chops on all sides in the seasoned flour.

2. 2

   Sear the chops

   For the hob method, heat a large frying pan over medium-high heat and add a drizzle or two of olive oil. Sear the chops for about 2 minutes per side until evenly browned, also searing the edges. Transfer to a plate and keep warm while making the sauce.

3. 3

   Cook the garlic

   In the same pan, heat 1 tablespoon of oil with the garlic over medium heat, stirring occasionally, until it sizzles, about 1 minute. Do not let the garlic brown.

4. 4

   Simmer the sauce

   Add the ketchup, Dr Pepper, molasses, cider vinegar, brown sugar, Dijon mustard and Worcestershire sauce. Mix well, then add the chilli powder, onion powder, ½ teaspoon of salt, cumin and cayenne. Simmer, stirring occasionally, for 8–10 minutes, until slightly thickened.

5. 5

   Cook in sauce

   Reduce the heat to medium-low and return the chops to the pan, turning them to coat in the sauce. Cover and cook over low heat for 15–17 minutes, or until an instant-read thermometer inserted into the centre of a chop reads 63°C (145°F). Cooking time depends on the thickness of the chops.

6. 6

   Thicken the sauce

   This step is optional. Transfer the chops to a plate and keep warm. Mix 1 tablespoon of cornflour with an equal amount of cold water. Raise the heat to medium-high and whisk the slurry into the sauce; repeat if needed to reach the desired thickness.

7. 7

   Finish and serve

   Return the chops to the sauce and turn to coat. Serve straight away, garnished with sliced spring onions.

8. 8

   Grill the chops

   For the grill method, heat the grill to medium-high and season the chops with salt and pepper. Grill, turning once, for about 10–14 minutes, until a thermometer inserted into the thickest part without touching the bone reads 57–63°C (135–145°F). Brush with about 160 ml (⅔ cup) of glaze during the last 4 minutes of cooking, then transfer to a plate and baste again. Leave to stand for 3–5 minutes and serve with the remaining glaze.

What are barbecue pork chops?

Barbecue pork chops pair pork with the sweet, tangy and smoky flavours associated with American barbecue. This version uses a homemade sauce built around ketchup, molasses, vinegar and cola.

The chops are first coated in a seasoned flour mixture, then browned before they cook in the sauce. That combination gives the outside flavour and lets the meat finish in a sticky, savoury glaze.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 37g protein, 45g carbs, 20g fat.

The pork chops provide most of the protein, while the flour, cola, ketchup and added sugar contribute carbohydrates. Olive oil and the pork account for much of the fat. Pair a chop with plenty of vegetables and a moderate portion of potatoes or rice for a balanced plate.

Why use bone-in chops?

Bone-in chops: The bone adds flavour as the chops cook and gives you a clear centre point for checking doneness. Choose chops of a similar thickness so they cook at roughly the same rate.

Dry surface: Patting the meat dry helps the seasoned flour adhere and encourages browning during the initial sear.

Building the barbecue sauce

Cola and molasses: These bring sweetness and depth, while ketchup gives the sauce its familiar tomato base. Cider vinegar and Dijon mustard add tang to balance that sweetness.

Garlic and spices: Let the garlic sizzle briefly without browning, then simmer it with the sauce ingredients. The paprika, chilli powder, cumin and cayenne make the flavour smoky and warm.

Getting a good sear

Hot pan: Give the pan time to heat before adding the chops, then leave each side undisturbed for about 2 minutes to brown. Searing the edges helps colour the whole chop.

Room to brown: If the chops do not fit comfortably in one layer, sear them in batches rather than crowding the pan.

Checking doneness

Thermometer: Insert an instant-read thermometer into the centre of a chop, avoiding the bone. The recipe gives 63°C (145°F) as the target for the hob method; thickness affects how long the chops take.

Resting: For the grilled version, the instructions call for a 3–5 minute rest after cooking. This gives you time to baste the chops and bring the remaining glaze to the table.

Choosing the cooking method

Hob: Searing and simmering the chops in the sauce keeps them coated throughout cooking and makes thickening the sauce straightforward.

Grill: Grilling gives the chops a charred finish, with the glaze brushed on during the final 4 minutes. Keep some glaze aside to serve with the meat.

What to serve alongside

Fresh sides: Serve with a green salad or steamed vegetables to add freshness alongside the rich, sweet sauce. Spring onions on top bring a crisp, savoury finish.

Hearty sides: Potatoes, rice or bread can soak up extra glaze. Keep additional sauce on the side so everyone can add as much as they like.

Recipe notes & tips

• Use chops of a similar thickness so they finish cooking at about the same time.
• Keep the garlic moving in the pan and take care not to let it brown.
• Stir the sauce occasionally as it simmers to prevent it catching on the bottom of the pan.
• Check the temperature in the thickest part of a chop without touching the bone.
• Mix the cornflour with cold water before adding it to the hot sauce to help it blend smoothly.
• For the grill method, reserve some glaze for serving rather than using it all on the chops.

Variations

• Use Coca-Cola: Swap it for Dr Pepper as suggested for a slightly different cola flavour.
• Adjust the heat: Use less cayenne for a gentler sauce or more for extra warmth.
• Make it tangier: Add a little more cider vinegar to the sauce to sharpen its sweet flavour.
• Grill instead: Cook the seasoned chops on the grill and brush with glaze during the final 4 minutes.
• Skip the thickener: Leave out the cornflour and serve the sauce at its simmered consistency.

Common mistakes to avoid

• Wet chops: The flour coating can slip off; pat the meat dry before dredging.
• Burnt garlic: It can turn bitter; cook only until it sizzles and do not let it brown.
• Crowded pan: The chops may steam instead of browning; sear them in batches if necessary.
• Guessing doneness: Thickness changes cooking time; check the centre with an instant-read thermometer.
• Lumpy sauce: Cornflour added dry can clump; dissolve it in an equal amount of cold water first.
• Glazing too early on the grill: The sweet sauce can catch; brush it on during the last 4 minutes as instructed.

How to store

Refrigerate leftover chops and sauce in a covered container for up to 3 days. Reheat gently in a covered pan over low heat until hot throughout, adding a splash of water if the sauce has thickened too much.

Frequently asked questions