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.
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.
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.
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.)
If only I hadn’t messed up.
Live and learn. (I hope!)