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.