Grilled Sweet and Tangy Pork Chops (Patrick and Gina Neely) |
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Prep Time: 15 Minutes Cook Time: 14 Minutes |
Ready In: 29 Minutes Servings: 4 |
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Ingredients:
4 (1 1/2-inch thick) center cut bone in pork chops |
neely's seasoning salt, recipe follows |
sweet and tangy glaze, recipe follows |
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 |
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 |
Directions:
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.
4. Seasoning Salt:
5. 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.
6. You can store the remaining Seasoning Salt in an airtight container for up to 6 months.
7. Sweet and Tangy Glaze:
8. 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.
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