Pat’s Pantry: All-American Meals

By Pat Mills

Are you planning a summer cookout for the 4th of July? Here are some five-star recipes from meat on the grill to desserts. – Pat

Sweet-fired pork chops

4 porterhouse (bone-in loin) pork chops, about 3/4-in thick
2     tablespoons olive oil
1 1/2  teaspoon ground chipotle chile
1 1/2  teaspoon coarse salt
Zest of 1 large orange, grated
2      teaspoons garlic, minced
1/3   cup honey

Combine oil, ground chipotle, salt, orange zest and garlic in a small bowl. Spread mixture over both sides of pork using a rubber spatula. Let stand 15-30 minutes. Prepare grill to medium-high heat. Place chops on grill and close lid. Grill over direct heat, turning once, about 4-5 minutes per side until internal temperature of pork on a meat thermometer reads between 145 and 160 degrees. During last 2 minutes, brush chops on both sides with honey. Remove from grill and let rest 3 minutes.

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