| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 1 cup grated onion
- 2 cups ketchup
- 1 cup canned pumpkin puree
- 3/4 cup chicken broth
- 1/4 cup packed dark brown sugar
- 1/4 cup molasses or maple syrup
- 1/4 cup apple cider vinegar
- 1 tablespoon chili powder
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Four 1-inch-thick bone-in pork chops
- Kosher salt and freshly ground black pepper
- Vegetable oil, for brushing
Instructions
- For the pumpkin bbq sauce: Heat the olive oil in a medium saucepan over medium heat. Add the onions and cook until tender and transluscent, 4 to 5 minutes. Add the ketchup, pumpkin puree, broth, sugar, syrup, vinegar, chili powder, Worcestershire, garlic powder, smoked paprika, pumpkin pie spice, salt and pepper and whisk well to combine. Bring to a low simmer. Reduce the heat to low and let cook until thickened, 20 to 30 minutes. If it begins to look too thick, add a few tablespoons of water or broth.
- For the pork chops: Preheat a grill or grill pan for cooking over medium-high heat. Sprinkle the pork chops generously on both sides with salt and pepper. Brush the chops on each side with vegetable oil and grill, 4 minutes per side. Baste the pork chops on each side with the sauce and grill an additional minute per side to allow the sauce to caramelize. Serve the chops with extra sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 731 |
| Total Fat | 30 g |
| Saturated Fat | 7 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 4 g |
| Sugar | 56 g |
| Protein | 45 g |
| Cholesterol | 139 mg |
| Sodium | 1374 mg |
| Serving Size | 1 of 4 servings |
| Calories | 731 |
| Total Fat | 30 g |
| Saturated Fat | 7 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 4 g |
| Sugar | 56 g |
| Protein | 45 g |
| Cholesterol | 139 mg |
| Sodium | 1374 mg |
Reviews
Amazing. Pair with a Sancerre. Lovely fall flies. The sauce is much more than needed. I’d reduce by 50% next time.
This is a great recipe! My super picky 4-year-old even ate all of what I put on his plate (as long as no one was watching of course ). Will definitely be making this again, thank you!!!
This is by far the best barbecue sauce I have ever tasted. Everyone in my family loved it.
I have had it on chicken as well as pork. So good.
I have had it on chicken as well as pork. So good.
Absolutely delicious!! I’m not a big BBQ sauce fan and so I was a little afraid I wouldn’t like this, but OMG. OH EM GEE. The addition of the pumpkin changes everything! I couldn’t stop putting this sauce on everything on my plate. I cut the recipe in half because we’re a smaller family, but guys – this recipe is perfect just as it is!!
Do not assume that you will not notice the pumpkin flavor – many recipes that use pumpkin use it as a filler, not so in this case. That’s not a complaint, just a comment. Plan a few other applications, there is a lot of leftover sauce.
BBQ sauce is excellent as the recipe reads. No need to change a thing
A hit it out of the park recipe. Family love it.
This was sooo delicious.. My guests raved about the sauce and didn’t know it was made with pumpkin. (some pumpkin haters had seconds on the sauce…lol)
What a Fab- u-licious Barbecue sauce this was!
I have never tasted So many Different spices Put together in such an excellent way.
However, this recipe we’ll make enough sauce for 20 pork chops at least. Next time I will cut it down in half.
Good job, Katie!
I have never tasted So many Different spices Put together in such an excellent way.
However, this recipe we’ll make enough sauce for 20 pork chops at least. Next time I will cut it down in half.
Good job, Katie!
Great flavor!