Pork is not just the other white meat; it’s the better white meat. It’s almost as economical as chicken, and definitely more so than beef. You have to work pretty darn hard to make it dry and tough, unlike beef and chicken. It seems to soak up the flavor of marinades like a sponge, and you can bake, fry, broil, grill or cook it just about any way you like.
What about dessert, you say? Back in the olden days, before people became terrified of any fat that is solid at room temperature, comes from an actual (formerly) living creature, and was not created and/or processed in a lab by people in pristine white lab coats, donuts were fried in pork fat. How ‘bout them apple fritters?
Now that I think about it, if I had to pick a food animal to take with me to a desert island, it would be a pig. Of course I would probably make friends with it, name it Wilson, and we would both live happily ever after, subsisting on a diet of grass and coconut husks.
And so in celebration of the humble porcine, I offer you this ridiculously simple recipe for sweet and hot grilled chops that’ll make you at least think about skipping the poultry section on your next shopping trip and heading straight for the Wilson…er…pork section instead.
Hot and Sweet Glazed Pork Chops
2 lbs bone-in pork loin chops, about ½ inch think
4 tbsp honey
4 tbsp Dijon mustard
½ tsp red pepper flakes
1 cup unsweetened apple juice
Combine all the ingredients except the pork in a small saucepan and bring to a gentle boil over medium high heat. Simmer until the glaze is reduced by half. It should be thick enough to coat the back of a spoon. Let cool completely. Reserve half of the glaze for a dipping sauce.
Preheat grill to medium high. Season the chops with salt and pepper. Brush the glaze on one side of the chop and place glaze side down on the grill. Brush more glaze on the top side. Cook for 4 minutes, then turn. Add more glaze to the top, and cook for another 4 minutes. Continue glazing and turning the chops frequently, for a total cooking time of 15-20 minutes. The chops should read about 145°F to 150°F on an instant read thermometer. Let rest for 5 minutes before serving with the reserved glaze for dipping.
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