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Pork Chops with Glaze

 Pork Chops with Glaze
Rosemary adds a special touch to these beautifully glazed chops that are just right for any weeknight meal. Louise Gilbert - Quesnel, BC
8 ServingsPrep: 10 min. + marinating Grill: 10 min.


  • 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.
Nutritional Facts: 1 pork chop equals 246 calories, 8 g fat (3 g saturated fat), 86 mg cholesterol, 284 mg sodium, 11 g carbohydrate, trace fiber,

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Pork Chops with Glaze (continued)

Nutritional Facts: 30 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.