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A grilled pork chop that has been coated in BBQ sauce with purple broccoli, purple potatoes, and wax beans on a plate.
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Brined & Grill Pork Chops with Homemade BBQ Sauce

Learn how to make the juiciest BBQ pork chops with a brine and homemade BBQ sauce using pantry stables.
Servings 0
Author Eric Samuelson

Ingredients

  • 9-10 boneless pork chops about 1-inch thickness

For the pork brine

  • 2 cups vegetable broth
  • ½ cup kosher salt
  • ½ cup light brown sugar
  • 2 tbsp whole black peppercorns
  • 1 pound ice

For the homemade BBQ sauce

  • 2 cups ketchup
  • 3 TBS mild vinegar
  • 4 TBS molasses
  • 1 ½ tsp garlic powder
  • 1 ½ tsp sweet paprika
  • ½ tsp hot paprika
  • 1 TBS Worcestershire Sauce
  • 1 tsp mustard powder

Instructions

To brine the pork chops

  • Combine all the ingredients into a saucepan over high heat. Cook until the salt and sugar are dissolved.
  • Then remove from the heat and add about 1 pound of ice to cool the brine down. Give it a good stir and set it aside.

To make the BBQ sauce

  • Combine all the ingredients in a saucepan.
  • Bring just to simmer and remove from the heat.
  • Once it's cool enough taste to see if you like it. Add more ingredients if you think it needs it.

To grill the pork chops

  • Preheat your grill to 400–450°F.
  • Place the pork chops directly over the heat.
  • Grill for 4 to 5 minutes on one side, or until you see a nice sear with defined grill marks. Flip the chops.
  • Brush on the homemade BBQ sauce and continue cooking.
  • Cook until the internal temperature reaches at least 145°F when checked with a thermometer inserted into the thickest part of the meat.
  • Let the pork chops rest for 5 minutes before slicing.

Notes

You don’t have to heat up the BBQ sauce ahead of time but I like to do so because I want to taste the sauce when it's hot.
This will make way more than enough homemade BBQ sauce. I like to have extra on hand for later meals. You could get away with a half recipe.