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Tassel Ridge® Apricot-Orange Grilled Pork Chops

Ingredients

  • ½ cup apricot jam
  • ⅓ cup small diced onion
  • 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

Instructions

  1. 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. 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 145°F. Remove from grill. Top with remaining apricot mixture. Serves 4.

    Serving Suggestion—Serve with rice and Asian style stir-fry vegetables.

Recipe Notes

Wine Recommendation—Tassel Ridge Iowa St. Croix Rosé

Iowa St. Croix Rosé is a dry rosé with strawberry, raspberry, peach, and nectarine notes and a slightly drying finish. Made entirely from St. Croix grapes grown in our Mahaska County, Iowa, vineyards, Iowa St. Croix Rosé pairs well with Asian stir-fry, Mexican dishes, and other spicy foods. Serve slightly chilled.