Ready for an Independence Day celebration to rival any neighborhood in the nation? First, get a lot of fireworks and secondly, make fantastic mouthwatering food to make your neighbors jealous like July 4th Saucy Kansas City-Style Pork Chops. Featuring a sweet and peppery homemade sauce, these chops get flame-fired and caramelized with seductive color and flavor.
Begin with sauce by sautéing onions and garlic, adding tomato sauce, ketchup, molasses, cider vinegar, brown sugar, cayenne pepper, and spices until combined and thickened. The chops are perfectly grilled over medium-high heat, basting each side to allow the sugars of the sauce to melt and caramelize. Both the sauce and the chops only take several minutes making it a simple centerpiece of a day of feasting and celebrating. Grab a trunkful of fountains, sparklers, and launchers, and make this Fourth of July one to remember with Saucy Kansas City-Style Pork Chops.
Saucy Kansas City-Style Pork Chops Ingredients
- 2 tbsp. olive oil
- 1 small onion, finely chopped
- kosher salt
- 2 large cloves garlic
- 1 tbsp. tomato paste
- 1 c. Ketchup
- 1/4 c. molasses
- 1/4 c. cider vinegar
- 2 tbsp. packed dark brown sugar
- 1 tbsp. chili powder
- 2 tsp. Worcestershire sauce
- 1 tsp. dry mustard
- 1/4 tsp. (heaping) cayenne pepper
- 1/8 tsp. allspice
- 8 bone-in pork chops (about 8 ounces each and 1-inch thick)
Saucy Kansas City-Style Pork Chops Directions
- Heat grill to medium-high. Heat the oil in a medium saucepan over medium heat. Add the onion, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until tender, 5 to 6 minutes. Stir in the garlic and cook for 1 minute. Add the tomato paste and cook, stirring, for 2 minutes.
- Add the ketchup, molasses, vinegar, brown sugar, chili powder, Worcestershire, dry mustard, cayenne, allspice, and 1/4 cup water and mix to combine. Simmer, stirring occasionally, until thickened, 3 to 5 minutes; remove from heat.
- Grill pork chops until just cooked through, 5 to 7 minutes per side, basting with some sauce (about 1/3 cup) during the last 2 minutes of cooking. Transfer to a platter and baste again, then serve with remaining sauce.