Molasses-Glazed Pork Chops
These grilled pork chops get a dark, sticky glaze from molasses balanced by cider vinegar, lime juice and a good dose of cayenne. The marinade does double duty, soaking the meat first and then boiling down into a brushing sauce and table sauce. The quarter turn on the grill gives neat crosshatch marks, and a 10 minute rest keeps thick rib chops juicy.
Instructions
Put the pork chops in a large zip-top bag. Mix the liquid ingredients together, pour them into the bag, and seal it. Leave the chops in the fridge to marinate for at least 30 minutes.
Lift the chops out of the bag and keep the marinade. Mix the dry seasonings together and rub them over the meat. Heat your grill as high as it will go.
Pour the reserved marinade into a pot and boil it for 10 minutes. This makes it safe to use as a brushing glaze and as a sauce at the table.
Lay the chops on the hot grill and cook for 2 minutes, brushing them with the boiled marinade. Turn each chop 90 degrees to give crosshatch grill marks, then cook for another 2 minutes, brushing again.
Flip the chops and repeat on the second side, with 2 minutes, a quarter turn, and 2 more minutes, brushing throughout. Take them off the grill and let them rest for 10 minutes. Serve with the extra marinade on the side.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
