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Contest-Winning Barbecued Pork Chops

 Contest-Winning Barbecued Pork Chops
Sherry, honey, barbecue and steak sauces combine to give these chops from LaJuana Holland in Amarillo, Texas, a beautiful glaze and dressed-up flavor. The sauce works well on chicken breasts, too, and couldn't be much easier to put together.
6 ServingsPrep/Total Time: 20 min.


  • 1/2 cup hickory smoke-flavored barbecue sauce
  • 1/2 cup A.1. steak sauce
  • 1/2 cup sherry or unsweetened apple juice
  • 3 tablespoons honey
  • 6 bone-in pork loin chops (3/4 inch thick and 8 ounces each)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper


  • In a small bowl, combine the barbecue sauce, steak sauce, sherry or
  • apple juice and honey. Transfer 1/3 cup sauce to another bowl; set
  • aside for serving.
  • Sprinkle pork chops with salt and pepper. Moisten a paper towel with
  • cooking oil; using long-handled tongs, rub on grill rack to coat
  • lightly. Grill pork chops, covered, over medium heat or broil 4-5
  • in. from the heat for 4-5 minutes on each side or until meat reaches
  • desired doneness (for medium-rare, a thermometer should read
  • 145°; medium, 160°), basting frequently with remaining
  • sauce. Let meat stand for 5 minutes before serving. Serve with
  • reserved sauce. Yield: 6 servings.

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Contest-Winning Barbecued Pork Chops (continued)

Nutritional Facts: 1 pork chop with about 1 tablespoon sauce equals 403 calories, 19 g fat (7 g saturated fat), 111 mg cholesterol, 937 mg sodium, 16 g carbohydrate, trace fiber, 37 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.