6
25

Description

Tired of the same ol' barbecue? Try these slightly sweet chops. Since the marinade is used as part of the glaze, be sure to follow directions and heat it to a rolling boil before using it as the glaze. Serve with rice pilaf and steamed carrots and snow peas.

Ingredients

  • 4 butterflied pork chops (about 4 ounces each)
  • 1 teaspoon ground ginger
  • 2 cloves garlic (minced)
  • 3 tablespoons soy sauce
  • 1/2 cup honey
  • 2 tablespoons butter (melted)

Directions

  1. Rub each chop with ginger and garlic. Combine soy sauce, honey and butter. Place chops and marinate in self-sealing bag. Marinate chops for at least 2 hours or overnight in refrigerator.
  2. Remove chops and discard marinade. Grill chops directly over heat for about 10-12 minutes, turning once until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
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