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.

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For the first time ever, Food Network is ranking the Top 10 dishes in every crave-worthy category. Award-winning chefs break down the most delectable and inspiring dishes that are truly worth the hype, the money and, perhaps, a road trip. The best chefs in the game reveal the results, delivering insight and intel that can’t be found anywhere else — along with a few saucy secrets and plenty of hot takes.

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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

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Ranking the Top 5 BEST BURGERS in America 🍔 Food Network


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Chefs battle it out in the Chopped kitchen with taco-themed baskets! From pork shoulder and beans to tequila and chocolate, theses chefs fight to stay off the chopping block.
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Watch #Chopped, Tuesdays at 9|8c!
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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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The ULTIMATE Taco Challenges 🌮 Chopped | Food Network


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Guy Fieri visits Pawley’s Front Porch, a beloved South Carolina burger joint known for its towering burgers and loyal following of college students and locals alike. #FoodNetwork #GuyFieri
Watch #DDD, Fridays at 9|8c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

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These rolls are so nostalgic for @choibites, who grew up eating them on picnics, school trips and car rides.

Watch this episode of #CookingWithChoi on Food Network’s channel!

Get the recipe 👇

Kimbap
Recipe courtesy of Esther Choi
Level: Intermediate
Total: 1 hr
Active: 1 hr
Yield: 8 kimbap (4 servings)

Ingredients

5 large eggs
Kosher salt
Vegetable oil, for the skillet
2 medium carrots, cut into julienne strips
One 5.3-ounce can Korean tuna or regular canned tuna in water, drained
2 tablespoons Japanese-style mayonnaise, such as Kewpie
4 cups cooked rice
2 tablespoons sesame oil, plus more for brushing
2 tablespoons toasted sesame seeds
8 full yaki nori sheets
4 slices American cheese
4 slices deli ham
1 English cucumber, cut into julienne strips
1 yellow pickled daikon, cut lengthwise into 1/2-inch-thick strips

Directions

To prepare the filling, beat the eggs in a medium bowl with a pinch of salt. Place a medium nonstick skillet over medium-low heat, add 1/2 teaspoon vegetable oil and a third of the beaten egg and cook until set, about 3 minutes. Flip and cook until fully cooked, 1 to 2 minutes more.

Remove to a baking sheet to cool. Repeat with the remaining beaten egg, adding additional vegetable oil if needed. When cool, cut the eggs into strips.

Add a little vegetable oil to the same skillet over high heat. Add the carrots and a pinch of salt and cook until just wilted but still slightly firm, 3 to 5 minutes. Set aside on a plate to cool.

Mix together the tuna and mayonnaise in a small bowl. Add the rice to a medium bowl and stir in the sesame oil, sesame seeds and 1 teaspoon salt.

To assemble the ham and cheese kimbap, lay a nori sheet on a clean cutting board and spread a thin layer of the seasoned rice over it (about 1/2 cup). Cut a slice of the American cheese in half and arrange the cheese in a row to form a thin rectangle. Place 1 slice of ham, 3 tablespoons each of the egg strips, carrots and cucumber and 1 strip of daikon on top of the cheese in this order. Roll the kimbap tightly and set aside. Repeat the same process using the remaining ham and American cheese to make 4 kimbap.

To assemble the tuna kimbap, repeat the steps above, but substitute one-quarter of the tuna mixture for the cheese and ham in each kimbap to make 4 additional kimbap.

Lightly brush the kimbap with sesame oil. Slice into 1/2-inch pieces and enjoy.

Cook’s Note: For ease of rolling, use a sushi mat.

Copyright 2026 Television Food Network, G.P. All rights reserved.

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