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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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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:
2 tablespoons ketchup |
1 tablespoon packed brown sugar |
1 tablespoon white vinegar |
1 tablespoon orange juice |
1 tablespoon worcestershire sauce |
1/2 teaspoon minced garlic |
1/8 teaspoon dried rosemary, crushed |
2 bone-in pork loin chops (1/2 inch thick and 7 ounces each) |
Directions:
1. In a small bowl, combine the first seven ingredients. Pour 3 tablespoons 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 or until a thermometer reads 145°, basting occasionally with reserved marinade. Let meat stand for 5 minutes before serving. Yield: 2 servings.
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