Blogging since 2009, I'm a 1950s housewife to the bone and I love to share what I've learned with others. I'm a lifelong foodie, raised with Sunday dinners at my grandmother's and daily scratch cooking in my childhood kitchen. I'm a nerdy homeschooling mama of 3, and a wife of 17 years.

I drink tea when I knit and coffee when I do everything else.

From Memorial Day to Labor Day!
Day 1 - Skirt Steak w/ Chimichurri
Day 2 - Top Sirloin w/ Homemade Rub
Day 3 -
Rib Eye w/ Herbed Butter
Day 4 - Rosemary Chicken
Day 5 - Top Sirloin Gyros
Day 6 - Kansas City Style Pork Chops
Day 7 - Steak and Mushroom Kebabs
Day 8 - Dad's Hamurgers, 2.0
Day 9 - Top Sirloin w/ Mushrooms
Day 10 - Kid's Lunch
Day 11 - Chicken Souvlaki
Day 12 - S'mores Cones
Day 13 - Short Ribs

Kitchen & Sewing Skills!
Intro - Syllabus
Lesson 1 - Running & Whipstitch
Lesson 2 - Cookies

Day 6 of 100 Days of Barbecue – Kansas City Style Pork Chops

California, Domestic

Once you start researching the different kinds of barbecue sauces there are, and where they come from and the traditional recipes they’re made from, it’s like information overload. Actually, it’s part information overload and part opinion overload. I’ve tried to get to the root of what makes certain sauces different from others. This is my take on the Kansas City style barbecue sauce.

I know that DIY barbecue sauce can seem like a really daunting task, but it’s actually incredibly simple, and so worth doing that you may never go back to store bought.

We don’t do a lot of pork chops, but I knew I wanted to include them in this 100 Days of Barbecue project because grilling pork chops is such a classic summer time event I couldn’t leave them out. All I did to these pork chops was brush the barbecue sauce on when I first put them on the grill and every time I turned them. Beware, this means more than an average lazy cleaning of your grill when you’re done.

Kansas City Style Barbecue Sauce

3 tablespoons butter
3/4 cup onion, chopped
4-5 garlic cloves, minced
1 can tomato paste
1/2 cup water
1/3 cup molasses
1/3 cup dark brown sugar
1/4 cup vinegar
2 tablespoons Dijon mustard
1 teaspoon chili powder
1 teaspoon black pepper

This barbecue sauce starts with melted butter, so it’s got to be serious, right? Melt the butter in a small saucepan, then add everything else in and cook for about half an hour on low to medium-low. You want the sauce to thicken enough to spread nicely. Now you can either blend this in your blender or use an immersion blender. I’m madly in love with my Kitchen Aid immersion blender, so I went with that.


I grilled these pork chops for about 10 minutes. When you’re grilling (or even cooking something in the oven), remember that the meat will continue to cook once you’ve removed it from the heat. If you leave it on too long, it’ll overcook while it’s resting.

I served these with sweet potatoes and brown beans!

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