Texas Two-Step Pork Chops
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Back in the fifteenth century, Indians in the Caribbean used the word barbocoa for a frame of sticks that held meat and fish over a wood-burning fire. When British colonists got a taste, they devoured this alternative to their usual fare of meat boiled in iron pots, and they improved on it by bringing domesticated pigs to the party. The term evolved into barbecue. Of course, many of those British colonists became Americas first citizens.
ingredients
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serves: 6
6 bone-in pork rib chops (each about 1 inch thick)
MARINADE:
1/4 cup ketchup
2 tablespoons apple juice
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Worcestershire Sauce
2 teaspoons minced garlic
1 teaspoon Tabasco® Sauce
1 teaspoon prepared chili powder
1/2 teaspoon kosher salt
Servings Per Recipe: 6
Amount per Serving
Calories: 308
- Total Fat: 19.3 g
- Saturated Fat: 3.8 g
- Trans Fat: 0.1 g
- Cholesterol: 77.1 mg
- Sodium: 425.1 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 0.2 g
- Sugars: 3.1 g
- Protein: 27.3 g
preparation
1. To make the marinade: In a medium bowl, whisk the marinade ingredients.
2. Place the chops in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal it tightly. Turn the bag several times to distribute the marinade, and refrigerate for 2 to 4 hours.
3. Remove the chops from the bag and discard the marinade. Allow the chops to stand at room temperature for 20 to 30 minutes before grilling. Grill over Direct Medium heat until barely pink in the center of the meat, 8 to 10 minutes, turning once. Let rest for 3 to 5 minutes. Serve warm.
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