Barbecued Pork Chops
- 4 thick pork chops, about 2 lbs
- For the marinade:
- 4 Tbsp oil
- 1 Tbsp soy sauce
- 1 clove garlic, minced or pressed
- For the basting sauce:
- 3 Tbsp apple cider vinegar
- 1 Tbsp honey
- 1 Tbsp Dijon style mustard
- 1/2 Tbsp horseradish
- 1/3 Tbsp chili sauce
Wipe the pork chops with a moist kitchen towel. Make a few slits at the fat side of each pork chop. Arrange them in a glass or stainless steel bowl.
Mix the ingredients for the marinade and pour atop the pork chops. Let it stand at room temperature for about 4 hours. You may also marinate the chops and put in the refrigerator for 8 hours or longer. Turn at least once.
Mix the ingredients for the basting sauce. Preheat the broiler.
Remove the pork chops from the marinade. Place the chops over the coals or in the broiler.
Baste with basting sauce. Grill for 18-20 minutes, basting and turning the pork chops over to keep from urning until done to your liking.
Meat should no longer be pink. Turn chops for more even browning.
Mix the ingredients for the marinade and pour atop the pork chops. Let it stand at room temperature for about 4 hours. You may also marinate the chops and put in the refrigerator for 8 hours or longer. Turn at least once.
Mix the ingredients for the basting sauce. Preheat the broiler.
Remove the pork chops from the marinade. Place the chops over the coals or in the broiler.
Baste with basting sauce. Grill for 18-20 minutes, basting and turning the pork chops over to keep from urning until done to your liking.
Meat should no longer be pink. Turn chops for more even browning.
Submitted by Apr 14, 2010
15 min
30 min
45 min