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Categories:
pork chops paprika sugar onion powder ketchup water brown sugar white sugar fresh ground black pepper onion powder mustard powder paprika lemon Worcestershire sauce apple cider vinegar light corn syrup
Viewed: 55 - Published at: 6 years agoIngredients
- 4 pork chops (about 1/2-inch thick)
- 1 cup paprika
- 3 12 tablespoons sugar
- 12 teaspoon onion powder
- 2 cups ketchup
- 1 cup water
- 6 tablespoons brown sugar
- 5 tablespoons white sugar
- 1 12 teaspoons fresh ground black pepper
- 1 12 teaspoons onion powder
- 1 12 teaspoons mustard powder
- 1 12 teaspoons paprika
- 12 lemon, juiced
- 1 teaspoon Worcestershire sauce
- 12 cup apple cider vinegar
- 1 teaspoon light corn syrup
Method
- NEELY'S SEASONING:
- Mix 1 cup paprika, 3 1/2 tablespoons sugar and 1/2 teaspoon onion powder together in a small bowl.
- NEELY'S BARBECUE SAUCE:.
- Mix 2 cups ketchup, 1 cup water, 6 tablespoons brown sugar, 5 tablespoons white sugar, 1 1/2 teaspoons freshly ground black pepper, 1 1/2 teaspoons onion powder, 1 1/2 teaspoons dry mustard powder, 1 1/2 teaspoons paprika, lemon juice, 1/2 cup apple cider vinegar and 1 teaspoon light corn syrup together in a large Dutch oven.
- Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking.
- Once sauce comes to a boil, reduce temperature to low and simmer, uncovered, for at least 2 hours.
- Apply Neely's Seasoning to each pork chop.
- Place pork chops in a large freezer safe plastic bag.
- Pour 2 cups of Neely's BBQ Sauce into bag.
- Marinate in refrigerator for at least 8 hours and up to 24 hours.
- Preheat grill to medium-high heat.
- Place pork chops on grill and cook until internal temperature is 160F Reapply BBQ Sauce to pork chops prior to serving.
