Sweet and Tangy Pork Chops

The weather here has taken a definite turn towards fall.

Sunny days are much fewer and far between (plus it’s getting dark at night much, much earlier), so I wanted to make this grilling recipe before I wouldn’t be able to anymore — or at least before I’d have a ton of excuses why I couldn’t.

I’d had such success with the Neely’s Honey Orange BBQ Chicken recipe, so I was looking forward to trying another one of their easy, saucy, grill recipes.

The Recipe:

Grilled Sweet and Tangy Pork Chops, from The Neely’s on foodnetwork.com

4 (1 1/2-inch thick) center cut bone in pork chops

Neely’s Seasoning Salt:

  • 2 T kosher salt
  • 1 T onion powder
  • 1 t freshly ground black pepper
  • 1 t garlic powder
  • 1/4 t celery seed
  • 1/4 t cayenne pepper
  • 1/4 t smoked paprika

Sweet and Tangy Glaze:

  • 1/4 c apple cider vinegar
  • 1/4 c tablespoon real maple syrup
  • 2 T ketchup
  • 2 T Dijon mustard
  • 1 dash Worcestershire sauce
  • 1 dash hot pepper sauce
  • Kosher salt and freshly ground black pepper

Preheat the grill to medium-high heat.

Season the pork chops lightly on both sides with the Seasoning Salt. 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.

{Printable Recipe}

The Results:

I’m not gonna lie, I might have skimmed again (assuming it was so easy, there was no room for a mistake).

And that might have caused me to, um, rub the pork (insert 13 year-old boy snicker) with the Seasoning Salt – as opposed to just sprinkling it on lightly as it specifically says in the recipe.  That may have made the chops a tad bit salty.

Looking at this picture, and all the Seasoning Salt, I relive my mistake once again.

There was some good news, though.

1.  Hubs’ piece was less salted, so you really got a chance to enjoy the sweet and tangy glaze.  And it was really good!

2.  This is what I served with the delectable quinoa I made, so I still call the meal a success.  (And this might possibly explain why I had 4 servings of the quinoa – besides how tasty it was.)

The final verdict – I would definitely make this again, following the directions much more closely.  It had the potential to be a really good pork chop.

If only I hadn’t messed up.

Live and learn.  (I hope!)

11 thoughts on “Sweet and Tangy Pork Chops

  1. LOL! I would totally do that. I easily misread steps, miss steps all together, and forget ingredients all the time! It sounds like these were pretty salvageable though. 🙂 They sure look good to me! I love the mix of flavors – sweet and tangy is always tops in my book.


  2. The chop looks fantastic and the quinoa as well. I really want to try you quinoa recipe. Love the addition of beans. I’ve been gone for a few days and totally away from electronic devices…oh my….I have a lot of catching up to do on reading my favorite blogs! Happy Halloween Courtney!


  3. I have the Neely’s cookbook, but haven’t used it yet. Glad to know you’ve tried a couple of their recipes and have liked them. These chops look really, really, really good.



Comments make me happy.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s