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Grilled Pork Chops

4 pork chops, bone-in or boneless, about 1-1/4 inches thick
1/3 cup cider vinegar
1/2 cup molasses, sorghum or cane syrup
1/2 cup prepared mustard
3 tablespoons Worcestershire sauce
1/2 teaspoon crushed red pepper flakes

Place chops in a self-sealing plastic bag; in a small bowl stir together remaining ingredients and pour over chops, seal bag and let stand at room
temperature for one hour (or refrigerate overnight). Remove chops from marinade (discarding remaining marinade) and grill over medium-hot coals for
a total of 12-15 minutes, turning as necessary to brown evenly. Serve chops immediately.

Servings: 4

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