SWEET AND SPICY GLAZED PORK CHOPS

The foggy summer weather of San Francisco isn't ideal for a BBQ, but I wanted to try out a few new recipes that I thought would be best prepared on a grill.

I picked up some thick cut bone-in pork chops and some smoky dried spices. Then I gathered up what I had in my refrigerator and pantry and came up with a sweet and spicy glaze. If you don't have the chipotles en adobo, you can leave them out as the dried spices will still provide a smoky flavor. The apple cider vinegar can also be substituted with another variety.

I have also provided baking instructions if you want to make these on the stove top/oven.

Chipotle Apricot Glazed Pork Chops

4 thick cut, bone-in pork chops

1/4 c coarse mustard

1/4 c apricot jam

1/4 c apple cider vinegar

2 T honey

1/4 c apple cider vinegar

2 chipotle peppers, plus 2 T adobo sauce (from 1 can of chipotles in adobo)

2 t cumin

1 t chili powder

2 t smoked paprika

5-6 sprigs fresh thyme (leaves removed from stems)

1 t kosher salt

Salt and Pepper

Season the pork chops on both sides with salt and pepper. 

In a food processor or blender, combine all the other ingredients and blend until mixture forms a thick marinade.

Divide marinade evenly amongst pork chops, spreading on both sides.  Marinate for one hour. 

Grill pork chops on the BBQ about 5-6 minutes per side. Let pork chops rest 5 minutes before cutting.

If cooking indoors, preheat oven to 325. Heat 1 T olive oil in an oven proof skillet over medium high heat. Add pork chops and cook about 3-4 minutes per side until browned. Place skillet in the oven and bake 5-10 minutes until center is cooked to desired doneness. 

Let pork chops rest 5 minutes before cutting.