Grilled Bone-In Pork Chops with Guajillo Mango BBQ Sauce
For the Pork Chops
- 6 bone-in pork chops, 1 1/4” to 2” thick
For Pork Chops
- 3 tablespoons vegetable oil
For the Pork Chop Seasoning
- 2 tablespoons kosher or coarse sea salt
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- teaspoon garlic powder
- 2 teaspoons ground black pepper
- 1/2 teaspoon ground mustard seed
For the Guajillo Mango BBQ Sauce
- 1 cup ketchup
- 1/4 cup molasses
- 1/2 cup mango juice
- 1/4 cup apple cider vinegar
- 5 teaspoons guajillo powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon kosher or coarse sea salt
Preheat your grill to 450°F.
Brush pork chops on both sides with vegetable oil, using a basting brush.
In a small bowl, combine salt, brown sugar, paprika, garlic powder, pepper and mustard seed. Generously season pork chops on all sides with the mixture.
Combine ketchup, molasses, mango juice, apple cider vinegar, guajillo powder, salt and pepper in a skillet or saucepan over medium heat. Simmer for 20 minutes. Remove from heat and set aside.
Place pork chops onto hot grill grates and cook until the internal temperature reaches 155°F on an instant-read thermometer, about 3 to 5 minutes per side.
During the last few minutes of cooking, brush pork chops with guajillo mango BBQ sauce to caramelize.
Remove pork chops from the grill and let rest for 8 minutes at room temperature.
Hot TipGiving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
Serve with grilled asparagus and some guajillo mango BBQ sauce on the side.
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