- Makes: 12 servings
Barbecued Pork Chops on a Stick
cups cider vinegar
cup dried tart cherries
dried ancho chile peppers, stemmed, seeded, and cut up
cloves garlic, slivered
teaspoon ground coriander
teaspoon ground cloves
6 ounces boneless pork loin chops, cut 1 inch thick
8x1/4-inch-thick wooden skewers, dowels, or bamboo chopsticks*
salt and black pepper
- In a large saucepan combine vinegar, ketchup, onion, dried cherries, honey, chile peppers, garlic, coriander, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until dried cherries and chile pepper are softened and mixture is slightly thickened. Cool slightly. Transfer mixture to a blender or food processor. Cover and blend until nearly smooth; set aside.
- Sprinkle chops with salt and pepper as desired. Insert a wooden skewer into a short side of each chop.
- For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 7 to 9 minutes or until chops are slightly pink in center and juices run clear (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill/ Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as directed.) Brush sauce over chops during the last 5 minutes of grilling. If desired, reheat and serve additional sauce on the side.
From the Test Kitchen
To prevent wooden skewers, dowels, or chopsticks from burning while grilling chops, soak them in water for 30 minutes before inserting into chops.
Nutrition Facts (Barbecued Pork Chops on a Stick)
- Per serving:
- 438 kcal cal.,
- 23 g fat
- (8 g sat. fat,
- 3 g polyunsaturated fat,
- 10 g monounsatured fat),
- 101 mg chol.,
- 291 mg sodium,
- 22 g carb.,
- 1 g fiber,
- 17 g sugar,
- 35 g pro.
- Percent Daily Values are based on a 2,000 calorie diet