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.
- 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)
- 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.
- 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.