Barbecue Pork Chops

Barbecue Pork Chops Recipe on the Grill

Malcom’s Delicious Dinners

Barbecue Pork Chops Recipe with Grilled Zucchini and Smashed Sweet Potatoes

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Barbecue Pork Chops

Barbecue Pork Chops on the Grill


Another Delicious Dinner! Barbecue Pork Chops With Grilled Zucchini and Smashed Sweet Potatoes



  1. Preheat oven to 425 degrees. Place sweet potatoes on middle rack and roast for 40-50 minutes or until fork tender.
  2. Prepare charcoal grill for two zone cooking.
  3. Drizzle chops on all sides with 1 Tablespoon olive oil. Season with AP Seasoning and The BBQ Rub.
  4. Sear chops for 3 minutes each side and move to the cool side of the grill. Drizzle with Captain Rodney’s Glaze and cook until internal temperature reaches 135-138 degrees; rest for 5 minutes before serving.
  5. Trim the ends and quarter the zucchini squash. Drizzle with remaining olive oil and season with AP seasoning.
  6. Grill zucchini on hot side of grill about 6 minutes. Turn every two minutes for even grilling.
  7. Cut the sweet potatoes in half and squeeze out of peel into a large mixing bowl. Add butter and mash sweet potatoes. Add heavy cream and season with salt, black pepper, and cayenne. Stir to combine until potatoes are creamy.
  8. Plate Chops, Zucchini and Smashed Sweet Potatoes and enjoy!

Keywords: pork chops, Barbecue Pork Chops, bbq pork chops, pork chops on the grill, boneless pork chops, grilled boneless pork chop recipe

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8 responses to “Barbecue Pork Chops Recipe on the Grill”

  1. Darren says:

    I’m a 44 year old UK fan and never posted on the internet but I tried to copy your Barbecue Pork Chops With Grilled Zucchini and Smashed Sweet Potatoes tonight and while probably not a patch on yours was amazing – Mrs said best Pork she’d ever had and even the kids loved it – I even done the tata’s on the bbq!!! – thank you …

  2. Ron Cover says:

    Thank you Malcom, It looks delicious. and they look great. The only concern I have is the the finished temp of 13 8. It that enough temp for pork ? I think that 165 us to high, but usually try to a pork tenderloin in the range of 145 to 155. Do you think that is safe range and still keep great looking like yours.

    • Malcom Reed says:

      It is going to carry over at least 5 degrees. I like to pull it at 135-140 and let it carryover. But you can take it to 140-145 and let it carryover if you like. The higher you take it, the more juice and flavor you will loose.

  3. Dave S. says:

    Hey Malcom, thanks for another good video. Any reason I shouldn’t brine pork that thick for an hour before putting on the grill? Sometimes makes up for dryness and adds flavor. Do you brine pork for the grill ever?

  4. Kevin M says:

    Malcom, awesome recipe. The chops were delicious. The whole family loved them. Your products, and those Captain Rodney’s ones also, are dynamite!

  5. Robert Todd Scott says:

    Outstanding recipe just like all the rest of Malcomes. I have tried many of his recipes and all are terrific and simple but tasty!

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