The Yankee Chef: Apple Orchard Grilled Pork

Want your 'other white meat' grilled with the perfect seasoned barbecue sauce slathered over all sides? Not too sweet, not too spicy and with that beautiful taste of New England that makes this barbecue sauce stand out among the rest.

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'!


If you'd like to leave a comment (or a tip or a question) about this story with the editors, please email us. We also welcome letters to the editor for publication; you can do that by filling out our letters form and submitting it to the newsroom.

Powered by Creative Circle Media Solutions