Sticky Glazed BBQ Pork Chops with Sweet-Tangy Sauce

Sweet & Tangy BBQ Pork Chops are an easy, flavorful weeknight dinner that come together quickly on the grill. Thick-cut chops seasoned simply with garlic, salt and pepper get a hint of hardwood smoke, then are finished with a homemade sweet-and-tangy barbecue sauce for a crowd-pleasing meal the whole family will enjoy.

At our house, grilled pork chops are a regular on the menu because they cook fast and stay juicy when handled properly. Serve these chops with grilled corn on the cob, roasted potatoes, or a crusty garlic bread to complete the plate.

Ingredients for Sweet & Tangy BBQ Pork Chops

• 4 pork chops (about 1 inch thick)
• 2 tablespoons olive oil
• 1 teaspoon granulated garlic
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/2 cup sweet and tangy barbecue sauce

How to Grill Sweet and Tangy BBQ Pork Chops

• Preheat and prepare your grill to a medium temperature, about 350°F. For added flavor, add a few hickory or pecan wood chunks to produce light smoke.
• Pat the pork chops dry with paper towels and lay them out on a rimmed baking sheet or plate.
• Lightly brush or spray both sides of each chop with olive oil.
• Season both sides evenly with granulated garlic, kosher salt and black pepper.
• Place the pork chops over indirect heat with the grill lid closed and cook for about 5 minutes.
• Flip the chops and cook for another 5 minutes.
• Brush the top side with barbecue sauce, flip, and brush the other side so both sides are coated.
• Close the lid and continue cooking 3–5 minutes more, or until an instant-read thermometer inserted into the thickest part of the chop reads 140°F.
• Remove the chops from the grill and let them rest undisturbed for about 10 minutes before slicing and serving. The internal temperature will climb a few degrees during resting and the juices will redistribute, keeping the meat tender.

Grilling Facts for These Pork Chops

• Grill type: ceramic or charcoal grill works well
• Fuel: hardwood lump charcoal or quality briquettes
• Wood for smoke: pecan or hickory recommended
• Target grill temperature: 350°F

How to Store and Reheat

Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. To reheat, slice the chops and warm them gently in a skillet over medium heat with a little extra barbecue sauce, stirring occasionally until heated through. This helps retain moisture and refreshes the sauce coating.

Tips for Grilling Pork Chops

Boneless pork chops cook quickly, so using an instant-read thermometer is the most reliable way to avoid overcooking. Remove the chops from the heat at 140°F and allow them to rest; they will reach a safe, juicy temperature as they rest. If your chops are thicker than 1 inch, add a few extra minutes per side and monitor the internal temperature closely.

Serving Suggestions and Variations

These pork chops pair beautifully with classic summer sides: grilled corn, potato salad, roasted new potatoes, or a simple green salad. For a flavor variation, try swapping the sweet-and-tangy sauce for a mustard-based or spicy barbecue sauce, or finish the chops with a pat of garlic-herb butter just before serving.

Recipe Details

Ingredients (Summary)

• 4 pork chops
• 2 tablespoons olive oil
• 1 teaspoon granulated garlic
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/2 cup sweet and tangy barbecue sauce

Instructions (Summary)

1. Prepare grill to 350°F and add wood chunks if desired.
2. Pat chops dry, oil both sides, and season with garlic, salt and pepper.
3. Cook over indirect heat with the lid closed for about 5 minutes per side.
4. Brush both sides with barbecue sauce and finish over indirect heat until the internal temperature reaches 140°F.
5. Remove and rest 10 minutes before slicing and serving.

If you enjoy quick, smoky grilled pork, give these sweet and tangy BBQ pork chops a try. They combine simple seasoning with a rich sauce and come together in under an hour, making them a reliable option for busy weeknights or casual weekend barbecues.