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Glazed Pork Chops for 2

Rosemary adds a special touch to these beautifully glazed chops that are just right for any weeknight meal. Louise Gilbert - Quesnel, BC
  • Total Time
    Prep: 10 min. + marinating Grill: 10 min.
  • Makes
    2 servings

Ingredients

  • 2 tablespoons ketchup
  • 1 tablespoon packed brown sugar
  • 1 tablespoon white vinegar
  • 1 tablespoon orange juice
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon dried rosemary, crushed
  • 2 bone-in pork loin chops (1/2 inch thick and 7 ounces each)

Directions

  • In a small bowl, combine the first seven ingredients. Pour 3 tablespoons 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 or until a thermometer reads 145°, basting occasionally with reserved marinade. Let meat stand for 5 minutes before serving.

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