Bone In Smoked Pork Chops with a Sweet & Sour Glaze

The Minnesota Pork Board and the Minnesota Beef Council teamed up for our 12 Days of Grilling this year.  Family farmer, Mike Patterson, shares the Grand Finale recipe!

Pre-heat grill on high for 15 minutes
Clean and Oil Grill Grates
Grill Chops on high for about 2-3 minutes per side, or until warmed through.
Smoked Pork Chops are Pre-Cooked, so they only need to be heated to 130 degrees

Glaze:

1 ½ Cups Brown Sugar
½ Cup Apple Cider Vinegar
1 Tbsp Mustard
2-3 Tbsp Water

Combine in a small saucepan.  Boil on medium heat until thickened, stirring occasionally.

Serve Glazed Chops with applesauce and a Broccoli Bacon Salad.

 

Broccoli Bacon Cheese Salad

4 Cups Broccoli Florets
8 Slices Bacon, fried and crumbled
1 Cup Shredded Sharp Cheddar Cheese
2/3 Cup Mayo
1/4 Cup Apple Cider Vinegar
1/8 Cup White Sugar
1/2 Tsp Freshly Ground Black Pepper
1/2 Tsp Salt
1 Tsp Lemon Juice

Mix together Mayo, Vinegar, Sugar, Pepper, Salt and Lemon Juice.

Toss with the bacon, broccoli and cheese.

Chill for an hour to let the flavors combine, serve chilled.

Optional – To this salad you could add Onion, Almonds, Cranberries or Raisins depending on your mood.

Print Friendly, PDF & Email