Barbecued Pork Chops, BBQ Sauce

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.

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Barbecued Pork Chops, BBQ Sauce

Heat the reserved marinade for a finishing barbecue sauce.

  • Author: Kate
  • 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

If you like a spicier sauce: Grilled Pork Chops with Ginger Barbecue Sauce.

Barbecued Pork Chops

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.

4 thoughts on “Barbecued Pork Chops, BBQ Sauce”

  1. I picked another 17 tomatoes yesterday and there’s probably 20 more ready to come on. I have very few heirlooms. I only got two yesterday and really, I could have left them a couple more days, but they were close enough. I’ll have a tomato/mayo sammie Monday and find out if they’re tasty or not. Sometimes, my tomatoes have great flavor and sometimes…they have almost no flavor and I have yet to figure out why.

    We love pork chops. I either hit up the ‘manager’s specials’ section lately which is pretty much last day stuff or the two-for-one sales and vacuum pack them. I’ve been doing that a lot lately. My grocery bill here has almost doubled over the past two months or so. I used to pay around $6.99 for my coffee. I’m paying $13.99 for the same coffee, same size, same container now.

    It’s very depressing.

    • I haven’t noticed a big difference in the shopping but I know France is attempting to control food prices at the moment. I’m still seeing empty shelves tho – so it’s just affecting us differently.
      We have pork sales – large cuts that one has to finish cutting at home which is how I normally get my chops. I buy whole loins on sale. Chicken is still pretty reasonable but beef is getting more expensive – I only buy ground so it’s not much.
      As to my garden – I cut into one of 2 pumpkins yesterday – it was black inside. The other one was OK but I cooked it all and froze it. I may yet get 6 butternut squash instead of my usual 30 or 40… I’ll be buying veg this year which I don’t usually do. That will cost lol

      • I’m so sorry about the pumpkin! What a shame. And having to buy veggies this year. I know you eat a LOT of squash over the winter. This is the last month for our local Farmer’s Markets. Then I’ll be buying all winter as well. Not looking forward to that with the prices but I don’t have much choice.

        My heirloom tomatoes haven’t changed at all. I think they’re going to rot on the plant because these typically don’t ripen on the counter at all. My other tomatoes are still coming on.

        • I always ripen mine on the counter – but not this late. They probably didn’t get a good enough start in the summer. By this time I just use them green. I roasted my last 9 delicata squash today – none were ripe and they were all small. Figured I could make soup. They actually tasted pretty good but they were dry. They’ll be fine for soup lol

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