No photos, it was that good – Glazed Pork Chops

We had a delightful evening last night, catching up with friends we haven’t seen for a while. Yesterday was also the first truly summer-like day we’ve had this year, with humid air and very warm temperatures. Breaking a sweat took nothing more than a deep inhale. Gin and tonics, and grilling was definitely in order.

There’s an upscale grocery store here in town that my grandmother and mother have shopped at (as have I, when the urge to splurge strikes). In addition to really good food they also have really good recipes! Unfortunately, this recipe that I printed out nearly 10 years ago from their web site is no longer found within their online directory of recipes. So glad I relied on paper rather than web in this instance!

It’s quick. It’s easy. And it has a wow-factor. (Score!) With a nice rub of spices, the pork is the perfect foil to the sweet glaze that, thanks to the heat of the grill, drips and clings to every bite of  meat. It looked so good off the grill, in fact, that we couldn’t snap a picture before every last bit had been consumed. No matter the audience, this recipe is a home run every time.

Here’s the recipe:

Glazed and Grilled Pork Chops

  • 1 teaspoon kosher salt
  • 1 teaspoon dried rosemary, crumbled
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 teaspoon coriander seed, crushed
  • 4 boneless pork loin chops, 1 inch thick
  • 1 (10 ox) jar peach spreadable fruit
  • 1/4 cup minced red onion
  • 2 tablespoons mango fat-free dressing and marinade
  • 1 1/2 teaspoons chopped fresh cilantro

In a ramekin, combine first four ingredients; rub on both sides of pork chops, coating evenly.

In a small bowl, combine remaining ingredients; reserve 1/2 cup. Spread 1 tablespoon reserved glaze over top of each chop.

Prepare grill (spray rack with cooking spray). Using direct heat cooking method, arrange chops – glazed side up – on grill rack 4-5 inches over medium coals. Grill, covered, for five minutes; turn. Spread each chop with 1 tablespoon of reserved glaze. Continue grilling, covered until meat thermometer registers 155-160 F or just a hint of pink remains in the center (five to seven minutes). Pass extra glaze if desired.

Serves four.


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