Tangy Sweet Grilled Pork Chops- Outstanding!

Table of Contents: PORK

 

One hour marinating time is required.  Use lean, average-cut chops, not thick-cut chops.

 

I cooked the chops on an indoor electric grill to reserve the drippings for the sauce.

Alternate cooking methods:

Chops can be grilled outside, while the drippings are caught

Chops can be cooked in a skillet, reserving the drippings

Chops can be served without a sauce.

 

4 to 6 lean, ½”-thick pork chops

½ cup apple cider vinegar

¼ cup molasses syrup

½ cup Dijon-style mustard

4 t. Worcestershire sauce

½ tsp. crushed red pepper

½ to 1 tsp. cornstarch

 

 

 

 

 

Wash pork chops and place in a large self-sealing plastic bag.

 

In a small bowl, blend together the vinegar, molasses, mustard, Worcestershire sauce, and red pepper.  Pour the mixture over the chops in the plastic bag and seal the bag.  Allow chops to marinate for one hour; turn the bag several times to evenly marinate.

 

Bring the indoor grill to grilling temperature; then place the chops on the grill and close the lid.  Cook for 5 minutes; then turn the chops over and grill another 5 minutes.  Check chops for doneness and grill longer, if needed.

 

Reserve the drippings and pour into a small non-stick skillet.  Blend in ½ tsp. cornstarch; then slowly cook and stir until thickened.  If sauce is not thick enough, add an additional ½ tsp. cornstarch and slowly cook until thickened.

 

Serve the hot sauce over the hot chops.

 

Yield: 4 to 6 servings.

 

If grilling outside: use a medium-hot grill to cook for 12 to 15 minutes.  Turn the chops to brown as needed.

 

A favorite recipe - the flavors blend beautifully for a subtle tanginess with a little sweet, a little vinegar/mustard, and a little heat from the red pepper.  No flavor overpowers another; they just harmonize to please the palate.

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