Barbecued Pork Chops

I tried Sara’s barbecue sauce recipe.  I think I had a little too much onion (all of a smallish one, rather than half of a largish one).  I can’t imagine why anyone would add orange juice, as it was it was sweeter than I want.  A few substitutions.


  • small onion, grated
  • 4 cloves garlic
  • 5.5 oz tomato paste (because that was the size of the tin)
  • 2 cups beef stock
  • 2 tbsp apple cider vinegar
  • 1.5 tsp kosher salt
  • 1 tbsp dry mustard
  • 1 tbsp crushed dried chilis
  • 1 tsp chili powder (later)
  • 1.5 tbsp olive oil (not extra virgin)


I put about half a tablespoon of olive oil into a small pot and sauteed the garlic just until brown, then added the grated onion and let cook for a little while (not long enough to caramelize, it was too watery) to get some water out of it.  Added everything else, brought to a gentle boil, turned down to simmer for about an hour.  Smelled fruity, tasted sweet.

Three pork chops, rinsed and patted dry.  A bit of black pepper on each side, onto the grill.  Turned three times, after last turning put ~1.5-2 tablespoons sauce on each one, closed lid.

All in all it worked pretty well.  Seemed rather too sweet alone, still a little sweeter than I wanted after being applied to pork but not as much.  Adding more garlic and a little chili powder certainly helped.

Next time, double the garlic from the start.  A little less onion, or a little more everything else.  Probably use a saucepan rather than a small pot, I need the surface area.  Definitely continue to brown the garlic and onions, even though the caramelizing makes it sweeter, cut back the onion if that’s a problem.  A little less salt.  Let it simmer a little more and cook down to a thicker texture.  More crushed dried chilis, this wants a little more bite.

Still, a very nice start.  I might take a while to tune this.

Oh no.

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