Fire Cook’s Pork Chops

This is my favorite way to prepare pork chops.  My husband likes to get the grill really hot and sear each side for 1-2 minutes, and then he turns it down to medium and finishes cooking them.  He says he doesn’t have to baste them this way and the flame doesn’t shoot up and scorch the outside causing charcoal on the outside and dry meat on the inside.

Fire Cook’s Pork Chops

8 pork chops, 1-inch thick
Large resealable plastic bag
¾ cup ketchup
¾ cup pure maple syrup
¼ cup Worcestershire sauce
3 tablespoon butter
3 tablespoon prepared mustard
2 tablespoon vinegar
2 tablespoon oil
1 teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon pepper
1. Combine all marinade ingredients in a saucepan. Bring to a boil over medium heat; reduce heat and simmer 5 to 10 minutes. Let cool. 2. Place chops in a bag. When sauce is cool, pour it over chops. Seal bag and refrigerate at least 2 hours or overnight.
3. Preheat grill to medium heat. Remove chops from bag. Grill about 10-12 minutes per side, or until no longer pink and internal temperature reaches 145°. Baste every few minutes with sauce. Remove from grill and rest 3-5 minutes.
4. If desired, pour remaining sauce into a small saucepan. Bring to a boil over medium heat for 10 minutes; serve with chops.
5. Serve chops with sauce, green beans and baked potato.

From: “Marlboro Cook Like A Man Cookbook”, In the back of the book, there are names of those who contributed to the cookbook but the names are not directly linked to the recipes. 2004 Philip Morris.

2 thoughts on “Fire Cook’s Pork Chops

  1. I’ve heard from more than one reliable source that searing and then finishing pork chops in low to medium heat is *the* way to keep them moist and tender, so I will definitely be following your lead on it. 🙂 It’s been way too long since I fixed good old pork chops!

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