Food can bring back wonderful memories
I very clearly remember making this marinade / sauce when we lived in MN. Saturday afternoon, just before heading out to the golf course, I remember pouring this over chops to marinate.
It would go into the fridge for 5 or 6 hours, while we played 18 holes, came back for a swim, gin & tonic, and then dinner.
I’d heat the remaining marinade for a finishing BBQ sauce while mon mari did the grilling.
Summer came to a screeching halt this week but we still have a fresh bag of charcoal to use before winter….
These chops are a good choice.
Click here to Pin Barbecued Pork Chops, BBQ SaucePrint
Barbecued Pork Chops, BBQ Sauce
Heat the reserved marinade for a finishing barbecue sauce.
- Prep Time: 10 minutes
- Marinate: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 2 servings 1x
- Category: Pork
- Method: Grilling
- 2 pork chops, 18oz total weight (540gr) if bone-in
- Barbecue Marinade:
- 1 cup (8oz, 240ml) tomato sauce
- 1/3 cup (3oz, 90ml) red wine
- 1/3 cup (3oz, 90ml) olive oil
- 1 tbs lemon juice
- 1 small onion, chopped
- 2 cloves garlic, minced – or 1 tsp garlic powder
- 2 tsp chili powder
- 1 tsp dried oregano
- Mix all ingredients for marinade and pour over chops.
- Refrigerate for at least 1 and up to 8 hours.
- Remove chops from marinade, reserving marinade.
- Cook on barbecue grill for 6 – 10 minutes a side depending on thickness.
- Could also be sautéed or broiled for about same amount of time.
- While chops cook:
- Put reserved marinade in a saucepan and bring to a boil.
- Reduce heat and simmer 5 minutes.
- Serve chops with BBQ sauce on the side..
Nutrition info assumes all of the sauce is eaten.
- Serving Size: 1/2 recipe
- Calories: 855
- Sugar: 6.3 g
- Sodium: 319.9 mg
- Fat: 52.1 g
- Saturated Fat: 9.9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3.7 g
- Protein: 77.2 g
- Cholesterol: 224.4 mg
Keywords: barbecue pork chops, BBQ pork, grilled pork
If you like a spicier sauce: Grilled Pork Chops with Ginger Barbecue Sauce.
I picked the last 9 Delicata squash today.
They’re small and not really ripe but the vines were mostly dead. I thought they were close to being ripe but the undersides of some of them are still quite greenish.
I doubt they’ll keep and Google experts tell me they don’t really ripen off the vine.
My first (and only) thought is to roast the lot and make soup. Once they’re cooked and I can taste them I’ll know what needs to be added to make a decent soup.
We still have around 25 perfectly ripe Delicatas in the cave so it’s not like we need more.
However, more research is needed….
I have hopes that the 6 butternut squash (normal size) and 9 small, green Hokkaido will manage to ripen yet this fall. Plus I have 2 baseball size red kuri…. They’re supposed to be basketball size.
I see a lot of winter squash first courses in our future – small plates of goodness.