4 bone-in or boneless pork chops, about 3/4-inch thick
Glaze:
1 cup apricot preserves
1 tablespoon warm water
1 teaspoon Dijon mustard
1 teaspoon fresh grated ginger, or 1/2 teaspoon dried
1 clove fresh garlic, pressed
1 teaspoon soy sauce
3 chopped scallions, (green onions), for garnish
Directions:
Place all marinade ingredients, except pork chops, in a self-sealing plastic bag; tightly seal and shake to mix well. Add the pork chops to marinade, seal well and place in a 9x13-inch pan. Refrigerate for several hours or overnight, occasionally turning bag over.
Whisk together all glaze ingredients in medium bowl; set aside.
Heat gas grill on medium or charcoal grill until coals are ash white.
Remove chops from marinade and discard marinade; place on grill directly over coals, cover grill and grill for 5 minutes on each side; brush with glaze, turn over brush with glaze and turn over one last time. Glaze should be slightly charred and caramelized.
Allow to rest, covered, for 5 minutes. Top with chopped scallions and serve hot.
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4 bone-in or boneless pork chops, about 3/4-inch thick
Glaze:
1 cup apricot preserves
1 tablespoon warm water
1 teaspoon Dijon mustard
1 teaspoon fresh grated ginger, or 1/2 teaspoon dried
1 clove fresh garlic, pressed
1 teaspoon soy sauce
3 chopped scallions, (green onions), for garnish
Directions:
Place all marinade ingredients, except pork chops, in a self-sealing plastic bag; tightly seal and shake to mix well. Add the pork chops to marinade, seal well and place in a 9x13-inch pan. Refrigerate for several hours or overnight, occasionally turning bag over.
Whisk together all glaze ingredients in medium bowl; set aside.
Heat gas grill on medium or charcoal grill until coals are ash white.
Remove chops from marinade and discard marinade; place on grill directly over coals, cover grill and grill for 5 minutes on each side; brush with glaze, turn over brush with glaze and turn over one last time. Glaze should be slightly charred and caramelized.
Allow to rest, covered, for 5 minutes. Top with chopped scallions and serve hot.
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