Phil "The Grill" Johnson from Trapp Hous BBQ shares a recipe for some great tasting pork chops.


• 4 bone in center loin pork chops

• 2 tablespoons Rub Me All Over Seasoning

• 2 tablespoons grapeseed oil

for sauce

• 1-pound fresh peaches (or use frozen if peaches are not in season)

• 1/4 cup butter

• 1 tablespoon minced fresh ginger

• 1 tablespoon brown sugar

• 1/4 cup brandy

• 1/2 cup PTG BBQ Sauce

• 1/8 teaspoon ground cinnamon

• kosher salt and black pepper to taste


Preheat your grill.

Slit the so the chops won't curl on the grill.

Mix up a paste of the Rub Me All Over seasoning and oil.

Rub this generously into the chops. Set aside.

Drop the butter into a saucepan set over medium heat.

Once it melts, add the ginger and cook until soft.

Slide in the peach slices and brown sugar and give it all a gentle stir.

Pour in the brandy and ignite with a match.

Once the flame dies down, add the PTG BBQ Sauce and cinnamon and season with salt and pepper.

Check the grill.

If you're using charcoal, spread a nice even coal bed and set the chops directly over the coals.

When the juices rise to the surface near the bone, give the chops a flip.

Continue cooking until the meat reaches an internal temperature of 145 to 150 degrees.

The chops should be done in 8 to 10 minutes.

Don't overcook them.

Serve them up on a platter with the sauce spooned all over.

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