Barbecued Pork Chops on a Stick

Homemade cherry barbecue sauce is the secret to these delicious, utensils-free pork chops.

~ingredients
1 1/4
cups cider vinegar
3/4
cup ketchup
3/4
cup chopped red onion (1 large)
3/4
cup dried tart cherries
1/3
cup honey
2
dried ancho chile peppers, stemmed, seeded, and cut up
2
cloves garlic, slivered
3/4
teaspoon ground coriander
1/8
teaspoon ground cloves
12
6-ounce boneless pork loin chops, cut 1 inch thick
12
8×1/4-inch-thick wooden skewers, dowels, or bamboo chopsticks*
salt and black pepper

~directions
1. In a large saucepan combine vinegar, ketchup, onion, dried cherries, honey, chile peppers, garlic, coriander, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until dried cherries and chile pepper are softened and mixture is slightly thickened. Cool slightly. Transfer mixture to a blender or food processor. Cover and blend until nearly smooth; set aside.

2. Sprinkle chops with salt and pepper as desired. Insert a wooden skewer into a short side of each chop.

3. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 7 to 9 minutes or until chops are slightly pink in center and juices run clear (160°F), turning once halfway through grilling. (For a gas grill, preheat grill/ Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as directed.) Brush sauce over chops during the last 5 minutes of grilling. If desired, reheat and serve additional sauce on the side.

Note: To prevent wooden skewers, dowels, or chopsticks from burning while grilling chops, soak them in water for 30 minutes before inserting into chops.

Grilled Corn on the Cob With Herbs

~ingredients
6
fresh ears yellow and/or white sweet corn (with husks)
6
tablespoons butter or margarine, softened
36
sprigs or leaves of cilantro or basil
100-percent cotton kitchen string
Lime or lemon juice (optional)

directions
1. Carefully peel back corn husks, but do not remove. Remove and discard the silks. Gently rinse corn. Pat dry. Spread softened butter or margarine evenly over each ear of corn. Space 6 herb sprigs or leaves evenly around cob, gently pressing herbs into butter. Carefully fold husks back around tops of cobs. Tie husk tops with kitchen string.

2. Grill corn on the rack of a covered grill directly over medium coals for 25 to 30 minutes, until kernels are tender, turning and rearranging with long-handled tongs three times. Or, grill corn indirectly on the rack of a covered grill, arranging coals around the edge of the grill. Place corn on the rack above the center of the grill, and cook 25 to 30 minutes, until kernels are tender, turning and rearranging three times.

3. To serve, remove the string from corn. Peel back husks. If desired, squeeze lime juice over cilantro corn or lemon juice over basil corn. Makes 6 servings.

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