Summer Love: BBQ Pork Chops

By / Food / July 5th, 2013 / 2

Today we’re going to fire up the fun and grill up the flavor with this summer specialty. We’re going to grilling up some pork chops and a side of summer baked beans.  Many people have trouble finding the perfect pork chop recipe; this technique will surely keep the chops nice and tender. These summer baked beans add some grilling to traditional baked beans. Let’s get started.

What will you need? Here are the ingredients:

  • 1 Can of Baked Beans (28 oz)
  • 2 tbsp smoked paprika
  • 2 tsp salt
  • 1 tsp pepper
  • 2 tbsp cide vinegar
  • 6 pork chops (Bone in)
  • 2 ears of corn (Husks removed)
  • 1/2 cup sliced green onions
  • Cooking spray

Lets get this party started. First you will need to heat the grill to medium heat. Now combine your dry rub ingredients (salt, pepper and paprika) in a bowl. Add (2) two tbsp. of baked beans liquid and (1) one tbsp. of cider vinegar to this same bowl, it will create a paste.

Next, coat the pork chops with our dry rub, beans liquid, and cider vinegar paste. Now, make sure to spray the chops with the cooking spray before they go on the grill, this will prevent them from sticking to the grill before you get a chance to flip them. The key here is to make sure we don’t over flip or overcook the chops. We need to make sure each side of the chops face the fire twice. This should be done over the course of no more than 16 minutes; the chops will be white in the middle when done.

When the chops are cooking, we have plenty of time to heat up the beans in a saucepan or on the side of the grill.

Make sure to spray the corn with cooking spray before placing them on the grill. Turn the corn until all sides have touched the grill and some lightly charred spots have come, this is where we get the most flavor from. Once the corn is evenly cooked slice it from the cob and add it to the beans. From here we will now add one tbsp. of vinegar and our thinly sliced green onion to the beans and corn mixture.

Serving. Make sure to plate each serving with a bed of corn and beans with the pork chop resting on top of the bed. This recipe is guaranteed to satisfy even the most experienced summer BBQ tasters.


Looking at the small things that make life great and the people who create them.

Comments are closed.

North America’s Longest Running Food & Wine Magazine

Get Quench-ed!!!

Champion storytellers & proudly independent for over 50 years. Free Weekly newsletter & full digital access