1 - cup apricot jam
3 - tablespoons cider vinegar
1 - tablespoon plus 1 teaspoon soy sauce
2 - teaspoons grated fresh ginger
2 - gloves garlic, minced
1/4 - teaspoon cayenne pepper
4 - pork chops, 1" thick (2 lbs.)
salt and pepper to taste
Preheat grill to medium-hot fire.
In a small pan, combine the jam and vinegar. Over a low heat, cook until jam melts. Stir the mixture constantly. Then add the soy sauce, ginger, garlic, cayenne pepper. Remove from heat and set the glaze aside.
Trim pork chops. Lightly brush chops with oil. Add pepper.
Place chops on a well-oiled grill. Cook chops 3 minutes on each side. Brush glaze on one side of chops, flip over chops to cook 2 to 3 minutes. Brush glaze on other side, flip the chops over and cook an 2 to 3 minutes.
Cut center to check for doneness. You want a light pink blush near the bone. Add salt at the table.
Use remaining glaze to allow others to add more glaze at the table.
Picnicking & Tailgating: You want to make the glaze before leaving. Place in jar and keep in ice chest until ready to grill the chops. Trim the chops before leaving, place in plastic storage bag, and into the ice chest.
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