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Frank's® RedHot®



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Servings: 12


  • 2 1/4 cups CATTLEMEN'S® Kentucky Sweet & Bold Barbecue Sauce
  • 3/4 cup FRENCH'S® Classic Worcestershire Sauce
  • 1/3 cup FRANK'S® REDHOT® Cayenne Pepper Sauce
  • 2 tbsp. Grated ginger
  • 12 each Pork chops, bone-in center cut, 8 oz.


  • 1. To make the marinade and glaze, combine barbecue sauce, Worcestershire, Frank's RedHot Sauce and ginger. Reserve 1 cup for glaze.
  • 2. Marinate chops in remaining sauce, refrigerated, 3 hours or overnight. <br>3. For each serving, season 1 pork chop with salt and pepper and grill to desired doneness basting with glaze during the final 5 minutes of cooking, taking care not to burn the sauce.