Grilled Pork Ribs – Baby Back Ribs On The Grill

Baby back ribs must be America’s undisputed Grilled Pork Ribs favorite and this recipe will demonstrate exactly why. Absolutely delicious!!!

 

The mesquite flavored marinade is enhanced with bay leaves, onion, and whole black peppercorns.

A simple mixture of barbecue sauce and brown sugar is basted over the racks as they grill, imparting a welcome dose of sweetness to balance the savory essence of the marinade.

Since the marinade in this recipe is used as a flavoring for the rib boiling water, you don’t need to allow extra time for the marinating process.

This is an excellent recipe for first-time rib grillers as well as practiced hands, so keep it handy for backyard parties and family picnics.

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Hoot n’ Holler Baby Back Grilled Pork Ribs
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

You can be the king of backyard BBQ's with this Baby Back Ribs recipe! 

Course: Main Course
Cuisine: American
Servings: 4
Calories: 275 kcal
Ingredients
  • 2 racks baby back ribs about 1 ½ pounds each
  • 1 jar 12 ounces mesquite-flavored marinade
  • 4 bay leaves
  • 2 tablespoons whole black peppercorns
  • 2 large yellow onions quartered
  • 1 cup barbecue sauce – mild sweet, smoky or hot – your choice
  • ½ cup dark brown sugar
Instructions
  1. Put the baby back rib racks in a large roasting pan and add enough water to cover them. Stir in the mesquite marinade, bay leave and onions. Sprinkle the peppercorns over the ribs and into the water.
  2. Bring the pan to a boil over high heat, then reduce the heat to medium and cook the ribs at a low boil for about 45 minutes. The rib meat should be tender but not quite falling off the bone. Skim any foam that rises to the surface.
  3. Remove the racks from the liquid and drain them on a sheet pan.
  4. Light a charcoal barbecue or heat a gas grill for medium heat. Lightly oil the grate.
  5. Whisk together the barbecue sauce and brown sugar. Brush the ribs with the sauce and grill them, with the cover closed, about 7 minutes per side. Brush the ribs once more with the sauce before you take them off the grill.

 

Good To Know About Grilled Pork Ribs – Enhance the mesquite essence of your grilled ribs by adding prepared mesquite chips to the hot charcoal of your barbecue.

If you are using a gas grill, soak the mesquite chips as you wood for a barbecue by soaking them in water. Put a cup of the chips in a heatproof container and set it next to the gas burner.

You can also put them in a small skillet and set it directly over one of the burners to get the smoke going. It will intensify if you keep the cover closed while the ribs are cooking.

Food For Thought – The cooking broth from the ribs makes an excellent base for other dishes. Strain the broth and discard the peppercorns and bay leaves.

The onions can be wrapped in foil with herbs and olive oil or butter and Parmesan cheese. Put the wrapped onions on the grill while the ribs are cooking and serve them on the side.

The cooking broth can be chilled and de-fatted and frozen until you need it again. Reduce the broth and use it to simmer pork in a crockpot, or add it to your water for making corned beef brisket.

A well-seasoned broth can always add that little something extra to almost any dish you’re making. Use the broth from these Grilled Pork Ribs!

Up Next: 

Southern Pork Neck bones And Rice

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Barbecue Pork Loin Recipe

This Barbecue Pork Loin Recipe is perfect for backyard barbecues and picnics. The loin is cut into bite-sized pieces and grilled on skewers.

Dress them up any way you like – thread some chunks of pineapple, fennel or summer squash onto the skewers and grill over hot coals.

The secret here is to marinade the pork at least overnight, and longer if possible.

The marinade will form a caramelized crust on the kebabs as they cook, keeping the meat moist and tender inside.

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Barbecue Pork Loin Recipe
Prep Time
15 mins
Cook Time
15 mins
Marinating Time
8 hrs
Total Time
30 mins
 

Delicious and inexpensive pork is perfect for guests at your next backyard BBQ!

Course: Main Course
Cuisine: Barbecue
Keyword: Barbecue Pork Loin Recipe
Servings: 6
Calories: 320 kcal
Ingredients
  • 1 boneless pork loin 4 pounds, cut into 1 ½-inch pieces
  • 1 cup dark brown sugar
  • 1 cup soy sauce
  • 1 large yellow onion chopped
  • 5 cloves garlic chopped
  • 1 teaspoon ground black pepper
  • 10 skewers metal or bamboo soaked in water
Instructions
  1. Whisk together the brown sugar, soy sauce, onion, garlic and pepper. Combine the marinade with the pieces of pork loin in a resealable bag or glass container with a lid.
  2. Refrigerate the pork overnight, stirring the meat occasionally to keep it evenly marinated.
  3. Light a charcoal barbeque or heat a gas grill over high heat. Lightly oil the grate.
  4. Thread the pieces of pork loin on the skewers and discard the marinade. Grill over the hot coals until cooked through, about 3 to 5 minutes per side. Serve hot.

Food For Thought About This Barbecue Pork Loin Recipe

Make skewers with vegetables or fruit as mentioned above. Since the pork pieces will cook rapidly, it’s a good idea to either pre-cook the vegetables in a microwave or separately on the grill.

Good To Know – If you’re in a crunch for time, it isn’t necessary to marinate the pork overnight, but try for at least 2 hours at the minimum.

A less expensive option for the boneless pork loin is a pork shoulder or butt roast. The meat is fattier, but trim away as much as you can and cut the meat into bite-sized pieces. These cuts are evenly more flavorful than the boneless pork loin. You can also grill the boneless loin as a whole piece or cut into 4 to 8 serving pieces. Adjust your cooking time for the larger pieces of meat.

Up Next:

Classic Green Bean Casserole – Campbell’s Struck Gold!

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Grilled Pork Tenderloin Recipe

This Grilled Pork Tenderloin recipe is an Asian-inspired treatment that is perfect for this lean, flavorful piece of meat.

The tenderloin is the tenderest cut of pork and can be prepared in many ways. This is one of the best!

Slice the tenderloin into thick medallions and serve with steamed rice.

You can make a sauce out of the marinade and drizzle a bit of it over the slices after it has reduced to a syrup.

This a wonderful recipe for special company or an easy weekend supper. Keep the recipe handy and your pantry stocked with spices, you’ll need them often!

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Grilled Pork Tenderloin
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
The tenderloin is marinated and then basted with the same marinade while it grills over hot charcoal and develops a mahogany crust from the charred marinade.
Course: Main Course
Cuisine: Grilling
Keyword: Grilled Pork Tenderloin
Servings: 8
Calories: 280 kcal
Ingredients
  • 2 pork tenderloins about 1 pound each
  • ¼ cup soy sauce
  • ¼ cup honey
  • ¼ cup rice wine vinegar
  • 2 tablespoons ketchup
  • 3 tablespoons brown sugar
  • 1 teaspoon dried minced onion
  • ½ teaspoon ground cinnamon
  • 2 large cloves garlic minced
  • 1 tablespoon ginger peeled and minced
  • ½ teaspoon ground black pepper
Instructions
  1. Whisk together the soy sauce, honey, rice wine vinegar, ketchup, brown sugar, dried minced onion, ground cinnamon, minced garlic, and the minced ginger.

  2. Season the pork tenderloins with the ground black pepper and put them in a large resealable plastic bag. Pour half the marinade over the pork and seal the bag. Reserve the remaining sauce in an airtight container and refrigerate it.

  3. Marinate the tenderloins for about 8 hours, turning them frequently.

  4. Light a charcoal barbeque or heat a gas grill for medium-high heat. Lightly oil the grate.

  5. Drain the pork from the marinade and shake off any excess. Grill the tenderloins for 6 to 8 minutes per side, or until they are cooked through. Baste them frequently with the reserved portion of the marinade. Let the cooked meat sit for 5 to 10 minutes before carving into medallions.

 

Good To Know – Pork tenderloins are easily broiled or roasted because of their small size.

Oven-roast the tenderloins at 400F about 20 minutes, turning once or twice. Take the meat out of the oven before it reaches 160F and let it sit for about 5 minutes – it will reach 160F on its own.

The sauce will darken and form a roasted crust. Add a little water to the baking dish if it starts to burn.

To broil, preheat the oven broiler and line the broiler pan with aluminum foil. Broil the meat, close to the source of heat, turning and basting, about 5 minutes per side. Let the meat sit for a few minutes before slicing.

Food For Thought – For exceedingly tender pork tenderloin, marinate the meat for up to 3 days in the marinade.

The flavors will be even more pronounced, and the meat will have absorbed the tenderizing aspects of the rice wine vinegar. Turn the meat frequently to make sure it is evenly marinated.

Use the marinade to baste the pork whether you grill, roast, broil or saute it.

To make a sauce, reduce it in a small pan, remove it from the heat and whisk in 3 tablespoons of cold unsalted butter.

 

Enjoy this Grilled Pork Tenderloin recipe.

Up Next:

Grilled Honey Garlic Pork Chops

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Grilled Pork Chops – Brown Sugar Chops Perfection

Grilled Pork Chops made juicy and tender by basting over hot coals with a spicy, exotic sauce – a simple dinner for family and friends.

 

The basting mixture is also the sauce served with the grilled chops, and can be made well in advance so you can enjoy your company, even if it’s your own family!

There’s nothing here that can’t be easily found in the market, so make a batch or two of the sauce and keep some on hand.

It freezes well and would make a terrific holiday gift in the middle of winter – a warm glow for cold weather.

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Grilled Pork Chops - Brown Sugar Chops Perfection
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Delicious chops grilled to perfection and basted with brown sugar, ginger and soy sauce. 

Course: Main Course
Cuisine: Grilling
Ingredients
  • 6 boneless pork chops 3/4-inch or thicker
  • ½ tablespoon golden brown sugar
  • ½ cup unsweetened apple juice
  • 1 tablespoon soy sauce
  • 2 tablespoons olive oil
  • ½ teaspoon ground ginger
  • Kosher salt and ground black pepper
  • 1 tablespoon cornstarch
  • 2 or 3 tablespoons cold water
Instructions
  1. Light a charcoal barbeque or heat a gas grill. Lightly oil the grate.
  2. Combine the brown sugar, apple juice, soy sauce, olive oil and ground ginger in a small saucepan and bring it to a boil.
  3. Make a paste of the cornstarch and water and whisk it into the mixture. Stir until the sauce is thickened. Remove it from the heat and let it cool.
  4. Season the chops with the kosher salt and black pepper.
  5. Grill the chops 10 to 12 minutes per side, depending on their thickness.
  6. Just before you remove the chops from the grill, brush them with some of the sauce.
Recipe Notes

Serve the remaining sauce on the side.

 

Good To Know – This is another one of those flexible recipes that can be amended to suit your needs.

No grill? No problem.

Preheat the oven broiler and line the broiler pan with aluminum foil.

Season the pork chops with kosher salt and ground black pepper and spoon some of the sauce over the top of each.

Broil the chops, as far from the heat source as possible, for about 7 minutes per side. Turn them over, spoon more sauce and continue to broil until they are done to your liking.

The sauce will develop a lovely burnt-sugar topping, turning the sweet to savory.

Food For Thought – Try making a few amendments to the sauce once you have the technique down.

Other fruit juices, such as pineapple, orange or mango will blend well with the brown sugar.

Although apples are a classic pairing with pork, a puree of mango, pineapple or orange will easily take the place of apple juice. Even apple cider will provide an extra bit of zip.

Whatever you end up with as your favorite, make extra to use with chicken, ribs and ham.

Give this Grilled Pork Chops Recipe a try!

Up Next: 

Spaghetti Pie Recipe

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Chinese BBQ Pork – Asian Ginger Pork Chops

Chinese BBQ Pork is highlighted with the zing of fresh ginger and orange juice.  It has a little spicy heat from the chili garlic paste.

That spicy heat counteracts the sweetness of the brown sugar and highlights the flavors of this Asian-inspired marinade for pork chops.

Save a little of the marinade to use as a basting sauce.

The high heat of the grill will seal in the juices and maintain the tenderness of the pork, especially if you are able to let the meat marinate overnight.

The chops will take on a deep glaze as they grill.

Serve with steamed rice and mixed vegetables for a relaxed and flavorful meal.

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Chinese BBQ Pork - Grilled Asian Ginger Pork Chops
Prep Time
2 hrs 5 mins
Cook Time
10 mins
Total Time
2 hrs 15 mins
 

Loin chops are deliciously flavored with ginger, orange juice, brown sugar and garlic. Truly an Oriental delight to impress guests at your backyard BBQ! Prep time includes two hours for marinating. 

Course: Main Course
Cuisine: Barbecue
Servings: 6
Calories: 136 kcal
Ingredients
  • 6 pork loin chops 1/2 inch thick
  • 1 tablespoon fresh ginger peeled and minced
  • 1 teaspoon garlic minced
  • ½ cup fresh orange juice
  • 2 tablespoons grated orange zest
  • 1 tablespoon dark brown sugar
  • 1 teaspoon chili garlic paste
  • Kosher salt and ground black pepper
Instructions
  1. Season the pork chops with the kosher salt and black pepper.
  2. Whisk together the orange juice, garlic, ginger, orange zest, brown sugar and chili garlic paste.
  3. Put the pork chops in a glass baking dish and pour the marinade over them. Turn the chops to cover them evenly. Cover the dish and marinate at least 2 hours, or preferably overnight. Turn the chops regularly to keep them coated.
  4. Light a charcoal barbeque or heat a gas grill for high heat. Lightly oil the grate.
  5. Shake excess marinade from the pork chops and grill them, about 5 to 6 minutes per side, basting with some of the marinade. Pull them off the grill and cover them with aluminum foil and let them rest for about 5 minutes before serving

Good To Know – In the absence of a grill or barbecue, these chops can be baked. Preheat the oven to 350F. Keep the chops in the same dish they marinated in and put them in the oven. The heat will evaporate some of the liquid and the sugar should caramelize the marinade into a glaze. Be sure to turn them at least once while baking.

Food For Thought – The longer the pork chops marinate the more of the stronger flavors they will absorb. If you just want the essence of orange and ginger, either reduce the amount of orange juice, zest and ginger, or marinate the chops for less time.

Enjoy this Chinese BBQ Pork!

Up Next:

The World’s Best Taco Salad!

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Southern Pork Neck Bones And Rice

Southern Pork Neck Bones and Rice is a tribute to the poor of the South. Those who had hardscrabble lives and had to make do with what they had.

 

The rule of thumb for the best cuts of a four-legged animal is that they come from the section furthest from the head, tail, and feet. That’s where the expression “eatin’ high on the hog” came from!

But it also makes neck bones low on the totem pole!

So it stands to reason that the poor would have neck bones! But what ingenuity went into the making of this dish. An unlikely cut of pork made into something wonderful!!!

I was raised in a poor Southern family and I remember my Grandma and all the “comfort foods” she was so good at making…one of which was neck bones!

Give the recipe a try. It really, really is delicious.

(You might have to go to a real butcher shop or a Mexican Mercado to find neck bones.)

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Southern Pork Neck bones And Rice
Prep Time
35 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 50 mins
 

A lot of ingenuity went into the making of this Southern Pork Neck bones And Rice dish. An unlikely cut of pork made into something wonderful!!!

Course: Main Course
Cuisine: American
Keyword: Southern Pork Neck Bones and Rice
Servings: 6
Calories: 365 kcal
Ingredients
  • 4 -5 lbs pork necks
  • 2 1/2 cups beef stock
  • 1/2 teaspoon molasses
  • 1 cup basmati rice sorted and washed
  • 1/2 cup dried onion flakes
  • 1/8 cup onion powder
  • 1/2 teaspoon celery seed
Instructions
  1. Preheat oven to 350F.
  2. Brown the neck bones in a heavy skillet or dutch oven, cast iron works best. Remove with a slotted spoon and drain on a paper towel.

  3. Add the stock to the pan, bring to a boil, scrape and deglaze. Add the molasses to the liquid and mix well.

  4. Butter a casserole dish and add the rice.
  5. Mix the Onion, onion powder, and celery seeds. Sprinkle 1/2 of the onion mix on the rice.

  6. Arrange the neck bones on the rice. Sprinkle the remainder of the onion mix over the neck bones. Add the stock, molasses, and drippings mixture.

  7. Cover and bake for 1 hour.

 

Serve with a loose-leaf lettuce salad.

Enjoy Southern Pork Neck bones And Rice!

Up Next:

Easy Mexican Pork Pozole Recipe

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Emeril’s Citrus Glazed Pork Belly

Emeril’s Citrus Glazed Pork Belly is quite delicious for such a cheap cut of pork! The combination of flavors and textures is wonderful.

Easy, tasty and a definite keeper!

Pork belly is the same magical cut of pork that bacon is derived from. The difference is that pork belly hasn’t been cured like bacon and is still in its natural state.

Braising is an excellent cooking method when you have a tougher cut of meat to cook AND you have an excess of vegetables like carrots, onions, & celery that you need to cook.

With the vegetables in this recipe, I would not recommend eating them at the completion of the cooking. They are overdone and the flavor isn’t that great.

They add great flavor to the cooking meat though and help raise the meat up out of the cooking fluid.

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Emeril's Citrus Glazed Pork Belly
Prep Time
45 mins
Cook Time
5 hrs 5 mins
Total Time
5 hrs 50 mins
 

This Citrus Glazed Pork Belly utilizes the same magical cut of pork that bacon is derived from.

Course: Main Course
Cuisine: American
Servings: 8
Calories: 435 kcal
Ingredients
For the pork
  • 4 lbs pork belly cut into portions about 4 1/2 by 3-inches each
  • salt & freshly ground black pepper to taste
For the roasting liquid
  • 1 large onion coarsely chopped
  • 2 carrots coarsely chopped
  • 2 celery ribs coarsely chopped
  • 4 1/2 cups chicken stock
  • 2 cups orange juice
  • 1/4 cup light brown sugar
  • 4 sprigs fresh thyme
  • 4 whole cloves
  • 1/2 teaspoon whole allspice
For the glaze
  • 2 cups orange juice
  • 3/4 cup sugar
Instructions
  1. Adjust oven setting to broil.
  2. Using a sharp knife, score the fat side of the pork belly, diagonally, and season with salt and pepper on all sides, rubbing the salt and pepper into the scored parts of the flesh.
  3. Place the onion, carrots, and celery in the bottom of a large roasting pan and put the pork belly, scored side up, on top of the vegetables.
  4. Broil until golden brown, about 10 minutes. Turn the pork flesh side up and continue broiling for 5 more minutes.
  5. Reduce the oven temperature to 300°F.
  6. Turn the pork back to the scored side up and add the chicken stock, 2 cups of the juice, light brown sugar, thyme, cloves, and allspice to the roasting pan.
  7. Cover with foil and bake for 2 hours. After 2 hours, then loosen the foil to make a little steam vent and bake for another 2 hours or until the meat is very tender.
  8. While the pork is braising, prepare the glaze.
  9. Start by using a fine wire-meshed sieve to strain any pulp out of the remaining 2 cups juice.
  10. Combine the juice and 3/4 cup of sugar in a medium saucepan and bring mixture to a boil. Reduce heat to a gentle boil and cook until the glaze is thick and syrupy, about 30 to 40 minutes.
  11. Remove the pan from the oven and let the pork cool slightly in the braising liquid.
  12. Adjust oven setting to broil.
  13. Remove the pieces of pork belly from the braising liquid and pat dry. Using a pastry brush, baste the pork belly on all sides with the glaze.
  14. Place on a baking sheet lined with aluminum foil and broil for 4 to 5 minutes, or until crispy around the edges and golden brown.
  15. Drizzle pork belly generously with any remaining glaze and serve immediately.

Give Emeril’s Citrus Glazed Pork Belly a try. Enjoy!

Up Next: 

Southern Pork Neck bones And Rice

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Recipe based on one by Sackville
Photo by Sackville

Easy Mexican Pork Pozole Recipe

This Easy Mexican Pork Pozole Recipe is not only very easy to make it’s also doggone delicious. I like to serve it with some refried beans and tortillas.

 

This is what I consider a really good Mexican meal!

Note: Sometimes you’ll see this recipe for pozole spelled “posole” but it’s the same dish!

What is Pozole?

Pozole means “hominy”. It’s also a traditional soup from Mexico and is typical of many Mexican states. It’s made with hominy and most always includes meat. Although it’s pork most often it can be any meat.

It’s typically seasoned with chile peppers, onion, garlic, and sometimes salsa or limes.

Pozole is frequently served as a celebratory dish throughout Mexico and by Mexican communities outside Mexico.

Easy Mexican Pork Pozole Recipe

This recipe for pozole does use pork. It may not be an authentic Mexican pozole but it should be close. At any rate, it’s doggone good and definitely worth a try in your kitchen. Who knows, it may just a place in your permanent recipe file!

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Easy Mexican Pork Pozole Recipe
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 
A delicious combination of pork and hominy along with Mexican spices and flavorings. The soup is simmered in chicken stock with a strong hint of ancho chile powder. 
Course: Soup
Cuisine: Mexican
Servings: 10
Calories: 248 kcal
Ingredients
  • 2 tablespoons vegetable oil
  • 1 garlic clove minced
  • 1 ⁄2onion chopped
  • 1 1/2 pounds pork cubed
  • 1 teaspoon oregano Mexican if possible
  • 2 tablespoons chile powder ancho powder
  • 3 -4 cups chicken broth
  • 1 30 ounce can white hominy, drained
  • salt and black pepper
Instructions
  1. Saute the onion and garlic in the oil until clear and soft. Add the pork and sear. Add broth. Simmer until tender. (Depends on cut.).
  2. Add the remaining ingredients and cook for 30 more minutes.
  3. Add the broth or water for the consistency desired. Traditionally, it's soup, but I like it thicker – stew-like.
  4. Salt and pepper at the end to taste.
  5. Serve with cornbread or tortillas.
Recipe Notes

Chile Powder is not a mix, but powdered roasted dried chiles. I use a mix of anchos, pasillas, and guajillas that I roast and grind myself, but ancho chile powder is usually easy to find in the spice section.

 

Enjoy!

Up Next: 

Mexican Fire Rice

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Recipe based on one by Red_Apple_Guy
Photo by Mamas Kitchen Hope

Best Grilled Pork Chops I’ve Ever Had

These are the Best Grilled Pork Chops I’ve ever tasted in my life! They are tender and full of flavor. Everyone loves them.

They thought it was cool not to need ketchup…

It’s simple to throw together the marinade in the morning before going off to work and coming home to an easy dinner to prepare at night.

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Best Grilled Pork Chops
Prep Time
15 mins
Cook Time
15 mins
Marinating Time
2 hrs
Total Time
2 hrs 30 mins
 

These are the absolute best grilled pork chops I've ever stuck a fork in!!!

Course: Main Course
Cuisine: American
Keyword: Best Grilled Pork Chops
Calories: 345 kcal
Ingredients
Ingredients
  • 1 ⁄2 cup water
  • 1 ⁄3 cup light soy sauce
  • 1 ⁄4 cup vegetable oil
  • 3 tablespoons lemon pepper seasoning
  • 2 garlic cloves minced
  • 6 pork loin chops fat removed
Instructions
Directions
  1. In deep bowl mix all marinade ingredients. Marinate the chops for at least 2 hours.
  2. Remove from marinade and cook over medium-high heat on greased grill for no more than 15 minutes or until done.
  3. Cooking time for second side is shorter by 1-2 minutes. 3/4" or thinner, 5-6 minutes maximum per side, thicker than 3/4" 6-7 minutes maximum per side.
  4. DO NOT OVER GRILL, chops will become tough.

Absolutely the best grilled pork chops ever!

Enjoy!

Up Next:

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Recipe based on one by Kate in Ontario
Photo by Ashley Cuoco

Cajun Pork Chops – Economical and Delicious!

Nothing can beat these Cajun Pork Chops on the grill for economy and great taste. This recipe has a combination of herbs and spices that takes them over the top!!!

 

I was prepared to be somewhat critical of this recipe because it’s missing salt, but guess what? The chops were so flavorful, I didn’t miss the salt at all!

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Cajun Pork Chops
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

These Cajun Pork Chops are the absolute best grilled pork chops you'll ever have!

Course: Main Course
Cuisine: Creole
Keyword: Cajun Pork Chops
Servings: 6
Calories: 295 kcal
Ingredients
Ingredients
  • 1 tablespoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 3 ⁄4 teaspoon white pepper
  • 3 ⁄4 teaspoon black pepper
  • 3 ⁄4 teaspoon dried thyme
  • 3 ⁄4 teaspoon dried oregano
  • 1 ⁄2 teaspoon ground red pepper
  • 6 center-cut pork chops about 2-1/2 pounds total
Instructions
Directions
  1. Preheat the grill to medium heat.
  2. In a small bowl, combine all the ingredients except the pork chops; mix well then rub the spice mixture over the pork chops, coating well on both sides.
  3. Grill the pork chops for 5 to 6 minutes per side, or to desired doneness.

Enjoy These Cajun Pork Chops!

Up Next:

Grilled Stuffed Jalapenos

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Recipe based on one by KathyLRichey
Photo by gailanng