Grilled Pork Chops with Chunky Andouille Barbecue Sauce

Chef Richard 6 Servings 45 minutes

Pork rib chops are very lean and tender-perfect for grilling. They have a bit more fat than pork loin chops, which help keep them moist, but if the ribs are not available, the loin chops make a good substitute. Be sure to take them off the grill as soon as they are cooked though; they become dry and tough the minute they are over cooked.


  • Nonstick vegetable oil spray
  • 1½ cups diced andioulle sausage (about 7 ounces)
  • 1½ cups chopped onion
  • 2 cups tomato sauce
  • ¼ cup balsamic vinegar
  • 1 tablespoon (packed) dark brown sugar
  • 2 teaspoons chili powder plus more for sprinkling
  • 1 teaspoon ground cumin plus more for sprinkling
  • 6 1-inch thick pork rib chops


  • 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.
  • Meanwhile sprinkle pork chops on both sides with salt, then chili powder and cumin
  • Grill chops until cooked through but not dry, about 9 minutes per side.
  • Serve chops with sauce.