Tuesday, April 19, 2011

Grilled Sweet and Tangy Pork Chops

So, I got to page 5 of my 15 page paper today. I had only aimed for page 3 so I am really happy with my progress. So far the information I have come up with is very interesting and once the paper is finished, I might be willing to post about it.

In celebration of my progress, I decided to take a moment and post a couple of recipes from this past week or so. With how much work I have had lately, it makes it hard to keep up with the blog, so it takes a back burner to my school work. I apologize about that, but I hope to get back to it once things start to slow down.

For now, here is a recipe I made the other night. It is based off of a recipe by the Neely's of the Food Network. It was really, really good. I served it with corn on the cob and potato salad.


  • 4 (1 1/2-inch thick) center cut bone in pork chops
  • Emeril's Essence
  • Sweet and Tangy Glaze, recipe follows


-Preheat the grill to medium-high heat.

-Season the pork chops lightly on both sides with the Seasoning Salt.

-Grill the chops for 5 to 7 minutes per side. Brush them with the Sweet and Tangy Glaze the last 5 minutes of grilling.

Sweet and Tangy Glaze:
  • 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
  • Kosher salt and freshly ground black pepper

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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