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Apple Orchard Grilled Pork
By Jim Bailey, a.ka. "The Yankee Chef"

Want your "other white meat" grilled with the perfect seasoned barbecue sauce
slathered over all sides? Not too sweet, not too spicy and with that beautiful
taste of New England that makes this barbecue sauce stand out among the rest.

1 (14-ounce) bottle ketchup
1 cup apple jelly
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 tablespoon Dijon-style mustard
3 tablespoon chili sauce
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon ginger
4 boneless pork loin chops (4-ounces each)
 
In a small saucepan over medium heat, whisk together all ingredients except
pork. Bring to a boil and whisk until smooth. Remove from heat to cool to room
temperature.

Grill your chops over medium heat with the lid closed for 4-6 minutes per side
or until done inside. In the last 2-3 minutes of cooking, start slathering barbecue
sauce over both sides of the chops.

Never mind about the old adage "never flip meat over more than once", start
flippin'!


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...celebrating the unique character & culture of Maine, New Hampshire & Vermont!
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About the author: Jim Bailey is The Yankee Chef™. Bailey is a third
generation chef, a New England food historian and food columnist. His
new cookbook is called
The Yankee Chef: Feel Good Food for Every
Kitchen. He would love to hear from anyone about their old family
recipes. Email Jim Bailey any questions or comments:

theyankeechef@aol.com
.
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont