Whether you operate a catering business or have simply been tasked with cooking for a large family gathering, barbecue pork chops are a wonderful choice. They appeal to an array of tastes, and they go well with most any classic side dish, from coleslaw to baked beans. Here are two delicious barbecue pork chop recipes that work well for large crowds. Each recipe makes enough for 20 people, but you can easily scale the recipes up if you have more guests.
Raspberry Molasses Barbecue Chops
The tanginess of raspberries pairs perfectly with the sweetness of molasses and brown sugar in this simple recipe. Boneless pork loin chops are the perfect cut for parties since they don't have any bones (or much fat) for your guests to trim away.
You'll need:
- 20 boneless pork loin chops, 1 inch thick
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 tablespoons onion powder
- 2 cups apple cider vinegar
- 2 cups ketchup
- 1/4 cup molasses
- 1/2 cup brown sugar, packed
- 4 cups fresh raspberries
- 1 tablespoon Dijon mustard
Directions
Remove the pork from the refrigerator about 1 hour before cooking in order to take the chill off and ensure more even cooking.
While the pork rests, begin by preparing the raspberry barbecue sauce. Press the raspberries through a sieve to remove the seeds. Discard the seeds and place the juice and any pulp that has come through with the juice in a saucepan. Add the ketchup, vinegar, mustard, molasses, and brown sugar. Bring the sauce to a gentle simmer, and then simmer for 15 minutes or until thickened slightly. Remove from heat and set aside.
Season the pork chops with the salt, pepper, and onion powder. Then, place them on a medium-hot grill. Grill for approximately 6–7 minutes per side. Before flipping the chops, brush them with the raspberry sauce. When they are almost done cooking, flip them and give them a second brush before cooking for another 1–2 minutes. Use a thermometer to ensure that the chops reach a temperature of 150 degrees F (medium) before you remove them from the grill.
Brush the chops with more sauce after removing them from the grill. Let rest for 10 minutes before serving. Serve with the remaining sauce on the side.
Asian-Inspired Barbecue Pork Chops
These barbecue chops marinate in a soy sauce-based mixture and are brushed with a honey-sesame barbecue sauce for a delicious Asian-inspired flavor. Make sure you plan ahead since this recipe has to marinate overnight.
You'll need:
- 20 boneless pork loin chops, 1 inch thick
- 2 cups soy sauce
- 1 cup chicken stock
- 1/2 cup olive oil
- 1/4 cup white vinegar
- 2 tablespoons brown sugar
- 3 cloves of garlic, minced
- 1 cup apple cider vinegar
- 1 cup canned tomato sauce
- 2 tablespoons sesame oil
- 1/4 cup honey
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
Directions
Combine the soy sauce, chicken stock, olive oil, brown sugar, white vinegar, and garlic in a bowl and whisk to combine. Place the pork chops in a large, resealable container and pour this mixture over them. Marinate overnight in the refrigerator.
When you're ready to make the chops, begin by combining the apple cider vinegar, tomato sauce, honey, sesame oil, salt, and cornstarch in a saucepan. Whisk over medium heat until the mixture comes to a simmer, and then simmer for 10 minutes. The mixture should thicken. Remove it from the heat and set it aside.
Remove the pork chops from the marinade and discard the liquid. Place the chops on a medium-hot grill and cook for about 6–7 minutes per side. Before flipping the chops, brush them with the honey-sesame sauce. When they are almost finished cooking, brush them with the sauce again before flipping them and cooking for another 1–2 minutes. Make sure they reach a temperature of 150 degrees F before removing them from the grill.
Brush the pork with the remaining sauce and let it rest for 10 minutes before serving.
If you don't have time to make these recipes for your barbecue and would rather save them for later, contact a service like Bassett Caterers to provide the eats for the event.
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