Prep 5 mins
Cook 10 mins
One recipe you will want to add to your menu selections for sure! YUM!
- 1 cup apricot jam
- 3 tablespoons cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon soy sauce
- 2 teaspoons fresh ginger, grated
- 2 garlic cloves, minced
- 1⁄4 teaspoon cayenne pepper
- 4 (2 lb) pork chops, 1-inch thick
- salt and pepper, to taste
- Preheat grill to med-hot fire.
- In a small pan, combine the jam and vinegar. Over a low heat, cook until jam melts. Stir the mixture constantly.
- Add the soy sauce, ginger, garlic, cayenne pepper. Remove from heat. Separate the glaze into 2 small containers, and set aside. (One will be to glaze the pork chops as they are cooking, and the other will be to put on your chops at the table).
- Trim pork chops. Lightly brush chops with oil.
- Add pepper.
- Place chops on a well-oiled grill.
- Brush glaze on one side of chops, flip over chops, and cook 2-3 minutes.
- Brush glaze on the other side, flip the chops over, and cook 2-3 more minutes on that side. (Throw the leftover glaze from this dish away).
- Cut center to check for doneness. You want a light pink blush near the bone.
- Add salt at the table.
- Use remaining container of glaze on chops at the table.
I was looking for a new way to cook pork chops and came upon this recipe. I had everything on hand and went for it. I reduced the ginger to 1 teaspoon, used white vinegar instead of cider and grilled indoors on the stove top and spread the sauce on after to get them slightly crusted. Served with homemade mashed potatoes. EVERYONE fell in love with this recipe including myself. Kudos to the person who created this fabulous recipe for pork. This is now a family favorite.
I'm giving this 5 stars because it looks delicious. However, there needs to be a clarification as far as the glaze is concerned. Brushing raw chops with the glaze at the grill and then using that same glaze at the table is introducing a contamination, due to dipping your brush (whatever you use) into the glaze to brush the raw chops with. I would suggest halving the glaze, using half at the grill and the rest safely as the table, something the recipe wasn't clear about, but anything a cook-in-the-know would realize.
This is sooooo goood!!!! What else can I say I think that sums it up. I could not make with chops as they did not look very good today, so I bought pork fillet steak,s but who cares this is a wonderful glaze and a definite keeper. I got home from work later than expected so I cooked these under the grill rather than on the BBQ as I had planned. I do not think this affected this wonderful recipe at all, apart from not having the great grill marks on the steaks. For such a super quick recipe with an outstanding flavour I would recommend anyone trying. Another winner Linda