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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Rosemary adds a special touch to these beautifully glazed chops that are just right for any weeknight meal. Louise Gilbert - Quesnel, BC Ingredients:
1/2 cup ketchup |
1/4 cup packed brown sugar |
1/4 cup white vinegar |
1/4 cup orange juice |
1/4 cup worcestershire sauce |
2 garlic cloves, minced |
1/2 teaspoon dried rosemary, crushed |
8 bone-in pork loin chops (7 ounces each) |
Directions:
1. In a small bowl, combine the first seven ingredients. Pour 3/4 cup into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Grill pork, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting occasionally with reserved marinade. Let meat stand for 5 minutes before serving. Yield: 8 servings.
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