Despite the fact that Utah is getting a late season snow warning, grill season has begun – at least at our house. One of our favorite things to grill is a nice bone in pork chop. I like bone in pork chops because the bone adds to the flavor, and my boys like bone in because it gives them a handle to hold onto while they go to town. I’ve been assured it’s a caveman thing similar to eating turkey legs and chicken drumsticks. I’ve learned to accept these things.
One of our favorite pork chops recipe is actually very simple. We marinade the chops for about two hours, then cook them over medium heat until they’re around medium in the center and then crank up the heat for a quick char. Then we douse the whole thing in Cornaby’s Peach Habanero Sauce and eat up. The light sweetness of the peach is really good with pork and the habanero pepper adds a nice zing. I also like Cornaby’s Raspberry Jalapeno with this method if you want a slightly sweeter and less hot sauce.
Bring a jar to your Memorial Day party and add a zip you won’t forget!
Pork Chops with Peach Habanero Sauce
4 medium pork chops 1/2-3/4 inch thick
1/4 cup olive oil
2 Tablespoons Worcestershire sauce
2 Tablespoons Red Wine vinegar
1 teaspoon spicy mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 generous Tablespoon garlic
1 Tablespoon Ultra Gel
splash of orange juice
Combine all ingredients except for the pork chops and Peach Habanero Sauce in a large zip top bag. Shake well to mix. Add chops and allow to sit for 2 hours in the fridge. Remove from fridge and discard excess marinade. Grill at medium heat until a meat thermometer reads medium to medium-well (~160 F). Turn up grill and give a quick 30 second char on both sides for flavor and color. Let rest for 10-15 minutes before serving.
Top with Cornaby’s Peach Habanero Sauce.