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Kentucky Colonel Barbecue Pork Chops (Paula Deen)

The memory of my first encounter with truly exceptional barbecue still lingers, even decades later. It wasn’t in some famed smokehouse, but at a bustling family reunion in Louisville. My Aunt Carol, a woman whose cooking was legendary within our family, unveiled her secret weapon: pork chops marinated in a deeply complex, spicy-sweet barbecue sauce. Each bite was an explosion of flavor, the tender pork infused with a smoky char and the vibrant sauce clinging to every morsel. While I didn’t know it then, Aunt Carol’s recipe was a kindred spirit to this Kentucky Colonel Barbecue Pork Chop creation—a flavor profile that evokes the same comforting nostalgia.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 8 hours 15 minutes (includes 8 hours marinating time)
Total Time: 8 hours 30 minutes
Servings: 10
Dietary Type: Gluten-Free (check Worcestershire sauce ingredients)

Ingredients

2 ½ cups water
2 tablespoons brown sugar
2 tablespoons oil
¼ cup vinegar
2 ½ teaspoons salt
¼ cup chopped onions or 2 tablespoons onion powder
2 ½ teaspoons black pepper
2 teaspoons Worcestershire sauce (check label for gluten-free option if needed)
1 teaspoon dry mustard
2 teaspoons chili powder
½ teaspoon hot pepper sauce
½ teaspoon red pepper
1 clove garlic, minced, or 1 tablespoon garlic powder
10 pork chops (1-inch thick)

Equipment Needed

Large saucepan
Measuring cups and spoons
Whisk or spoon
Container for marinating (large bowl or resealable bag)
Grill
Dish mop or basting brush

Instructions

Combine the Sauce Ingredients: In a large saucepan, whisk together the water, brown sugar, oil, vinegar, salt, chopped onions (or onion powder), black pepper, Worcestershire sauce, dry mustard, chili powder, hot pepper sauce, red pepper, and garlic (or garlic powder).
Bring to a Boil: Place the saucepan over medium-high heat and bring the mixture to a rolling boil.
Cool the Sauce: Once boiling, remove the saucepan from the heat and allow the sauce to cool completely.
Refrigerate to Blend Flavors: Transfer the cooled sauce to a container and refrigerate it overnight (at least 8 hours). This allows the flavors to meld and deepen. This step is crucial for the final taste!
Preheat the Grill: Heat a grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.
Apply the Sauce: Using a dish mop or basting brush, generously apply the chilled barbecue sauce to both sides of each pork chop.
Grill the Pork Chops: Place the sauced pork chops on the preheated grill. Grill for approximately 5-8 minutes per side for medium-well doneness.
Baste While Grilling: Each time you turn the pork chops, baste them generously with the barbecue sauce. This creates a flavorful glaze and helps keep the chops moist.
Check for Doneness: To ensure the pork chops are cooked to a safe internal temperature of 145°F (63°C), use a meat thermometer. Insert the thermometer into the thickest part of the chop, avoiding the bone.
Rest Before Serving: Remove the pork chops from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chop.

Expert Tips & Tricks

Marinating Time is Key: Don’t skimp on the marinating time! The overnight refrigeration is essential for the flavors to fully develop and penetrate the pork.
Adjust the Heat: Feel free to adjust the amount of hot pepper sauce and red pepper to your preference. If you prefer a milder sauce, reduce or omit these ingredients. For a spicier sauce, increase them.
Onion Options: While the recipe calls for either chopped onions or onion powder, using freshly chopped onions will provide a richer, more complex flavor.
Don’t Overcook: Overcooked pork chops can be dry and tough. Use a meat thermometer to ensure they reach the safe internal temperature without overcooking. Aim for 145°F (63°C) and let them rest to allow the temperature to rise slightly.
Grill Temperature Control: If your grill has hot spots, rotate the pork chops occasionally to ensure even cooking. You can also lower the grill temperature slightly if the chops are browning too quickly.

Serving & Storage Suggestions

Serve the Kentucky Colonel Barbecue Pork Chops hot off the grill, alongside classic barbecue sides such as coleslaw, baked beans, corn on the cob, or potato salad. Garnish with fresh chopped parsley or a sprinkle of chili powder for visual appeal.

Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can grill them briefly, bake them in the oven at 350°F (175°C) until heated through, or microwave them (though microwaving may affect the texture). For longer storage, you can freeze the cooked pork chops for up to 2-3 months. Thaw them in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	267 kcal	–
Calories from Fat	154	–
Total Fat	17.1 g	26%
Saturated Fat	5.3 g	26%
Cholesterol	75 mg	25%
Sodium	674 mg	28%
Total Carbohydrate	4.2 g	1%
Dietary Fiber	0.4 g	1%
Sugars	3 g	–
Protein	22.8 g	–

Variations & Substitutions

Smoked Pork Chops: For an even smokier flavor, use a smoker instead of a grill, and smoke the pork chops at a low temperature (around 225°F or 107°C) for a longer period of time.
Spice it Up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the marinade for an extra kick.
Sweeten the Deal: Substitute honey or maple syrup for the brown sugar for a different flavor profile.
Herbaceous Twist: Add a tablespoon of dried oregano or thyme to the marinade for a more complex herbal flavor.
Apple Cider Vinegar: Use apple cider vinegar in place of regular vinegar for a slightly sweeter and fruitier taste.

FAQs (Frequently Asked Questions)

Q: Can I use boneless pork chops for this recipe?
A: Yes, you can use boneless pork chops, but keep in mind that they may cook faster than bone-in chops. Adjust the grilling time accordingly to prevent them from drying out.

Q: Can I make the barbecue sauce ahead of time?
A: Absolutely! In fact, making the sauce a day or two in advance allows the flavors to meld even further, resulting in a more flavorful final product.

Q: What if I don’t have a grill? Can I still make this recipe?
A: Yes, you can bake the pork chops in the oven. Preheat your oven to 375°F (190°C), place the sauced pork chops on a baking sheet, and bake for approximately 20-25 minutes, or until cooked through.

Q: The sauce seems very thin. Is this normal?
A: Yes, this recipe creates a “mop” style sauce, which is intentionally thin. It’s designed to baste the pork chops and infuse them with flavor during grilling, rather than create a thick, sticky glaze.

Q: What is the best way to check if my pork chops are done?
A: The most accurate way is to use a meat thermometer. Insert it into the thickest part of the chop, avoiding the bone. The internal temperature should reach 145°F (63°C).

Final Thoughts

This Kentucky Colonel Barbecue Pork Chop recipe is more than just a set of instructions; it’s an invitation to create a memorable meal that bursts with flavor and evokes the spirit of Southern hospitality. Don’t hesitate to experiment with the variations and substitutions to make it your own. I encourage you to give this recipe a try and share your feedback. Pair these delicious chops with a refreshing glass of sweet tea or a crisp Kentucky bourbon for the complete Southern experience!

Kentucky Colonel Barbecue Pork Chops (Paula Deen) Recipe