I pulled this recipe from my Cook's Country magazine. I love their recipes and this one certainly did not dissapoint. It was a big meal but fortunately, Ryan was still at home when I made this so he could help us eat all of these yummy pork chops.
Grilled Pork Chops
3 Tablespoons + 2 teaspoons sugar
4 pork rib chops
2 teaspoon vegetable oil
1/4 cup grated onion
1 garlic clove, minced
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 cup ketchup
1/4 cup molasses
3 Tablespoons cider vinegar
2 Tablespoons Worcestershire sauce
2 Tablespoons Dijon mustard
Dissolve 3 T. sugar and 3 T. salt in 1 1/2 quarts water. Add chops, cover and refrigerate 1 hour.
Heat oil in saucepan. Add onion and cook until softened.
Stir in garlic, chili powder and cayenne.
Whisk in ketchup, molasses, Worcestershire and mustard. Bring to simmer. Reduce heat to low and cook 5-10 minutes.
Combine 2 teaspoons sugar, 1 teaspoon salt and 1 teaspoon pepper.
Remove chops from brine and pat dry with paper towels. Sprinkle with salt and pepper seasoning.
Place on grill for 4-5 minutes.
Turn and brush with sauce.
Cook until chops reach 165 degrees.
Serve chops with fresh green beans and a slice of whole grain bread.