Plantation-Style Grilled Pork Chops
A tangy molasses marinade gives these grilled chops a Southern drawl. Serve with cornbread, green beans and mashed sweet potatoes.
4 pork chops, 1 1/2-inches thick
1/3 cup cider vinegar
1/2 cup molasses
1/2 cup prepared mustard
3 tablespoons Worcestershire sauce
1/2 teaspoon crushed red pepper flakes
- Place chops in self-sealing plastic bag.
- In small bowl stir together remaining ingredients and pour over chops. Seal bag and let stand at room temperature for one hour, or refrigerate overnight.
- Remove chops from marinade, discarding remaining marinade.
- Grill over a medium-hot fire for 12 to 15 minutes, turning as necessary to brown evenly.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.