Grilled Butter Fly Pattern Pork Chops
Submitted by cindy1971
Butterflied pork chops grilled over charcoal and brushed with a tangy homemade barbecue sauce spiked with malt vinegar, soy, and liquid smoke.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
45 minFire up the grill for these chops that marry smokehouse flavor with backyard ease.
A quick homemade sauce simmers with ketchup, malt vinegar, soy sauce, brown sugar, and a hint of liquid smoke until it thickens and clings. Butterflied pork chops hit the hot coals and grill for about 6 to 7 minutes per side, getting brushed with that glossy sauce in the final minutes for a lacquered finish.
The result is tender meat with a caramelized crust and bold, tangy-sweet flavor in every bite.
Pro Tips
- Make sauce ahead and simmer for 10 minutes to let flavors meld and thicken properly
- Use butterflied chops for faster, more even cooking on the grill
- Wait until the last 5 minutes to brush on sauce so it doesn’t burn over high heat
- Let chops rest for 5 minutes after grilling to redistribute juices before serving
Ingredients
Directions
Heat oil in medium saucepan over medium heat.
Add onion, garlic, cumin and red pepper.
Cook, stirring often, until onion is tender, 5 minutes.
Add all remaining ingredients except pork chops.
Simmer gently, stirring often, until slightly thickened, about 10 minutes.
Sauce can be refrigerated several weeks.
Prepare a medium-hot charcoal fire.
When coals are coated wtih gray ash, add chops.
Grill, turning once, until cooked, 6 to 7 minutes per side.
Brush with sauce about 5 minutes before finished.
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