Wednesday, March 23, 2011
Grilled Sweet and Tangy Pork Chops
recipe from The Neelys
4 (1 1/2-inch thick) center cut bone in pork chops
Neely's Seasoning Salt, recipe follows Sweet and Tangy Glaze, recipe follows
1. Preheat the grill to medium-high heat.
2. Season the pork chops lightly on both sides with the Seasoning Salt. Remember, we aren't rubbing the chops.
3. 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.
2 tablespoons kosher salt
1 tablespoon onion powder
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/4 teaspoon celery seed
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
Mix the salt, onion powder, black pepper, garlic powder, celery seed, cayenne, and smoked paprika in a small bowl. Reserve a small amount for the Grilled Corn with Feta Cheese recipe. You can store the remaining Seasoning Salt in an airtight container for up to 6 months.
Sweet and Tangy Glaze:
1/4 cup apple cider vinegar
1/4 cup tablespoon real maple syrup
2 tablespoons ketchup
2 tablespoons Dijon mustard
1 dash Worcestershire sauce
1 dash hot pepper sauce (recommended: Tabasco)
Kosher salt and freshly ground black pepper
In a small bowl, mix together the apple cider vinegar, maple syrup, ketchup, mustard, Worcestershire, and hot sauce. Season with salt and pepper, to taste, and refrigerate if not using immediately.
In my opinion: These were delicious! We served it with the grilled corn with feta cheese. Oh, my! I loved the corn.