Grilled Sweet & Sour Pork Chops
4 each pork center loin chops --
3/4 thick, trimmed
2 tablespoon dijon mustard -- country
1 style
2 tablespoon chutney
1 tablespoon balsamic vinegar
1 tablespoon olive oil
2 cloves garlic -- peeled
1/2 teaspoon fresh rosemary leaves --
1 chopped
1/4 cup beer

1. Place chops in glass baking dish. In food processor or blender, combine mustard, chutney, vinegar, oil, garlic, and rosemary; process until smooth. Stir in beer; pour over chops. Turn chops several times to coat well with marinade; let stand, covered, at room temperature 30 minutes, turning once or twice.

2. Meanwhile heat broiler.

3. Remove chops from marinade, reserving marinade; place on rack in broiler pan. Broil chops, 3 to 4 inches from heat source, 5 to 6 minutes on each side until browned and meat is no longer pink near bone, brushing with any remaining marinade when chops are turned.

4. Transfer chops to serving platter and serve.

Yield: 4 servings

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