Recipe courtesy of Barbecue America’s Rick Browne
Preparation time: 15 minutes, 1 to 2 hours marinating
Cooking time: 20 to 25 minutes
1 tablespoon balsamic vinegar
1 tablespoon ground ginger
1 tablespoon garlic powder
2 tablespoons brown sugar
1/2 cup water
1 tablespoon extra virgin olive oil
2 tablespoons green onions (green end only), chopped
1/2 teaspoon salt
4 boneless pork chops (about 6 ounces each)
coarse sea salt
Raspberry sauce (optional)
1 1/2 cups fresh raspberries
1/2 cup water
1/2 teaspoon balsamic vinegar
1/4 cup sugar
1 tablespoon cornstarch
1 can (22 ounces) BUSH’S® Bourbon and Brown Sugar Grillin’ Beans™
Mix marinade ingredients in a small bowl and pour over pork chops. Marinate in refrigerator for 1-2 hours, turning chops once or twice each hour.
Heat your grill to high heat (550 degrees). Remove pork chops from marinade and reserve extra marinade. Sprinkle pork chops with salt and pepper, and place on the grill.
Grill for approximately 10-13 minutes on each side (for a total of 20-25 minutes) and while grilling, brush 1-2 times with the remaining marinade. While chops are grilling, if desired, combine raspberry sauce ingredients in a small saucepan over the grill or stovetop and cook over medium-low heat (300-350 degrees) for 10 minutes, stirring frequently.
Remove pork chops from grill and place each on a plate along with a generous portion of Bourbon and Brown Sugar Grillin’ Beans. If desired, serve pork chops with a side of raspberry sauce.
*Note: Recipe may be made using salmon fillets, bones and skin removed. Follow above instructions, grilling salmon for a total of 15-20 minutes.