Grilled Pork Chops with Chunky Andouille Barbecue SauceScott Peterson
Go completely southern: Serve the chops with cornbread, coleslaw, and ice-cold beer.
Recipe information
Total Time
35 minutes
Yield
Makes 6 servings
Ingredients
Nonstick vegetable oil spray
1 1/2 cups diced andouille sausage (about 7 ounces)
1 1/2 cups chopped onion
2 cups tomato sauce
1/4 cup balsamic vinegar
1 tablespoon dark brown sugar
2 teaspoons chili powder
1 teaspoon ground cumin
6 1-inch-thick rib pork chops
Additional chili powder and ground cumin
Preparation
Step 1
Spray grill rack with nonstick spray and prepare barbecue (medium heat). Sauté sausage and onion in heavy large saucepan over medium-high heat until onion begins to brown, about 8 minutes. Add tomato sauce, vinegar, sugar, 2 teaspoons chili powder, and 1 teaspoon cumin. Bring to boil; remove from heat.
Step 2
Meanwhile, sprinkle chops on both sides with salt, then chili powder and cumin. Grill chops until cooked through but not dry, about 9 minutes per side.
Step 3
Serve chops with sauce.
