Ingredients

4 pork loin chops or ribs chops, 3/4 inch-thick
1/4 cup Bull's-Eye Bold Original Barbecue Sauce     

Just Follow Our Simple Steps:

1. Preheat greased barbecue to high heat. Sear chops 1-1/2 minutes on each side.

2. Reduce heat to medium. Brush chops with barbecue sauce; cover with lid. Grill 4 minutes; turn and brush with additional barbecue sauce. Continue grilling 3 to 4 minutes or until juices run clear and internal temperature reaches 145°F to 150°F.

3. Remove chops from grill; place on clean platter. Let stand 5 minutes so juices redistribute and chops' internal temperature reaches 160°F

Tips

• When searing, leave chops on grill until meat releases from grill. If undercooked, meat will stick.
• Preheat gas barbecue at least 10 minutes on high heat for searing and to prevent sticking on the grill. Make sure your grill is clean before using. Use a simple hand test to judge the heat of the grill. When you cannot hold your hand 5 inches over the grill for more than 2 seconds, it's hot and ready for the pork chops.
• Do not be tempted to open the lid of the barbecue to check on your dinner every couple of minutes. Every time you open the lid, heat escapes, which means it will take longer to get those pork chops on your table.
• The Canadian Pork Council recommends 160°F for an internal temperature on pork. A meat thermometer is a great investment. They are reasonably priced and there is no second guessing if the meat is done.
• Take medium-thick pork chops (3/4 to 1 inch) off grill when internal temperature is 150°F. Let stand 5 minutes before serving. The juices will redistribute and temperature will rise to 160°F to give a juicy and faintly pink finished product.
• When removing pork chops from barbecue, always place on clean plate. Do not use the plate used for uncooked pork chops. This ensures that bacteria from uncooked meat will not contaminate the cooked pork chops.