Saucy BBQ Cran-Apricot Pork Chops with Oranges
I had some pork chops I did not know what to do with. With a few searches on the net I came across a recipe for Saucy Pork Chops with Oranges. I did not have any orange juice (that stuff never lasts in this house) or marmalade. I did however have cranberry juice and apricot jam. At the last minute I discovered the oranges were eaten. No worries, the oranges are mostly for presentation.
Serve with a garden salad and baked sweet potato.
Source: Adapted from Southern Living Mag.
4 Pork Chops (1 1/4 inch thickness)
1/2 cup cranberry juice
2 tsp soy sauce
1/4 tsp red pepper
1 tsp salt
3/4 tsp pepper
1/4 cup apricot jam
1/2 bottle BBQ sauce
Combine the cranberry juice, soy sauce and red pepper in a large zip-lock bag or container with a lid. Pierce chops several times then place in the marinade. Allow to sit at least 30 minutes.
Heat grill to 350 – 400 or oven to 375 degrees. Combine apricot jam and BBQ sauce. Remove chops from marinade. Discard marinade. Season with salt and pepper. Brush one side of pork chops evenly with half of BBQ mixture mixture.
Grill 10 minutes. Turn pork chops, and brush evenly with remaining half of mixture. Grill 10 minutes or until done. Remove chops from grill, and let stand 5 minutes.
Grill orange slices, covered with grill lid, over medium-high heat 1 minute on each side. Serve with pork chops.
*grill boneless pork loin chops 8 minutes on each side or until done.
— Replace cranberry juice with 1/2 cup orange juice.
— Replace apricot jam with 1/4 cup sweet orange marmalade.