Pit Boss Pork Chops

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!

Course Dinner

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 710kcal

Equipment

Pellet Grill
Pellets

Ingredients

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

Instructions

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.

Notes

STORAGE: Save leftovers in an airtight container in the fridge for up to 3 days.

*Nutrition facts are automatically calculated

Nutrition