Grilled Pork Chops With Roasted Garlic Basting Sauce

Christy Rost

1head of garlic
2teaspoons olive oil
2tablespoons olive oil
½cup diced onion
1 ½cups ketchup
½cup ribbon cane syrup
1 ½tablespoons cider vinegar
2tablespoons Billington's dark brown molasses sugar
¼teaspoon Worcestershire sauce
6pork chops, preferably 1-inch thick

Preheat oven to 375 degrees. Place the whole head of garlic in a square of aluminum foil, drizzle with 2 teaspoons of olive oil, and fold up the foil to create a small packet. Roast in a preheated oven 45 minutes until the garlic is soft and fragrant; set aside to cool.

Heat a medium saucepan over medium-low heat, add remaining olive oil, and swirl pan to coat bottom with oil. Saute onion in hot oil until soft. Stir in ketchup, cane syrup, vinegar, dark brown molasses sugar, and Worcestershire sauce. Reduce heat to low and simmer sauce at least 30 minutes, stirring occasionally.

While basting sauce is simmering, preheat an outdoor grill. When the grill is hot, grill the pork chops over medium heat 5 minutes, turn over and cook 5 minutes more, basting with roasted garlic sauce. Turn pork chops over and cook 4 to 6 minutes more, depending on thickness, basting with sauce and turning chops over every 2 minutes.

When the chops are done, pour any remaining basting sauce into a bowl and serve with the pork chops.

Recipe serves 6.

Category: Meat