The secret to these ultra-juicy and moist pork chops? Brush on the quick honey-mustard glaze right before you finish grilling.
cup chili sauce
tablespoons rice vinegar
teaspoon dry mustard
(6-oz.) bone-in pork loin chops
teaspoon garlic-pepper blend
Heat gas or charcoal grill. In small saucepan, combine all glaze ingredients. Cook over low heat for 3 to 5 minutes or until thoroughly heated and flavors are blended, stirring occasionally.
Sprinkle both sides of each pork chop with garlic-pepper blend, paprika and salt.
When grill is heated, place pork chops on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until no longer pink in center, turning once or twice and brushing with glaze during last 5 minutes of cooking time.
Bring any remaining glaze to a boil. Serve warm glaze with pork chops.
To avoid running back and forth from kitchen to grill, outfit yourself with a "tool tote" in which you assemble all the items you'll need for grilling.
To broil pork chops, place on broiler pan; broil 4 to 6 inches from heat using times in recipe as a guide, turning once or twice and brushing with glaze during last 5 minutes of cooking time.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Other Carbohydrate; 4 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.