The Yankee Chef: Apple Orchard Grilled Pork
1 (14-ounce) bottle ketchup
1 cup apple jelly
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 tablespoon Dijon-style mustard
3 tablespoon chili sauce
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon ginger
4 boneless pork loin chops(4-ounces each)
In a small saucepan over medium heat, whisk together all ingredients except pork. Bring to a boil and whisk until smooth. Remove from heat to cool to room temperature. Grill your chops over medium heat with the lid closed for 4-6 minutes per side or until done inside. In the last 2-3 minutes of cooking, start slathering barbecue sauce over both sides of the chops. Never mind about the old adage "never flip meat over more than once," start flippin'!
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