Prep 20 mins
Cook 20 mins
Posted for 2006 Zaar World Tour - Asia. This recipe is adapted from a cooking websites newsletter.
- 118.29 ml brown sugar, firmly packed
- 118.29 ml apple juice
- 59.16 ml vegetable oil
- 14.79 ml soy sauce
- 2.46 ml ground ginger
- salt and pepper
- 9.85 ml cornstarch
- 118.29 ml water
- 6 boneless pork chops
- Preheat an outdoor grill to high heat.
- In a small saucepan add brown sugar, apple juice, oil, soy sauce, ginger, salt, and pepper, stir until well combined. Bring mixture to a boil.
- Stir together water and cornstarch in a small bowl and whisk into brown sugar mixture. Stir until thick and bubbly.
- Brush grates lightly with oil before placing chops on grill. Cook for approximately 10-12 minutes over hot coals, turning once.
- Baste pork chops with sauce just before removing from grill and serve remaining sauce on the side.
Oh wow, wow, wow! These pork chops are soooooooooo good. I did make a couple of substitutions: I used bone-in pork chops (personal preference) and I used pineapple juice instead of apple juice because that was what I had on hand. I grilled the pork chops on my Cuisinart grill because it was too cold to grill outside. The glaze for the pork chops is outstanding...it really made this whole dish. I will be making this recipe often in the future. Made for Make My Recipe Reunion Tag Game December 2012.
Wow! The flavor of this sauce was great. I sometimes found it hard to keep pork chops moist, but this marinade really worked, and tasted fabulous too. I actually ended up pouring some of the sauce over some couscous too! I accidentally added the cornstarch before bringing the liquid to a boil, so I waited until it was almost boiling and then added the water, and it was just fine...no lumps and thickened just right. Oh, I used a half batch of marinade for 4 small chops. This one is going into my 10 star cookbook! UPDATE: I decided to make this again tonight but had no apple juice in the house, so I subbed a wheat beer. Wonderful flavor this way too!
So easy but one you could use as part of a selection for a summer BBQ for friends & family. I did add 1tsp crushed ginger & 1tsp of crushed garlic to the sauce just before basting the meat. This kicked it up a little more to offset the sweetness. My DH who doesn't normally like sweet sauces thought this was great. I also plan to use the same sauce on some grilled chicken.....I am sure it will work well. :) Made for Aus/NZ sap September 2009