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Grilled Hickory Mesquite BarBQ Pork Chops

Country Home Cooking RecipesMakes 4 servings

Prep Time: 15 min
Cooking Time: 15 min
Grilling Time: 10 min


  • 1      Tablespoon kosher salt
  • 3      Tablespoons ground paprika
  • 2      Tablespoons brown sugar
  • 2      Tablespoons ground cumin
  • 2      Tablespoons freshly ground black pepper
  • 4      rib pork chops - about 1-1/2 inches thick (12-ounces each)
  • 2      cups Tennessee hickory mesquite grilling sauce
  • 5      peaches (frozen peaches may be substituted) - pitted and cubed
  • 1/2   cup orange juice
  • 1/3   cup brown sugar


Preheat the grill to medium-high heat.

  1. In a small bowl, add the salt, paprika, 2-Tablespoons brown sugar, cumin, and black pepper. 
  2. Rub the pork chops generously on both sides with the mixture and set aside while making the sauce.
  3. In a saucepan, pour in the Tennessee hickory mesquite grilling sauce with the peaches, orange juice and brown sugar. 
  4. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes or until the mixture begins to thicken slightly.
  5. Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth (be careful with hot liquids).
  6. Reserve 1/4-cup sauce for basting the chops, and then pour the remaining sauce into a small serving bowl.
  7. Put the chops on the grill to cook for 8 to 10 minutes per side for medium (turn once) or until desired doneness.
  8. During the last 30 seconds of cooking on each side, baste the chops generously with the sauce.
  9. Check for doneness.
  10. Serve the chops hot with extra barbeque sauce on the side.

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