- 1/2 cup ketchup
- 1/4 cup packed brown sugar
- 1/4 cup white vinegar
- 1/4 cup orange juice
- 1/4 cup Worcestershire sauce
- 2 garlic cloves, minced
- 1/2 teaspoon dried rosemary, crushed
- 8 bone-in pork loin chops (7 ounces each)
- In a small bowl, combine the first seven ingredients. Pour 3/4 cup into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.
- Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
- Grill pork, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting occasionally with reserved marinade. Let meat stand for 5 minutes before serving. Yield: 8 servings.
Originally published as Glazed Pork Chops in Healthy Cooking August/September 2009, p61
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed Apr. 9, 2012
These were excellent. I used boneless pork chops. I forgot the basting part...can't wait to make them again with extra glaze. Yummy!