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These Pit Boss Pork Chops are juicy, tangy, and fruity! Perfect for a weeknight or a holiday. You're going to love these pork chops smothered in a delicious, cherry BBQ sauce!
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Tell your family that you’re having pork chops for dinner, and they may imagine the classic coated and baked variety that ascended to undeserving fame in the 90s. Chops are not hard to cook, but some methods leave them dry, tasteless, or just…boring.
These aren’t those pork chops! These are juicy, smoky, and bursting with sweet cherry notes and classic BBQ flavor. And ready in under 30 minutes? This dinner is a total weeknight winner.
How to shop for pork chops?
The best way to shop for pork chops would be to go ask your butcher for pasture-raised, bone-in fresh cops, about 1-2 inches thick. Bone in pork loin chops are the best because they’re easiest to cook (without drying out) and kids love the tender, flavorful meat around the bone.
Or simply go to the meat section and look for bone-in pork chops. It’s better if they have a little thickness to them so that they don’t dry out during the cooking process.
What pellet grill pellets are best for smoking pork chops?
For this recipe, I used a blend of cherry, apple, and hickory.
However, if you prefer not to mix pellets or stick to one flavor, these would be best:
Storage and reheating
Store the leftovers in an airtight container or large plastic bag for up to three days in the refrigerator.
Stovetop: Put the leftover pork chops in a pan over medium heat with a splash of water and the remaining BBQ sauce. Bring the sauce to a simmer and remove the pork chops after about 5 minutes or until warmed throughout.
Microwave: Place the pork chops in the microwave on high for 3 minutes with a splash of water and remaining BBQ sauce.
How to make these without a pellet grill/alternate cooking methods
If you don’t have a pellet grill, you can still make this recipe without a whole lot of changes, but there will be some, depending on what kind of grill you have.
TRADITIONAL SMOKER: If you have a conventional smoker (that doesn’t offer direct heat), simply preheat your smoker to 225 degrees F and smoke for 60-80 minutes (depending on thickness) or until the internal temperature reaches 145 degrees F. Halfway through cooking, place the chops in a foil pan and add ½ the cherry BBQ sauce to allow them to simmer in the sauce. Serve them with sauce on the side.
TRADITIONAL GAS GRILL: If you’re using a traditional gas grill the recipe will be pretty much the same. However, you won’t do any smoking. Grill each pork chop for about 5-6 minutes on each side and brush the BBQ sauce on them as desired.
CHARCOAL GRILL: To cook these pork chops on a charcoal grill, you’re going to preheat your charcoal grill to 375 degrees F. Then place the pork chops directly above the hot coals for 5-6 minutes on each side. Or until the internal temperature reaches 145 degrees F. Brush them with BBQ sauce as desired.
Pit Boss Pork Chops
- Pellet Grill
FOR THE PORK CHOPS
- 4 bone-in pork loin chops ~ 2 lbs
- 2 tbsp olive oil extra virgin
- 1 tsp brown sugar
- 1 tsp garlic granules
- 1 tsp kosher salt
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp pepper
FOR THE CHERRY BBQ SAUCE
- ½ c ketchup
- ¼ c apple cider vinegar
- ¼ cup brown sugar
- ¼ cup cherry jam or cherry preserves
- 1 tsp kosher salt
- ½ tsp chili powder
- ½ tsp pepper
- Pat your pork chops dry and drizzle them with olive oil.
- In a small bowl, toss together the brown sugar, garlic granules, kosher salt, onion powder, paprika, and pepper. Rub it into the pork chops evenly until they’re coated. Set them aside.
- Preheat your pellet grill to 375 degrees F with the vent open.
- While the grill preheats, add the ketchup, apple cider vinegar, brown sugar, cherry jam (or preserves), kosher salt, chili powder, and pepper to a saucepan over medium heat. Whisk it together until it bubbles, and then remove from the heat.
- Sear each pork chop for 2-3 minutes on each side with the lid open. Close the vent. Turn the heat down to 220 degrees F and baste the pork chops with cherry BBQ sauce on each side.
- Close the lid for 10-15 minutes. Or until the pork chops reach an internal temperature of 145 degrees F (or desired done-ness).
- Serve with remaining BBQ sauce on the side.
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