Recipe by Chef mariajane
Give the pork lovers at your Labor Day weekend grilling party a taste of these glazed pork chops. Serve with the season's local grilled vegetables and you will win raves.
Top Review by Mistyveil
The glaze did not thicken even after having the saucepan on low-medium for 20 minutes. It separated as I tried to apply it to the pork, and it resembled a marinade rather than a glaze. It seemed to be a lot of oil. The amount of the mixture could have covered 4 times as many pork chops as called for in the recipe. The end result did not add any memorable taste. Although the instructions stated the preparation time was minimal, it was a multi-step and lengthy process that did not make the recipe worth while. I would like to think I did something wrong, but to be honest, I wasn't impressed enough to try it again. Sorry. This recipe was a dud.
- 1⁄2 cup brown sugar, firmly packed
- 1⁄2 cup apple juice
- 1⁄4 cup canola oil
- 1 tablespoon sodium-reduced soy sauce
- 1⁄2 teaspoon ground ginger
- salt and pepper, to taste
- 1 tablespoon cornstarch
- 1⁄2 cup water
- 6 boneless pork loin chops (each 1 - inch thick)
Directions See How It's Made
- Preheat grill on high for 10 minutes. Meanwhile, in a small saucepan, over medium heat, combine brown sugar, apple juice, canola oil, soy sauce, ginger, salt and pepper to taste, bring to a boil.
- In a measuring cup or small bowl, whisk cornstarch into the water and mix into brown sugar mixture. Cook, stirring constantly until bubbling and thickened. Reduce grill to medium-high heat.
- Grill chops on oiled grill, brushing often with brown sugar glaze, about 6-8 minutes per side, or until digital thermometer inserted sideways into the center of each chop reads 160°F Do not over cook.