Grilled Sweet and Tangy Pork Chops
Grilled Sweet and Tangy Pork Chops requires around 29 minutes from start to finish. This gluten free and dairy free recipe serves 4. One portion of this dish contains around 30g of protein, 10g of fat, and a total of 290 calories. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of celery seed, pepper, pepper sauce, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the maple syrup you could follow this main course with the Vanilla-Almond Chia Breakfast Pudding as a dessert. It works well as a main course.
Instructions
Watch how to make this recipe.
Preheat the grill to medium-high heat.
Season the pork chops lightly on both sides with the Seasoning Salt. Remember, we aren't rubbing the chops.
Grill the chops for 5 to 7 minutes per side.
Brush them with the Sweet and Tangy Glaze the last 5 minutes of grilling. Internal temperature should register 145 degrees F on an instant-read thermometer.
Remove the chops from the grill to a serving platter and allow them to rest for 5 minutes before serving.
Mix the salt, onion powder, black pepper, garlic powder, celery seed, cayenne, and smoked paprika in a small bowl. Reserve a small amount for another use.
You can store the remaining Seasoning Salt in an airtight container for up to 6 months.
In a small bowl, mix together the apple cider vinegar, maple syrup, ketchup, mustard, Worcestershire, and hot sauce. Season with salt and pepper, to taste, and refrigerate if not using immediately.