Grilled Ribeye Pork Chops with Easy Spicy BBQ Sauce

Prep: 10 min | Cook: 30 min | Yield: 4 servings;
1 serving: 1 chop, 1/2 cup mashed potatoes and 2 tablespoons sauce

Ingredients

Pork Chops

• 4 ribeye (rib) pork chops, about 1 inch thick
• Salt and pepper, to taste
• Olive oil, for brushing grill grate

Chive Mashed Potatoes

• 3 russet potatoes, peeled and chopped into 1 inch cubes
• 2 tablespoons chives, chopped
• 3 tablespoons heavy cream

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

Instructions

1. Heat the grill over medium high heat and brush with olive oil.

Pork Chops

1. Season the chops with a generous amount of salt and pepper on both sides.
2. Place pork on the grill for 8 to 9 minutes, turning once halfway through, until cooked to an internal temperature of 145 degrees F.
3. Remove pork from the grill, tent it with foil; let it rest for 3 minutes.

Chive Mashed Potatoes

1. Add potatoes to a pot with water, over high heat and boil for 15 minutes.
2. Drain the water and add the heavy cream. Mash the potatoes until smooth. Stir in the chopped chives, salt and pepper.

Spicy BBQ Sauce

1. 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.
2. Once cooled, puree the sauce in a blender.
3. Serve the chops alongside the potatoes and a spoonful of BBQ sauce.

Notes

To give the potatoes a bit of extra decadence, without the work, incorporate a small spoonful of mascarpone or cream cheese for a creamy finish.

Nutrition

Per serving: Calories: 330 calories Protein: 65 grams Fat: 10 grams Sodium: 270 milligrams Cholesterol: 65 milligrams Saturated Fat: 4 grams Carbohydrates: 38 grams Fiber: 2 grams

* Oil is not included in the nutritional value since it’s for brushing the grill, vs. the chops

Attribution

Recipe and photo used with permission from: National Pork Board