Barbecued Pork Chops
4 thick pork chops, about 2 pounds
For Marinade:
4 tablespoons oil
1 tablespoon soy sauce
1 clove garlic, minced or pressed
For Basting Sauce:
3 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon style mustard
1/2 tablespoon horseradish
1 teaspoon chili sauce
Wipe pork chops with a damp kitchen towel. Make a few slits at the fat side
of each pork chop. Arrange pork chops in a glass or stainless steel bowl.
Mix ingredients for marinade. Pour over pork chops. Let stand at room
temperature for about 4 hours. You may also marinate chops in refrigerator
for 8 hours or longer. Turn at least once. Mix ingredients for basting
sauce. Preheat broiler. Remove pork chops from marinade. Place chops over
barbecue coals or in a broiler. Baste with basting sauce. Grill for 18 to 20
minutes, basting and turning chops over to keep from burning until done to
your liking. Meat should no longer be pink. Turn chops for more even
browning.
Tips:
When using chili sauce as a seasoning, remember that sauce varies in flavor.
If you like a more pungent tomato flavor, add some tomato paste. Even
horseradish varies in flavor. Add to sauce according to your liking.
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