Difficulty: Beginner
Pork
Prickly Pear Pepper Jelly Glazed Pork Ribeye Chops
Tina Schoenfeldt
Prep Time: 5 min
Cook Time: 45 min
Difficulty: Beginner
It's prickly pear season, but let's make it smoky. Tina from "Homegrown & Homemade" shares this unique way to bring a little garden-to-grill flavor to the recteq with Prickly Pear Pepper Jelly Glazed Pork Ribeye Chops.
Instructions
- Step 1: Preheat the recteq to 250°F. Pat the pork chops dry and generously season all sides with Rossarooski's Honey Rib Rub.
- Step 2: Place the chops directly on the grill grates and smoke at 250°F until they reach approximately 135ºF–140°F internally.
- Step 3: While the pork is smoking, combine the prickly pear pepper jelly, recteq Mild Gourmet BBQ Sauce, apple cider vinegar, and Dijon mustard in a small saucepan over low heat. Stir until melted and smooth.
- Step 4: Brush the pork chops generously with the glaze and continue cooking, flipping and glazing as needed, until the pork reaches 145°F internally and the glaze is glossy and slightly tacky.
- Step 5: Remove from the grill and allow to rest for 3–5 minutes before serving. Finish with additional reserved glaze if desired.
Ingredients
Serving Sizes
- 5 Thick-Cut Boneless Pork Ribeye Chops
- 2 tablespoon(s) Rossarooski's Honey Rib Rub
Prickly Pear Pepper Jelly Glaze
- 1/2 cup(s) Prickly Pear Pepper Jelly
- 1 tablespoon(s) recteq Mild Gourmet BBQ Sauce
- 1 tablespoon(s) Apple Cider Vinegar
- 1/2 teaspoon(s) Dijon Mustard
Tools Needed
- Step 1: Preheat the recteq to 250°F. Pat the pork chops dry and generously season all sides with Rossarooski's Honey Rib Rub.
- Step 2: Place the chops directly on the grill grates and smoke at 250°F until they reach approximately 135ºF–140°F internally.
- Step 3: While the pork is smoking, combine the prickly pear pepper jelly, recteq Mild Gourmet BBQ Sauce, apple cider vinegar, and Dijon mustard in a small saucepan over low heat. Stir until melted and smooth.
- Step 4: Brush the pork chops generously with the glaze and continue cooking, flipping and glazing as needed, until the pork reaches 145°F internally and the glaze is glossy and slightly tacky.
- Step 5: Remove from the grill and allow to rest for 3–5 minutes before serving. Finish with additional reserved glaze if desired.
Chef Pairings
Serve these sweet and smoky pork chops with grilled vegetables, creamy coleslaw, or your favorite potatoes.