These pork chops have a delicious marinade that can be made into a sauce, if desired. Barb L.
½ cup hickory barbeque sauce
4 Tbsp low sodium soy sauce
¼ cup Flying Olive Honey Ginger, Peach, or Pineapple Balsamic Vinegar or a Combination of Choice
4 large cloves garlic, minced
1 rounded Tbsp fresh, peeled, minced gingerroot
1 Tbsp Flying Olive Chipotle, Harissa, Cayenne Red Chili, or Garlic Extra Virgin Olive Oil plus a little more for oiling the grate
For the Pork Chops:
4 pork loin chops, about 4-6 ounces each (1-1 ½ lb)
½ cup water, if making the marinade into a sauce
Mix together the marinade ingredients. Place the pork chops in a zip-lock bag or a glass baking dish and add the marinade. Turn to coat. Place on the counter for 30 minutes or in the refrigerator for lup to 1-2 hours.
While the pork is marinating, place a little Flying Olive EVOO on a paper towel. Hold the towel with tongs and lightly oil the grill grates. Heat the grill to medium-high. You can also preheat the broiler.
Drain the pork. If desired, pour the marinade into a small saucepan. Stir in ½ cup water and bring to a boil over high heat. Boil for at least 5 minutes to destroy the harmful bacteria.
Place the pork on the grill or broiler rack. Close thecover, or broil about 4-5 inches from the heat for about 3-4 minutes, depending on the thickness of the chops. Turn over and continue grillin/broiling until the chops are done, about 2-4 additional minutes. An instant-read thermometer should register 145 degrees.
Remove from the grill and let stand for 3 minutes under loose aluminum foil before serving. If making the sauce, serve drizzled on the chops or along side the pork chops. (Photo shows without the sauce)
Submitted by Barb L.