Grilled Ribeye (Rib) Pork Chops with Easy Spicy BBQ Sauce

4 ribeye (rib) pork chops, about 1-inch thick
salt and pepper, to taste
olive oil, for brushing grill grate

Spicy BBQ Sauce:

1 teaspoon olive oil
1/2 yellow onion, chopped
1/4 cup ketchup
1 tablespoon brown sugar
1 tablespoon Worcestershire Sauce
1 tablespoon apple cider vinegar
1/4 teaspoon cayenne pepper

Cooking Directions
Preheat the grill over medium high heat and brush with olive oil. Season the chops with a generous amount of salt and pepper on both sides.

Place pork on the grill for 8-9 minutes, turning once halfway through, until cooked to an internal temperature of 145 degrees F. Remove pork from the grill, tent it with foil; let it rest for 3 minutes.

To make the Spicy BBQ Sauce, heat the oil in a pot over medium heat. Sauté the onion until soft and add ketchup, brown sugar, Worcestershire, vinegar, and cayenne. Simmer for 15 minutes so the sauce thickens and turn off heat. Once cooled, puree the sauce in a blender.

Serve the chops alongside potatoes and a spoonful of BBQ sauce.

Mustard-Herb Crusted Pork Loin Roast          serves 4

  •  1 ½ pounds pork loin roast, trim fat
  • 1 cup plain Panko (coarse dry bread crumbs)
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 egg yolk, beaten
  • 2 tablespoons Dijon-Style mustard
  • 1 ½ teaspoons chopped fresh thyme

Heat oven to 350 degrees F. Place panko on large dinner plate; set aside.

Pat surface of pork dry with paper towels; sprinkle with salt and pepper.

Combine egg yolk, mustard and thyme in pie plate. Roll pork roast in mustard mixture, spreading mixture evenly on surface. Then roll mustard-coated roast in Panko, patting Panko on roast to evenly cover.

Place roast on rack in shallow roasting pan. Roast, uncovered, in heated oven for 1 hour or until a meat thermometer, inserted near center of roast, reads 155 degrees F.

Loosely cover pork with foil; let rest for 5 minutes. Cut half the pork roast into ½ inch thick slices to serve. Cool and refrigerate remaining roast. Slice leftovers for sandwiches or salads.

Spanish-Style Pork Tenderloin

1 pound pork tenderloin
2 teaspoons olive oil
3/4 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon cinnamon
1/8 teaspoon black pepper

Heat oven to 450 degrees F. Drizzle and rub oil over surface of pork.

Combine paprika, coriander, salt, cumin, cinnamon and pepper in small dish. Sprinkle and rub mixture evenly over pork.

Place tenderloin on rack in shallow roasting pan. Roast, uncovered, in heated oven for 20 to 25 minutes or until an instant-read thermometer inserted near center reads 155 degrees F.

Transfer tenderloin to carving board; loosely cover with foil. Let rest for 5 minutes. Cut into 1/2-inch-thick slices and serve.

Serves 4.

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