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Instructions |
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Use regular thickness pork chops about a half inch, not thin or thick. You can use a butterfly pork chop, simply cut each in half to make four chops.
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Pour the sugar and both sauces into a quart size ziplock, seal and shake until combined. Add the pork chops and marinade overnight. Before cooking remove the pork chops from the ziplock and discard the marinade. Blot the pork chops dry and generously coat both sides of the chops with salt and pepper. You blot them dry because excess moisture will steam the chops on the grill, you want them to sear.
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Preheat the grill to high heat, clean it, ensure the drip pans are clean. Spray the grates with non-stick spray or use a paper towel coated with olive oil and use your tongs to coat the grates.
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Add the pork chops and turn down to medium-high heat. Cook for 3 minutes then turn the chops 1/4 so you can get a crosshatch seared into the chops. Cook for another 2 minutes and flip. Repeat. Remove from the grill and allow to sit for about 5 minutes to recirculate the juices. If you have thin 1/4 inch or thick 1 inch pork shops increase or decrease the cook time. Times vary per grill, if they are over cooked you know for next time if under cooked toss them back on the grill for a minute.
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Suggestions |
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Serve with grilled vegetables and some sort of potato or rice
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Originally Submitted
11/28/2017
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