While grill marks can be very appetizing, sometimes those nice, blackened marks on certain types of meat, may indicate the cooking was done at too high a temperature or for too long.
This stands true for pork chops. They dry out so easily when cooked quickly on a really hot grill. It just doesn’t work.
The key is low heat and a bit of babysitting. The result, company worthy Apricot Glazed Grilled Pork Chops. Now, when’s the last time your chops were company worthy? I’m telling you, this method makes the most delicious and juicy chops you could ever imagine.
Even the next day, warmed in the microwave, the chops are still oozing flavor and remain juicy.
As always, give it a shot, you will love it.
It all starts with a three hour marinade of extra-virgin olive oil, fresh lemon juice, apple cider vinegar, kosher salt and freshly ground pepper. Pour the marinade over the pork chops. If the marinade does not cover them completely, turn the chops over after 1-1/2 hours.
Preheat all grill burners on high for 15 minutes. Turn all burners down to low and place the pork chops on the grill. Baste with the marinade from the pan and close the grill. Turn, rotate and baste the chops every five minutes for 25 minutes. Your grill will have its own hot spots, rotate the chops around them for even cooking.
The meat after the first turn will appear as if it is not even cooking, that’s a good thing. Just keep basting, turning and rotating.
Once the chops have cooked through baste one side with the apricot glaze. (Make sure you are using a new basting brush as opposed to the one you used for the marinade to prevent contamination.)
Turn the basted chop over and brush remaining side with the glaze, turning again to heat through. After you put the glaze on the chops they should not be on the grill long otherwise they will burn. At this point the pork chops are cooked through and you are just caramelizing the glaze slightly.
You can brush on the remaining glaze before serving for a nice finish. They are so tender and delicious you will not believe it’s a pork chop.
Apricot Glazed Grilled Pork Chops
For the marinade:
1/2 cup extra-virgin olive oil
1/3 cup fresh lemon juice
1/4 cup apple cider vinegar
Kosher salt and freshly ground pepper
3-1/2 pounds bone-in assorted pork chops
For the glaze:
1/2 cup white wine
1/4 cup apricot jam
1/2 teaspoon dried thyme leaves
Bring the glaze to a boil and simmer until reduced by half and is thick and syrupy. Set aside.
In a small bowl whisk together olive oil, lemon juice, vinegar, salt and pepper. Pour the marinade over the pork chops. If the marinade does not cover them completely, turn the chops over after 1-1/2 hours.
Preheat all grill burners on high for 15 minutes. Turn all burners down to low and place the pork chops on the grill. Baste with the marinade from the pan and close the grill. Turn, rotate and baste the chops every five minutes for 25 minutes. Your grill will have its own hot spots, rotate the chops around them for even cooking.
The meat after the first turn will appear as if it is not even cooking, that’s a good thing. Just keep basting, turning and rotating.
Once the chops have cooked through baste one side with the apricot glaze. (Make sure you are using a new basting brush as opposed to the one you used for the marinade to prevent contamination.)
Turn the basted chop over and brush remaining side with the glaze, turning again to heat through. After you put the glaze on the chops they should not be on the grill long otherwise they will burn. At this point the pork chops are cooked through and you are just caramelizing the glaze slightly.
You can brush on the remaining glaze before serving for a nice finish.
One Year Ago Today: Petiquette. Is There Such A Thing?
