All four of us love grilled pork chops. And now that Mr. Steam has become a pro at cooking them on the grill, we usually like them with just some simple salt and pepper to let the porky goodness shine through. The trick to a good grilled pork chop is two things.
- Instant read thermometer. You want your pork to read about 150 deg F. Then let that chop rest for a 5 minutes under some foil.
- Thick cut chops, at least 1 inch. It is very hard to get a thin pork chop to the right cooked temperature. Almost always they will get over cooked on the grill. Save your thin chops for pan frying.
Of course bone in pork chops will have more flavor and be juicy. But the two steps above will give you juicy tender pork chops every time.
That said, I have been wanting to try some new flavors out on our pork. I am not a fan of store bought BBQ sauces as they are FAR too sweet for me. But I don’t relish the idea of making a home made sauce.
Then I got this jar of Wildtree cranberry jalapeno jelly and had NO CLUE what to do with it.
- 6-8 thick cut pork chops (bone in or not, your choice)
- Salt & pepper
- 1/2 c Wildtree cranberry jalapeno jelly or 1/4 c cranberry sauce and 1/4 c hot pepper jelly
- 1/2 c BBQ sauce (I used Sweet Baby Rays original)
- 2 t dried mustard
- Bring the pork chops to room temperature and sprinkle both sides with salt and pepper.
- Mix the jelly, BBQ Sauce and mustard.
- Grill the chops for about 5 minutes per side. Brush with the sauce and cook for a few minutes per side.
- Check for temperature the chops should be between 145 (med rare) and 150 (med).
- Server with the extra sauce. (Be sure you ONLY bush the chops AFTER they are cooked on the outside or you can’t serve the extra sauce.)