| Level: | Easy |
| Total: | 50 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 bone-in center-cut pork chops
- Kosher salt and freshly ground black pepper
- 1 cup apricot preserves
- 2 tablespoons soy sauce
- 1 tablespoon grated ginger
- 2 cloves garlic, grated on a rasp grater
- 1 orange, zested and juiced
- 1/2 to 1 habanero pepper, seeded and diced
- Vegetable oil, for the grill grates
- 1 tablespoon chopped fresh mint
- 1 green apple, peeled, cored and finely diced
- 1 red bell pepper, finely diced
- 1 scallion, thinly sliced on the bias
- 1 lime, zested and juiced
Instructions
- For the pork chops: Season the pork chops with salt and pepper; set aside while making the glaze.
- Add the apricot preserves, soy sauce, ginger, garlic, orange zest and juice and habanero to a small pot and bring to a simmer. Simmer until the sauce is reduced and thickened, 10 to 15 minutes; let cool. Divide the glaze between 2 bowls, reserving 1 bowl for basting and one for serving with the cooked chops.
- Preheat a grill to medium-high heat. Coat the grates with plenty of vegetable oil to help create a nonstick surface.
- Using a brush, coat the chops with the first round of glaze. Place them on the grill glazed-side down and grill without moving until the glaze begins to caramelize, about 5 minutes. Brush the tops with glaze, flip the chops, brush the other side with more glaze and continue cooking until the chops are caramelized, charred and sticky and the internal temperature registers 135 degrees F, another 7 to 10 minutes. Discard the basting glaze. Let the chops rest for 5 to 10 minutes, coating them once with the reserved serving glaze while resting.
- For the relish: Combine the mint, apple, bell pepper, scallion and lime zest and juice in a bowl and toss to coat.
- Top the pork chops with some green apple relish and serve with the remaining serving glaze and relish.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 655 |
| Total Fat | 25 g |
| Saturated Fat | 6 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 4 g |
| Sugar | 44 g |
| Protein | 44 g |
| Cholesterol | 137 mg |
| Sodium | 1039 mg |
Reviews
Delicious!!!
WOW. Thanks Jeff this was fun recipe to make. My husband and I made it last night. Made the glaze on the grill. This is a really good recipe. Will definitely make again. Thank you again for sharing.
I am making this tonight but there were NO haberno chilis in the store desprite the fact that we llive in an upscale market. Wish Jeff would have recommended another pepper. We used jalapeno and we will see how this turns out. We are using heritage pork chops.
Excellent glaze! Not too spicy. Delicious on pork but I could eat it on chicken.
Glaze excellent, relish excellent. Used on a smoked pork shoulder but could be used on just about anything
Oh so good! Slow heat from the habaneros in the glaze and the relish is team texture, and refreshing! A hit!!!
Made this last night. The glaze is AH-MAZING! Sadly I overcooked my chops which made me really mad but still great taste because of the glaze. I used 1/2 a Habanero pepper because hubby doesn’t like real hot. Will never cut a Habanero without rubber gloves again as I burnt the tar out of my fingers. But alas – yummy!
This is a wonderful recipe! Thanks!
These are sooooo good!!! I used 1/2 a Jalapeno because I can’t take heat and it went perfect with the sweet.
Made this last. Ohhh was it delicious! Loved everything about it! It is such a great summer recipe