BF&F – Best Friends and Foodies

Grilled Sweet and Tangy Pork Chops – Bumpkin

I took out pork loin chops fairly late in the day.  So, I knew I wasn’t going to be able to make a recipe that required marinating.  I found this recipe, by The Neelys on foodnetwork.com.  I made very few modifications to the original recipe.

It was an all around Food Network night because I made Rachel Ray’s Cheesy Orzo and Giada DeLaurentis’ Spicy Parmesan Green Beans and Kale for side dishes.  Dinner tonight was YUM-O

Grilled Sweet and Tangy Pork Chops

adapted from The Neely’s on Food Network

Ingredients

  • 4 (1 1/2-inch thick)pork loin chops
  • Sweet and Tangy Glaze, recipe follows
  • Seasonings, to taste (I used seasoning salt, pepper, cayenne and granulated onion)

Let’s make it!

Preheat the grill to medium-high heat.

Season the pork chops lightly on both sides with the Seasonings. Remember, we aren’t rubbing the chops.

Grill the chops for 5 to 7 minutes per side. Brush them with the Sweet and Tangy Glaze the last 5 minutes of grilling. Internal temperature should register 145 degrees F on an instant-read thermometer. Remove the chops from the grill to a serving platter and allow them to rest for 5 minutes before serving.

Sweet and Tangy Glaze:

  • 1/4 cup apple cider vinegar
  • 1/4 cup tablespoon real maple syrup
  • 2 tablespoons ketchup
  • 2 tablespoons Dijon mustard
  • 1 dash Worcestershire Sauce
  • 1 dash hot sauce (like Tabasco or I used Cholula with lime)

In a small bowl, mix together the apple cider vinegar, maple syrup, ketchup, mustard, Worcestershire, and hot sauce. Season with salt and pepper, to taste, and refrigerate if not using immediately.

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