Juicy, tender and basted over hot coals with a spicy, exotic sauce – these pork chops call for a simple dinner for family and friends.
The basting mixture is also the sauce served with the grilled chops, and can be made well in advance so you can enjoy your company, even if it’s your own family!
There’s nothing here that can’t be easily found in the market, so make a batch or two of the sauce and keep some on hand. It freezes well.
Grilled Brown Sugar Pork Chops
6 boneless pork chops, 3/4-inch or thicker
½ cup brown sugar
½ cup unsweetened apple juice
1 tablespoon soy sauce
2 tablespoons olive oil
½ teaspoon ground ginger
Kosher salt and ground black pepper
1 tablespoon cornstarch
2 or 3 tablespoons cold water
Light a charcoal barbeque or heat a gas grill. Lightly oil the grate.
Combine the brown sugar, apple juice, soy sauce, olive oil and ground ginger in a small saucepan and bring it to a boil. Make a paste of the cornstarch and water and whisk it into the mixture. Stir until the sauce is thickened. Remove it from the heat and let it cool.
Season the chops with the kosher salt and black pepper. Grill the chops 10 to 12 minutes per side, depending on their thickness. Just before you remove the chops from the grill, brush them with some of the sauce. Serve the remaining sauce on the side.
Good To Know – This is another one of those flexible recipes that can be amended to suit your needs.
No grill? No problem. Preheat the oven broiler and line the broiler pan with aluminum foil. Season the pork chops with kosher salt and ground black pepper and spoon some of the sauce over the top of each.
Broil the chops, as far from the heat source as possible, for about 7 minutes per side. Turn them over, spoon more sauce and continue to broil until they are done to your liking. The sauce will develop a lovely burnt-sugar topping, turning the sweet to savory.
Food For Thought – Try making a few amendments to the sauce once you have the technique down.
Other fruit juices, such as pineapple, orange or mango will blend well with the brown sugar. Although apples are a classic pairing with pork, a puree of mango, pineapple or orange will easily take the place of apple juice. Even apple cider will provide an extra bit of zip.
Whatever you end up with as your favorite, make extra to use with chicken, ribs and ham.
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