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.
Town Mouse and Country Mouse 