Barbecued Pork Chops Supper
Transform your dinner routine with this irresistible Barbecued Pork Chops Supper, a complete meal that's packed with bold flavors and vibrant colors. Juicy, bone-in pork chops are perfectly seasoned with a smoky blend of garlic powder, paprika, salt, and pepper, then grilled to tender perfection while being basted with tangy barbecue sauce for that signature sticky-sweet glaze. Paired with a medley of honey-drizzled roasted red potatoes, carrots, and crisp broccoli florets, this dish strikes the perfect balance between hearty and wholesome. Ready in under an hour, this recipe is ideal for a family dinner or summer barbecue. Garnish with fresh parsley for a pop of color and an added layer of freshness, and enjoy this crowd-pleasing meal that guarantees smiles around the table!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 cup barbecue sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 medium red potatoes
- 4 medium carrots
- 2 cups broccoli florets
- 1 tablespoon honey
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Remove the pork chops from the refrigerator and allow them to come to room temperature for about 15 minutes.
Preheat your grill to medium-high heat. If using an oven instead, preheat to 400°F (200°C).
In a small bowl, mix garlic powder, paprika, salt, and black pepper. Rub the mixture evenly over both sides of the pork chops.
While the grill is preheating, prepare the vegetables. Chop the red potatoes and carrots into bite-sized pieces. Toss the potatoes, carrots, and broccoli florets with olive oil, a pinch of salt, and black pepper.
Spread the vegetables evenly on a baking sheet and drizzle with honey. If grilling, wrap the vegetables in aluminum foil packets, sealing the edges tightly.
Place the vegetables in the oven or on the grill. Roast in the oven for 30-40 minutes (flip once halfway through for even cooking) or grill for the same time, shaking the foil packet occasionally.
Place the pork chops on the preheated grill. Cook for 4-5 minutes per side, brushing generously with barbecue sauce during the last 2 minutes of each side. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
Allow the pork chops to rest for 3-5 minutes off the heat to retain their juices.
Serve the barbecued pork chops alongside roasted vegetables. Garnish with freshly chopped parsley for a burst of color and flavor, if desired.
Enjoy your Barbecued Pork Chops Supper with your favorite beverage!
Nutrition Facts
Calories |
585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1323 mg | 58% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 32.2 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1350 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
