It's hot outside. Not that I'm complaining because I'd rather it be 90 degrees then 30 degrees. I can't stand the cold. I just get irritated that the summer is when I have some time off and can really get cooking and baking but I hate turning the oven on because it heats up the house. No we do not have air conditioning. We do have ceiling fans, and they do help, but when it's hot and humid no one wants to be in the kitchen cooking.
So in the summer we grill a lot. Well, let me rephrase that. I prepare the food and my husband does the grilling. It's not that I can't grill, because I can, but it's just that he's so much better at it and it works well having me do the prep work and him cook the actual food. This week #SundaySupper is having a Summer BBQ Party so I thought I better bring something hot off the grill!
While I like marinating meat before we grill it, I don't always remember to do so. Last night was one of those nights. I was busy all day and it just slipped my mind. Thankfully I went onto my Cook's Illustrated account and found grilled pork chops that were basted with a sauce while they were cooking. The sauce sounded delicious to me but I was worried it would be too sweet for Frank. However, after I cooked it up on the stove and it thickened, it was absolutely delicious.
The flavor was slightly sweet but had a tangy, smokey flavor to it. I really liked it. I divided the sauce in half, using half to baste the pork chops and the other half to serve on the side. My husband ended up really liking the sauce. It's similar to a homemade BBQ sauce, but even better. I can't wait to try it on chicken next time!
Best Grilled Pork Chops (adapted from Cook's Illustrated)
4 boneless pork chops
1/2 c. ketchup
1/4 c. molasses
2 T. Worcestershire sauce
1 T. Dijon mustard
2 T. white vinegar
1 T. brown sugar
3 garlic cloves, minced
1 T. water
1. Combine all the ingredients in a small saucepan over medium high heat. Bring the sauce to a boil then reduce the heat to low. Simmer for 5-7 minutes or until the sauce has thickened.
2. Remove the sauce from the heat and divide into two bowls. Place one bowl in the refrigerator until you are ready to use it.
3. Take the other bowl outside along with a basting brush. Grill the pork chops for 4-5 minutes on one side then flip them over. Cover the tops of the pork chops with the sauce and continue cooking for 4-5 minutes. Continue basting with the sauce and flipping the pork chops until they are cooked through.
4. Serve with the remaining sauce on the side.
Check out what everyone else is sharing for our Summer BBQ Party:
Hot Off the Grill:
While I like marinating meat before we grill it, I don't always remember to do so. Last night was one of those nights. I was busy all day and it just slipped my mind. Thankfully I went onto my Cook's Illustrated account and found grilled pork chops that were basted with a sauce while they were cooking. The sauce sounded delicious to me but I was worried it would be too sweet for Frank. However, after I cooked it up on the stove and it thickened, it was absolutely delicious.
The flavor was slightly sweet but had a tangy, smokey flavor to it. I really liked it. I divided the sauce in half, using half to baste the pork chops and the other half to serve on the side. My husband ended up really liking the sauce. It's similar to a homemade BBQ sauce, but even better. I can't wait to try it on chicken next time!
Best Grilled Pork Chops (adapted from Cook's Illustrated)
4 boneless pork chops
1/2 c. ketchup1/4 c. molasses
2 T. Worcestershire sauce
1 T. Dijon mustard
2 T. white vinegar
1 T. brown sugar
3 garlic cloves, minced
1 T. water
1. Combine all the ingredients in a small saucepan over medium high heat. Bring the sauce to a boil then reduce the heat to low. Simmer for 5-7 minutes or until the sauce has thickened.
2. Remove the sauce from the heat and divide into two bowls. Place one bowl in the refrigerator until you are ready to use it.
3. Take the other bowl outside along with a basting brush. Grill the pork chops for 4-5 minutes on one side then flip them over. Cover the tops of the pork chops with the sauce and continue cooking for 4-5 minutes. Continue basting with the sauce and flipping the pork chops until they are cooked through.
4. Serve with the remaining sauce on the side.
Hot Off the Grill:
- Best Grilled Pork Chops by Hezzi-D’s Books & Cooks
- Bleu Cheese Burgers by Juanita’s Cocina
- Korean Grilled Flank Steak by That Skinny Chick Can Bake
- Swedish Blonde Burgers by Eat, Move, Shine
- Hawaiian Hot Dogs by La Cocina De Leslie
- BBQing the Whole Hog, Cuban Style by Webicurean
- Meat Stuffed Jalapenos by The Urban Mrs
- St. Louis Ribs by Bobbi’s Kozy Kitchen
- Fish Kebabs with Mint Chutney by Soni’s Food
- Jalapeno Bacon Burgers by Cookin’ Mimi
- Cheddar Cheese Stuffed Bacon Burgers by In the Kitchen with KP
- Curried Pork Sliders with Peanut Sauce & Apple Slaw by Foxes Love Lemons
- Grilled Prosciutto Wrapped Chicken Breasts by Sustainable Dad
- Ditch Dogs by Daily Dish Recipes
- Bison Kabobs by Noshing With The Nolands
- Spicy Baked Beans by The Messy Baker
- Wisconsin Roasted Corn by Curious Cuisiniere
- German Potato Salad by The Foodie Army Wife
- Grilled Baby Potatoes With Peppers And Onions by Kudos Kitchen by Renee
- Sausage Potato Salad by girlichef
- Lightened Up Fully Loaded Baked Potato Salad by Peanut Butter and Peppers
- Homemade Mustards by A Stack of Dishes
- Spicy Grilled Corn Salad by Magnolia Days
- Layered California Pasta Salad by The Weekend Gourmet
- Grilled Potato Salad by In Fine Balance
- Spicy Bacon and Corn Salad by Hip Foodie Mom
- Three Corns with Japanese Accents by Ninja Baking
- Cucumber Bruschetta by Healthy. Delicious.
- Grilled Zucchini by Supper for a Steal
- Chicken Spinach & Pasta Salad by Family Foodie
- Red, White & Blue Parfait by Country Girl in the Village
- Root Beer Float Sandwich Cookies by Chocolate Moosey
- Gluten Free Brownies by Blueberries & Blessings
- Grilled Stone Fruit Parfait by Pescetarian Journal
- Blueberry Sorbet by Shockingly Delicious
- Strawberry Lemonade Cupcakes by The Girl in the Little Red Kitchen
- Tres Leches Cake by Happy Baking Days
- Beach Cupcakes by The Little Ferraro Kitchen
- Grilled Banana Dessert Bar by Home Cooking Memories
- Berries & Cream Pie by Treats & Trinkets
- Raspberry Lemonade Frozen Yogurt Pops by Runner’s Tales
- More S’mores by Growing Up Gabel
- Blackberry Peach Cobbler by Neighborfood
- Cornbread Cookies by Pies & Plots
- Funfetti Fluff Cheerio Treats by What Smells So Good?
- Pineapple Pudding by Granny’s Down Home Sassy Southern Cooking
- Cherry Caipiroska by Vintage Kitchen Notes
- Mint Tea Slushes by Cindy’s Recipes and Writing
- Prickly Pear Margaritas by Ruffles & Truffles
While I like marinating meat before we grill it, I don't always remember to do so. Last night was one of those nights. I was busy all day and it just slipped my mind. Thankfully I went onto my Cook's Illustrated account and found grilled pork chops that were basted with a sauce while they were cooking. The sauce sounded delicious to me but I was worried it would be too sweet for Frank. However, after I cooked it up on the stove and it thickened, it was absolutely delicious.
The flavor was slightly sweet but had a tangy, smokey flavor to it. I really liked it. I divided the sauce in half, using half to baste the pork chops and the other half to serve on the side. My husband ended up really liking the sauce. It's similar to a homemade BBQ sauce, but even better. I can't wait to try it on chicken next time!
Best Grilled Pork Chops (adapted from Cook's Illustrated)
4 boneless pork chops
1/2 c. ketchup1/4 c. molasses
2 T. Worcestershire sauce
1 T. Dijon mustard
2 T. white vinegar
1 T. brown sugar
3 garlic cloves, minced
1 T. water
1. Combine all the ingredients in a small saucepan over medium high heat. Bring the sauce to a boil then reduce the heat to low. Simmer for 5-7 minutes or until the sauce has thickened.
2. Remove the sauce from the heat and divide into two bowls. Place one bowl in the refrigerator until you are ready to use it.
3. Take the other bowl outside along with a basting brush. Grill the pork chops for 4-5 minutes on one side then flip them over. Cover the tops of the pork chops with the sauce and continue cooking for 4-5 minutes. Continue basting with the sauce and flipping the pork chops until they are cooked through.
4. Serve with the remaining sauce on the side.
Hot Off the Grill:
- Best Grilled Pork Chops by Hezzi-D’s Books & Cooks
- Bleu Cheese Burgers by Juanita’s Cocina
- Korean Grilled Flank Steak by That Skinny Chick Can Bake
- Swedish Blonde Burgers by Eat, Move, Shine
- Hawaiian Hot Dogs by La Cocina De Leslie
- BBQing the Whole Hog, Cuban Style by Webicurean
- Meat Stuffed Jalapenos by The Urban Mrs
- St. Louis Ribs by Bobbi’s Kozy Kitchen
- Fish Kebabs with Mint Chutney by Soni’s Food
- Jalapeno Bacon Burgers by Cookin’ Mimi
- Cheddar Cheese Stuffed Bacon Burgers by In the Kitchen with KP
- Curried Pork Sliders with Peanut Sauce & Apple Slaw by Foxes Love Lemons
- Grilled Prosciutto Wrapped Chicken Breasts by Sustainable Dad
- Ditch Dogs by Daily Dish Recipes
- Bison Kabobs by Noshing With The Nolands
- Spicy Baked Beans by The Messy Baker
- Wisconsin Roasted Corn by Curious Cuisiniere
- German Potato Salad by The Foodie Army Wife
- Grilled Baby Potatoes With Peppers And Onions by Kudos Kitchen by Renee
- Sausage Potato Salad by girlichef
- Lightened Up Fully Loaded Baked Potato Salad by Peanut Butter and Peppers
- Homemade Mustards by A Stack of Dishes
- Spicy Grilled Corn Salad by Magnolia Days
- Layered California Pasta Salad by The Weekend Gourmet
- Grilled Potato Salad by In Fine Balance
- Spicy Bacon and Corn Salad by Hip Foodie Mom
- Three Corns with Japanese Accents by Ninja Baking
- Cucumber Bruschetta by Healthy. Delicious.
- Grilled Zucchini by Supper for a Steal
- Chicken Spinach & Pasta Salad by Family Foodie
- Red, White & Blue Parfait by Country Girl in the Village
- Root Beer Float Sandwich Cookies by Chocolate Moosey
- Gluten Free Brownies by Blueberries & Blessings
- Grilled Stone Fruit Parfait by Pescetarian Journal
- Blueberry Sorbet by Shockingly Delicious
- Strawberry Lemonade Cupcakes by The Girl in the Little Red Kitchen
- Tres Leches Cake by Happy Baking Days
- Beach Cupcakes by The Little Ferraro Kitchen
- Grilled Banana Dessert Bar by Home Cooking Memories
- Berries & Cream Pie by Treats & Trinkets
- Raspberry Lemonade Frozen Yogurt Pops by Runner’s Tales
- More S’mores by Growing Up Gabel
- Blackberry Peach Cobbler by Neighborfood
- Cornbread Cookies by Pies & Plots
- Funfetti Fluff Cheerio Treats by What Smells So Good?
- Pineapple Pudding by Granny’s Down Home Sassy Southern Cooking
- Cherry Caipiroska by Vintage Kitchen Notes
- Mint Tea Slushes by Cindy’s Recipes and Writing
- Prickly Pear Margaritas by Ruffles & Truffles
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