919 Backyard BBQ: Pork Chop Recipe


While I don’t often indulge in pork chops, I saw some beautiful bone-in/porterhouse chops at the store and decided to give them a go. Anytime you can choose between boneless and bone-in, I have to go with the bone-in for that extra flavor. The combo of the flavorful marinade and the tangy sauce really complements each other well, and it’s definitely something I’ll be making again!


  • 2 porterhouse/bone-in pork chops
  • Cackalacky pepper powder seasoning
  • 1/2 cup yellow mustard
  • 3 T white vinegar
  • Juice from 1 lemon
  • 2 T minced garlic
  • 1 tsp. cayenne pepper
  • 1 tsp. chopped cilantro

Sauce (to top with after cooking) ingredients:

  • ¾ cup yellow mustard
  • ½ cup honey
  • ½ cup apple cider vinegar
  • ¼ cup brown sugar
  • 2 T ketchup
  • 2 tsp. Worcestershire
  • 1 tsp. garlic powder
  • ½ tsp. salt
  • Few dashes of Texas Pete (or any kind) hot sauce


  • Season the pork chops generously with Cackalacky pepper powder or any kind of BBQ seasoning.
  • In a bowl, mix yellow mustard, white vinegar, lemon juice, minced garlic, cayenne pepper and chopped cilantro.
  • Coat the pork chops evenly with the marinade mixture, and let them rest in the fridge for a few hours, allowing the flavors to infuse.

Cooking Process:

  • Preheat your smoker or oven to 250°F.
  • Smoke the pork chops for approximately 35-40 minutes or until the internal temperature reaches 135°F.
  • While the chops are smoking, prepare the searing station by firing up a charcoal or regular grill or a hot cast iron pan until it reaches a temperature in the 650-700° range.
  • Once the chops are done cooking in the first part, transfer them to the hot grill for a quick sear, about 2 minutes per side, until they develop a beautiful crust and reach an internal temperature of 145-150°F.
  • Lastly, you’ll let them rest for 5-7 minutes while you prepare the sauce to put on top after you slice them up!


  • In a saucepan, combine yellow mustard, honey, apple cider vinegar, brown sugar, ketchup, Worcestershire sauce, garlic powder, salt and a dash (or 2-3) of hot sauce.
  • Simmer the sauce over low heat until it thickens slightly, stirring occasionally.




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