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- Cook's Notes: Juicy pork chop smothered in a tasty balsamic, honey and mustard sauce with a hint of blackberries. A BBQ meal that's quick, delicious and company worth. Add a side of Tex-Mex Cauliflower Rice Salad, slice of fruit and roasted potatoes and your 4th of July meal is ready to go. I used a piece of foil to grill chops as sauce is sticky. Recipe from closetcooking.com
Ingredients:
1 pound pork chops
1/4 cup balsamic vinegar
1/4 cup honey
1/4 cup blackberry jam
2 tablespoons Dijon mustard
1 tablespoon sriracha (or to taste)
1 tablespoon soy sauce (or tamari or omit for gluten-free)
2 cloves garlic, chopped
Directions
Mix marinade and place in a zip loc bag with chops. Marinate the pork chops in the mixture for 30 minutes, turn a few times.
Place a colander over a bowl in the sink and drain marinade. Place drained marinade in a saucepan and cook on medium low until thickened. Use marinade/sauce for basting.
Place chops on a piece of foil and grill chops 10-12 minutes per side. Baste frequently.
Roxie is in the spirit of the 4th with another wardrobe change. Enjoy your day.
1 pound pork chops
1/4 cup balsamic vinegar
1/4 cup honey
1/4 cup blackberry jam
2 tablespoons Dijon mustard
1 tablespoon sriracha (or to taste)
1 tablespoon soy sauce (or tamari or omit for gluten-free)
2 cloves garlic, chopped
Directions
Mix marinade and place in a zip loc bag with chops. Marinate the pork chops in the mixture for 30 minutes, turn a few times.
Place a colander over a bowl in the sink and drain marinade. Place drained marinade in a saucepan and cook on medium low until thickened. Use marinade/sauce for basting.
Place chops on a piece of foil and grill chops 10-12 minutes per side. Baste frequently.
Roxie is in the spirit of the 4th with another wardrobe change. Enjoy your day.
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