¼ cup chopped fresh thyme (leaves and stems)
2 tablespoons granulated sugar
2 tablespoons salt
6 (8- to 10-ounce) bone-in pork chops, about 1 inch thick
2 tablespoons canola oil
½ Vidalia or sweet onion, chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper
3 garlic cloves, minced
½ cup ketchup
½ cup packed dark brown sugar
¼ cup apple cider vinegar
¼ cup honey
¼ cup coarse-grain Dijon mustard
1 teaspoon Worcestershire sauce
½ teaspoon cayenne pepper
2 tablespoons canola oil, for cooking the pork
- Brine the pork chops: In a glass baking dish, mix together 3 cups water, the thyme, granulated sugar, and salt and stir until the salt and sugar have dissolved. Brine the chops in the mixture, covered, in the refrigerator for about 30 minutes before grilling.
- Make the barbecue sauce: In a saucepan, heat the canola oil over medium heat, then add the onion, salt, and pepper and cook, stirring, until the onion is soft, 3 to 5 minutes. Add the garlic and cook, stirring, until the garlic is fragrant, about 1 minute.
- Add the ketchup, brown sugar, vinegar, honey, mustard, Worcestershire, and cayenne and stir well. Let the sauce simmer and thicken for about 15 minutes, then add water to thin it to the desired thickness, if necessary.
- Cook the chops: Heat a grill to medium and brush each of the chops on both sides with the canola oil.
- Grill the chops first without the sauce for about 2 minutes on each side, then baste on both sides with the barbecue sauce. Cook until you have a nice char and grill marks, 3 minutes more on each side, depending on your grill. Use an instant-read thermometer to test the meat; you’re looking for an internal temperature of least 145°F. If they’re not there yet, move the chops to a cooler part of the grill. Turn once again and baste both sides, allowing the chops to grill until done. Remove from the grill and tent with aluminum foil while you plate the meal.
Note: Unused barbecue sauce can be kept in a sealed container in the refrigerator for about a week.
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