The true life food blog of a home cook, self-proclaimed foodie, vino obsessed, pump wearing diva; who shows her LOVE through her food.

Sweet and Spicy Grilled Pork Chops

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Lately, I have been getting into to making jams, hot sauces, and marinades. Like most things I enjoy it turns into a crazy addiction.  I looked in my cabinet the other day and realized I have a number of permission jams I have not used, and at the time I was actually canning some Kumquat and Citrus marmalade! Yes, this stuff lasts forever but my cabinet space is limited. I decided to try something I do with chicken on a pack pork chops; Sweet and spicy marinade using jam. This recipe is so tasty and so easy there is no excuse not to try it. I did use persimmon jam in this recipe but that ingredient can be replaced with peach or apricot jam (store bought or homemade).  A nice Pinot Noir would pair nicely with this smoky sweet spicy meat. Please try, enjoy and Cheers!

Ingredients:

8 Pork Chops
6 Garlic Cloves
2 inch Ginger Root
½ cup Cilantro Leaves
1 Jalapeno
¼ cup Peach or Apricot or Persimmon Jam
½ Cup Soy Sauce
3 tsps. Lemon Juice- Fresh
½ cup Olive Oil

 

Directions:

Remove the skin from the ginger root. Chop ginger and jalapeno into large pieces. Using a food processor add ginger, jalapeno, garlic cloves, and cilantro leaves; pulse until finely chopped.  In a mixing bowl add the mix from food processor, jam, soy sauce, lemon juice, and olive oil; whisk together until mixed.  Place pork chops in a large re-sealable bag or bowl; pour marinade over pork chops and seal.  Place pork chops in the refrigerator to marinade at least 2 hours (the longer the better).

Heat grill to medium heat. Remove pork chops from the bag and place on the grill. After 4-5 minutes, baste with marinade and flip over.  Cook the other side for an additional 3-5 minutes.  Remove from grill; allow pork chops to rest for a few minutes and serve.

Please note: depending on the thickness of the pork chops the cooking time maybe a bit longer.

Tags: Asian, Main Dish, Pork

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