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Grilled Pork Chops with Pineapple and Homemade Barbecue Sauce

Nick Mangold's Backyard BBQ Porkchops
Nick Mangold's Backyard BBQ PorkchopsNathan Congleton / TODAY
Cook Time:
15 mins
Prep Time:
35 mins
Servings:
4
RATE THIS RECIPE
(19)

Chef notes

This is my go-to barbecue sauce anytime I grill. It goes particularly well with pork chops, but the spicy, salty and sweet flavors also pair well with everything from ribs to brats to chicken to seafood.

Technique tip: Brush the barbecue sauce on the chops toward the end of grilling so it doesn't burn.

Ingredients

Vinegar sauce
  • 2 cups cider vinegar
  • 1 cup ketchup
  • 1/2 cup hot sauce, preferably Frank's RedHot
  • 2 tablespoons salt
  • 2 tablespoons Sriracha black pepper seasoning, preferably McCormick
  • 1/2 cup sugar
Hickory sauce
  • 2 cups ketchup
  • 2/3 cup cider vinegar
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons honey
  • 2 tablespoons maple syrup
  • 4 tablespoons garlic jalapeño seasoning, preferably McCormick
  • 4 tablespoons onion powder
  • 2 tablespoons smoked paprika
  • 2 tablespoons salt
  • 2 tablespoons freshly ground black pepper
Homemade barbecue sauce
  • 1 cup vinegar sauce (recipe above)
  • 1 cup hickory sauce (recipe above)
  • 1 cup ketchup
  • 1 cup honey
  • 1 cup maple syrup
  • 1 cup packed dark brown sugar
  • 1 stick (8 tablespoons) butter, melted
  • 1/8 cup dry mustard powder
  • 1/4 cup chili powder
Pork chops
  • Oil, for brushing grill grates
  • 4 6-ounce pork chops, preferably center cut
  • Salt and freshly ground black pepper
  • Homemade barbecue sauce (recipe above)
  • 4 thick slices pineapple

Preparation

For the vinegar sauce:

Put all ingredients in saucepan over medium heat. Once all the spices have dissolved remove from heat and transfer to an airtight container (will last for about a year in the refrigerator).

For the hickory sauce:

Combine all ingredients in a blender. Pulse until everything is combined. Pour into a saucepan and warm over medium heat. Stir until the mixture is heated through. Remove from heat and store in an airtight container (will last for about a year in the refrigerator).

For the homemade barbecue sauce:

Combine all ingredients in a blender. Blend until completely combined, about 1 minute. Pour the mixture in a large saucepan over medium heat and bring to a simmer (do not let it get to a boil) and let cook until slightly thickened, about 5 minutes.

For the pork chops:

1.

Preheat grill to medium-high heat. Brush grill grates with oil.

2.

Season the pork chops on both sides with salt and pepper. Place on the grill and cook about 5-7 minutes on each side, depending on the thickness of the chop and desired doneness. About 1 minute before the chops are done, brush both sides with homemade barbecue sauce. Cook about 30 seconds more on each side, and then remove to a serving platter.

3.

While the pork chops rest, place the pineapple slices on the grill and let cook until slightly caramelized and grill marks appear, about 2 minutes on each side.

4.

Place a slice of pineapple on each chop and serve with additional homemade barbecue sauce on the side.