Pork Loin Chops with Molasses BBQ Sauce

Savory, juicy pork chops seared to golden perfection, paired with a rich molasses-based BBQ sauce is, for me, heaven encapsulated on a plate. And that’s precisely what today’s Pork Loin Chops with Molasses BBQ Sauce recipe gives us. The sauce is the star of the show, featuring a decadently thick texture, with smoky and sweet notes, pairs beautifully with the juicy chops, and gives them a nice glaze through the searing process.

Best of all, this recipe is super simple to make, and uses only pantry-friendly, simple ingredients, which should all be readily available at your local supermarket. This recipe cooks up quick enough that it can be enjoyed on busy weeknights, but it is satisfying and delicious enough to prepare as a weekend treat, paired alongside a nice white wine or creamy mashed potatoes.

Read on for a printable recipe card, a complete ingredient checklist to make sure you have everything you need, and my top tips for preparing delicious pork chops every time.

Now, without further introduction, let’s grill some chops.

What to Expect – Recipe Overview

If you’ve read this far, I’ve probably piqued your interest, but you also probably still have a few questions. You might be wondering what these pork chops are like in terms of taste and texture. Or maybe you want to know how hard this recipe is to make? Or perhaps what it pairs well with?

For the answer to those questions and more, read on.

Taste and Texture: The star of the show here is definitely the molasses BBQ sauce, which gives the pork chops a rich glaze that’s both sweet and smoky, with just a hint of spice from the chili garlic sauce. This BBQ sauce pairs deliciously with the savory rub, which combine to make pork chops that are juicy and tender on the inside, with a lightly caramelized, crispy exterior.

Difficulty Level: Simple and straightforward, and well suited to home cooks of all skill levels. The recipe starts off with the rub and the sauce, both of which come together simply and quickly with just a handful of basic pantry ingredients. From there, the pork chops cook up in just a few minutes on each side in a cast iron pan or skillet. So, with simple steps and minimal prep, you can bring together a restaurant-worthy meal in well under 30 minutes. Couldn’t be easier!

Preparation Process

1. Prep the Rub: We start the recipe off simple by combining dried oregano, garlic powder, salt, and coarse black pepper.
2. Prep the Sauce: As our next step, we combine molasses, ketchup, and vinegar with fresh garlic and a dash of chili sauce. Easy.
3. Grill: After rubbing down the pork chops with the dry rub, we begin searing them, brushing them with the wet rub as they cook, flipping them several times to apply the coating to ensure a crispy, caramelized exterior. And before you ask, yes, this process works on the grill just as nicely as it does in a cast iron pan.

Pairings: All the usual BBQ favorites pair great with today’s pork chops. That means macaroni salads, baked potatoes, and so forth. However, with that said, these pork chops are much more versatile than that, so here are a few pairing suggestions to get your creative juices flowing.

• Mashed potatoes: It should go without saying, but a side of creamy mashed potatoes would be delicious.
• Grilled Corn: Preferably with cheese, herbs, and spices.
• Coleslaw: For some light crunch and refreshing contrast, a homemade coleslaw would pair deliciously.
• Pickled Sweet Potato Salad: Crunchy and colorful, with a nice mix of sweet and briny flavors, this is one of my favorite sides ever.
• Sauteed greens: Think spinach sauteed with garlic and oil. Grilled romaine, arugula, or kale would also pair nicely.
• Wine Pairing: A dry white wine, such as Sauvignon Blanc, would pair deliciously.

Ingredient Checklist - Everything You'll Need

This recipe uses only easy-to-find, accessible ingredients, all of which are readily available at your local grocery store. With that in mind, here’s a list of everything you’ll need, along with notes, tips, and relevant substitutions.

• Pork Loin Center Cut Pork Chops – 3 chops, about 1/2 inch thickness
  • Tip: To be sure that you’re getting the best chops possible, look for chops with a nice pink color, and some marbling along the edges and between muscles to ensure the best flavor and maximal juiciness.
  • Substitution: You can use bone-in pork chops if preferred, but be sure to factor that into the cooking time, as bone-in chops take a bit longer.
• Olive Oil – 2 tablespoons (for cooking)
  • Note: I’m using olive oil rather than cooking oil, as I think the olive oil’s flavor melds nicely with the pork.
  • Tip: Use extra virgin olive oil for its subtle fruity flavor, and since it has a high enough smoke point for today’s recipe.
  • Tip 2: If you’re going to use light olive oil, I would instead suggest to just opt for flavor-neutral cooking oil, as light olive oil is highly processed, and lacks any of the flavor benefits of using extra virgin olive oil. So, in that instance, swap it for a regular cooking oil.
  • Substitution: As alluded to above, if you don’t have olive oil, vegetable oil works just fine as a neutral alternative.

For the Rub

• Oregano – 2 teaspoons, crushed in your hand
  • Tip: Remember to crush the oregano to help release its natural oils.
  • Substitution: If preferred, or if dried oregano isn’t available, both dried thyme and mixed dried Italian seasoning will work just fine.
• Salt – 1 teaspoon
  • Tip: Plain table salt is all you need, but either Sea Salt or kosher salt will work if preferred.
• Black Pepper – 1 teaspoon
  • Tip: As always, freshly cracked black pepper will give the best aromatics, but pre-ground will work just fine.
• Garlic Powder – 1 teaspoon
  • Substitution: If you prefer fresh garlic, use one clove, minced or grated, but be cautious as it can burn quickly during cooking.
• Olive Oil – 2 teaspoons (for the rub)
  • Tip: For added moisture and to help the rub stick to the chops. It also helps facilitate the cooking process.

For the Molasses BBQ Sauce

• Dark Molasses – 4 tablespoons
  • Tip: For this recipe, you’ll want to use dark molasses for added depth, which helps to balance out its sweetness.
  • Substitution: While the sauce was formulated with molasses in mind, both honey and brown sugar – or a mix of the two – will work just fine if molasses isn’t available.
• Ketchup – 1/2 cup
  • Note: A staple for BBQ sauces, the ketchup helps to provide both sweetness and acidity, while also helping to give the sauce body. Basically, it provides the base of the sauce.
• Salt – 1/4 teaspoon
  • Tip: Here again, plain table salt is all you need.
• Chili Garlic Sauce – 1 teaspoon
  • Tip: For a bit of heat and garlicky flavor.
  • Substitution: Sambal, Sriracha, a pinch of red pepper flakes, or a dash of cayenne can all be used as alternatives. You might also consider substituting an equal amount of gochujang.
• Sesame Oil – 1 teaspoon
  • Tip: For a bit of nutty aromatics and richness. That said, keep in mind that a little goes a long way, so I’d suggest sticking to the amount listed above, lest the flavor and aroma quickly become overpowering.
• Apple Cider Vinegar – 1 tablespoon
  • Tip: This provides acidity, brightening the sauce and cutting through the richness of the pork.
  • Substitution: White vinegar can be used, but reduce the amount slightly as it is more acidic.
• Garlic – 1 clove, grated
  • Tip: Grating the garlic releases more juice, intensifying the garlic flavor in the sauce.
  • Substitution: Use 1/2 teaspoon of garlic powder if fresh garlic isn’t available, though the flavor will be less robust.

Prep Tips for Perfectly Cooked Pork Loin Chops

1. Bring the Pork to Room Temperature
   • For even cooking, you want to allow the pork chops to come to room temperature before cooking. Why? Because cold meat cooks unevenly, so this simple step helps ensure a more even sear and prevents the meat from drying out during cooking.
2. Use a Meat Thermometer for Accuracy
   • Even cooking occurs with a goal in mind – to achieve a certain temperature for doneness. For perfectly cooked, juicy pork chops, use a meat thermometer to check the internal temperature. Pork is safe to eat at 145°F, which keeps the meat tender and juicy without overcooking. Remember to insert the thermometer into the thickest part of the chop for an accurate reading.
3. Don’t Overcrowd the Pan
   • Overcrowding the pan traps steam, which in turn prevents the pork chops from searing properly. Leave at least an inch of space between chops. If needed, cook them in batches.
4. Mastering the Sear
   • A good sear means a golden, flavorful crust, and a juicy inside. To achieve this, make sure the skillet (or grill or griddle) is fully heated before adding the oil, and allow the oil to heat up before adding the pork. Then, allow the pork to sit undisturbed, sizzling, for the first 2–3 minutes to develop that nice sear before flipping. It’s that’s simple.
5. Brush on the BBQ Sauce Near the End of Cooking
   • Resist the temptation to brush the chops right away. Instead, brush it on during the last few minutes or two of cooking. This prevents the sauce from burning, allowing it to instead caramelize on the chops, resulting in a rich, beautiful glaze. Remember, sugar scorches, and there’s sugar in the sauce. That means cooking the sauce too long will result in the sauce itself scorching. Not fun.
6. Rest Before Serving
   • Once the pork chops are done, let them rest for 3–5 minutes off the heat. This allows the juices to redistribute throughout the meat, resulting in a tender, juicy chop when you cut into it.

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And those are our Pork Loin Chops with Homemade BBQ Sauce.  If you enjoyed today’s recipe, or have any questions or suggestions, be sure to let us know in the comments below.  We always love hearing from you.

Happy Cooking!

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