Combine Apple Raspberry Juicy Juice® 100% Juice, raspberries, tomato paste, brown sugar, vinegar, ginger, smoked paprika and 1 teaspoon salt in a small saucepan. Bring to a simmer over medium-high heat, whisking often, and cook until the raspberries have broken down and the sauce has thickened, 7 to 9 minutes. Remove from the heat and set ½ cup of the barbecue sauce aside for serving.
Preheat grill or grill pan for medium-high direct heat grilling. Sprinkle pork chops with the remaining 1 teaspoon salt over both sides.
Oil grill rack and immediately add pork chops. Allow to cook about halfway, rotating to form grill cross-hatch marks if desired, 4 to 6 minutes total. Flip pork chops over and brush with barbecue sauce. Continue cooking, rotating if desired, 4 to 6 minutes or until an instant read thermometer registers 145 degrees when inserted in the thickest part of a chop.
Briefly turn over to brush the remaining sauce over the chops and then transfer to a serving platter. Serve the pork chops with the reserved barbecue sauce.
- 1 Cup Apple Raspberry Juicy Juice® 100% Juice
- 1 Cup fresh or frozen raspberries
- 2 Tablespoons tomato paste
- 1 Tablespoon brown sugar
- 2 Teaspoons raspberry vinegar or cider vinegar
- 1 Teaspoon finely chopped fresh ginger root
- 1 Teaspoon smoked paprika
- 2 Teaspoons coarse kosher salt, divided
- 4 bone-in pork chops, about 1-inch thick