FanPost

CN Cookbook: Glazed Pork Chops.

Simple and easy.

4 thick cut pork chops (Bone in preferred, but boneless is alright)

1 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 Tbsp Raw Sugar (Brown sugar is allowed, raw is better)
1 Tbsp Kosher Salt
1 Tbsp Ground Black Pepper (freshly ground is best)

1/2 cup Honey
1/2 cup Balsamic Vinegar

Combine honey and vinegar and put aside (whisk is easiest).

Combine onion and garlic powders, sugar, salt and pepper. Take room temperature chops and season LIBERALLY with seasoning.

Go to grill and warm up on high for 10 minutes. You can use a grill pan and/or cast iron indoors, but best to have a good ventilation system, otherwise don't do that.

When grill is hot, place chops on grill, close lid, wait 2 minutes. After 2 minutes, lift lid and turn chops 90 degrees. Close lids, wait 2 more minutes.

After 2 minutes, raise lid and baste chops with honey/balsamic glaze liberally with basting brush, and then flip. Close lid, wait 2 minutes.

After 2 minutes again, lift lid and turn chops 90 degrees then baste with honey/balsamic glaze liberally again. Close lids, wait 2 more minutes.

After those 2 more minutes, take chops and place in aluminium foil pouch to rest for 5-7 minutes. Take unused glaze and serve individual servings for each chop.

After 10 minutes, put chops on plate. Put accompanying items on plate. Say grace, then eat (You will then realize when the bone-in chops are good, as you will then have a handle to hold these things as you eat every savory piece)

(2 minutes a turn gives you a medium chop. If you're a scaredy cat and believe you need to eat your pork well done, then go 3 minutes instead.)

This FanPost created by a registered user of Corn Nation.

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