Uploaded July 2026 | Updated September 2026, 2 weeks ago
After winning #BBQBrawl, Bob Trudnak came to share a few of his favorite recipes in Food Network Kitchen!
Get the recipe 👇
Double-Cut Bone-In Pork Chops with a Blueberry-Chipotle BBQ Glaze
Recipe courtesy of Bob Trudnak
Level: Easy
Total: 1 hr 30 min (includes marinating time)
Active: 35 min
Yield: 4 servings
Bone-in pork chops are readily available in most grocery stores, but they can be tough to grill properly while keeping them juicy and flavorful. The dry rub and BBQ sauce I am using in this recipe will guarantee moist, flavorful chops that will please the whole family!
Ingredients
BBQ Rub:
1/4 cup kosher salt
3 tablespoons turbinado sugar
2 tablespoons freshly ground black pepper
2 tablespoons chipotle pepper powder
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon smoked paprika
1 teaspoon ground cumin
Pork Chops:
4 double-cut bone-in pork chops, 2 to 3 inches thick each
2 tablespoons vegetable oil
BBQ Sauce:
2 cups packed light brown sugar
2 cups ketchup
1 cup apple juice
1 cup fresh blueberries
1/2 cup seedless blueberry jam
1 tablespoon plus 1 1/2 teaspoons mustard powder
2 teaspoons sea salt
1 1/2 teaspoons cayenne pepper
1 teaspoon granulated garlic
1 teaspoon smoked paprika
1 teaspoon sweet paprika
1 teaspoon freshly ground black pepper
2 canned chipotle peppers in adobo sauce
Directions
Preheat the oven to 375 degrees F.
For the BBQ rub: Mix together the kosher salt, turbinado sugar, black pepper, chipotle powder, granulated garlic, granulated onion, smoked paprika and cumin in a medium bowl.
For the pork chops: Score the fat cap of the pork chops. Season both sides with some of the BBQ rub and set aside for 30 minutes. Transfer the remaining rub to an airtight container and store at room temperature. Use it to season chicken, steak or pork.
Heat a large cast-iron skillet over high heat and add the vegetable oil. When hot, in batches if needed, add the chops and cook on both sides until seared, about 3 minutes per side. Sear the fat cap.
Transfer the skillet to the oven and roast until the pork reaches an internal temperature of 136 to 137 degrees F, 30 to 40 minutes.
For the BBQ sauce: Meanwhile, add the brown sugar, ketchup, apple juice, blueberries, blueberry jam, mustard powder, sea salt, cayenne pepper, granulated garlic, smoked paprika, sweet paprika, black pepper and chipotle peppers in adobo sauce to a blender and blend until smooth. Transfer to a medium pot and bring to a boil. Lower to a simmer and cook until reduced and thickened slightly, about 20 minutes.
Remove the pork chops from the oven and turn the oven temperature to 400 degrees F. Brush the glaze all over the pork chops, then continue to roast until the glaze is set and the pork registers 145 degrees F, about 5 minutes more.
Copyright 2026 Television Food Network, G.P. All rights reserved.
After winning #BBQBrawl, Bob Trudnak came to share a few of his favorite recipes in Food Network Kitchen!
Get the recipe 👇
Double-Cut Bone-In Pork Chops with a Blueberry-Chipotle BBQ Glaze
Recipe courtesy of Bob Trudnak
Level: Easy
Total: 1 hr 30 min (includes marinating time)
Active: 35 min
Yield: 4 servings
Bone-in pork chops are readily available in most grocery stores, but they can be tough to grill properly while keeping them juicy and flavorful. The dry rub and BBQ sauce I am using in this recipe will guarantee moist, flavorful chops that will please the whole family!
Ingredients
BBQ Rub:
1/4 cup kosher salt
3 tablespoons turbinado sugar
2 tablespoons freshly ground black pepper
2 tablespoons chipotle pepper powder
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon smoked paprika
1 teaspoon ground cumin
Pork Chops:
4 double-cut bone-in pork chops, 2 to 3 inches thick each
2 tablespoons vegetable oil
BBQ Sauce:
2 cups packed light brown sugar
2 cups ketchup
1 cup apple juice
1 cup fresh blueberries
1/2 cup seedless blueberry jam
1 tablespoon plus 1 1/2 teaspoons mustard powder
2 teaspoons sea salt
1 1/2 teaspoons cayenne pepper
1 teaspoon granulated garlic
1 teaspoon smoked paprika
1 teaspoon sweet paprika
1 teaspoon freshly ground black pepper
2 canned chipotle peppers in adobo sauce
Directions
Preheat the oven to 375 degrees F.
For the BBQ rub: Mix together the kosher salt, turbinado sugar, black pepper, chipotle powder, granulated garlic, granulated onion, smoked paprika and cumin in a medium bowl.
For the pork chops: Score the fat cap of the pork chops. Season both sides with some of the BBQ rub and set aside for 30 minutes. Transfer the remaining rub to an airtight container and store at room temperature. Use it to season chicken, steak or pork.
Heat a large cast-iron skillet over high heat and add the vegetable oil. When hot, in batches if needed, add the chops and cook on both sides until seared, about 3 minutes per side. Sear the fat cap.
Transfer the skillet to the oven and roast until the pork reaches an internal temperature of 136 to 137 degrees F, 30 to 40 minutes.
For the BBQ sauce: Meanwhile, add the brown sugar, ketchup, apple juice, blueberries, blueberry jam, mustard powder, sea salt, cayenne pepper, granulated garlic, smoked paprika, sweet paprika, black pepper and chipotle peppers in adobo sauce to a blender and blend until smooth. Transfer to a medium pot and bring to a boil. Lower to a simmer and cook until reduced and thickened slightly, about 20 minutes.
Remove the pork chops from the oven and turn the oven temperature to 400 degrees F. Brush the glaze all over the pork chops, then continue to roast until the glaze is set and the pork registers 145 degrees F, about 5 minutes more.
Copyright 2026 Television Food Network, G.P. All rights reserved.
