Summer Solistice

 

Raspberry Balsamic Chipotle Grilled Pork Chops

The recipe is adapted from closetcooking.com and the tasty BBQ sauce has a little kick with a touch of raspberry sweetness added. It makes 2 cups and is enough for 4- 6 pork chops or a rack of ribs. Any leftover sauce, refrigerate in a covered jar. Oh, sooo good!
Cooking tip: For easier prep, arrange all sauce ingredients on the counter next to the blender, adding in each one at a time. 
Ingredients Raspberry Balsamic Chipotle BBQ Sauce

• 2 cups raspberries fresh (or thawed frozen)
• 1/2 cup ketchup
• 2 tablespoons seedless raspberry preserves/jam
• 2 tablespoons honey
• 2 tablespoons good white balsamic vinegar or Pomegranate Quince
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 chipotle chili in adobo, chopped, drained on a paper towel
• 1 clove garlic, grated
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard

Pork Chops

• 4-6 pork chops
• Salt and pepper to taste 

Sauce Directions:

• Puree everything in a food processor or blender. It's an option to strain seeds though it was not a problem for me to leave seeds in the sauce. Taste test for balancing ingredients. 

For the Grilled Pork Chops Directions:

• Heat the grill or a grill pan to medium-high heat, season the pork chops with salt and pepper to taste, place them on the grill and cook until lightly golden brown on one side, about 8 minutes, flip them and cook until the pork chops are done, about 8 minutes, before basting in the BBQ sauce and enjoying them!
• Baste chops frequently with sauce during cooking time.
• Option: Add 1 teaspoon of liquid smoke to the BBQ sauce.