Tassel Ridge® Apricot-Orange Grilled Pork Chops
½ cup apricot jam
⅓ cup onion, small diced
2 tsp minced garlic
4 tsp balsamic vinegar
2 Tbsp canola oil
1½ tsp Dijon mustard
2 tsp lemon juice
2 Tbsp orange juice
½ tsp sea salt
½ tsp black pepper
4 thick-cut, bone-in pork chops
Combine jam, onion, garlic, vinegar, oil, mustard, lemon juice, orange juice, salt, and pepper in large bowl. Mix well. Place chops in gallon zip bag. Pour about ⅔ of apricot mixture over pork. Refrigerate remaining mixture. Marinate chops in refrigerator for about 1 hour. Meanwhile, preheat grill to medium-high. Remove chops from apricot mixture and discard mixture used to marinate chops. Place chops on grill. Brush with reserved apricot mixture. Cook about 5 minutes. Turn chops. Brush with apricot mixture. Cook 4 minutes. Turn chops, making sure to cross grill marks to make diamond pattern on chops. Brush with apricot mixture. Cook 2 minutes. Turn. Brush with apricot mixture. Cook 2 minutes, or until internal temperature against bone reaches 140°F. Remove from grill. Top with remaining apricot mixture. Serves 4.
Serving Suggestion—Serve with rice and Asian-style stir-fry vegetables.
Wine Recommendation—Iowa St. Croix Rosé
Iowa St. Croix Rosé is a dry rosé with strawberry, raspberry, peach, and nectarine notes and a slightly drying finish. It is made entirely from St. Croix grapes grown in our Mahaska County, Iowa vineyards.
Category : KIOA Recipe of the Week Posted on April 26, 2016