Thick Cut Pork Chops with Brandied Apricot Marinade

1. 1

   Put all the ingredients except the pork into a gallon size zippered storage bag and massage to mix thoroughly.

2. 2

   Pour half of the mixture into a small saucepan and set aside.

3. 3

   Place pork chops into the bag with the remaining half of the marinade, zip and move them around in the marinade to coat evenly.

4. 4

   Let them marinate in the refrigerator for 1 hour.

5. 5

   Grill on medium to medium low heat for about forty minutes on indirect heat (I use a gas grill) until cooked through.

6. 6

   Insert thermometer into the fleshiest part of the chop, not touching the bone.

7. 7

   Temperature should be 160 degrees.

8. 8

   Let stand to complete cooking for five minutes longer.

9. 9

   This allows the pork to trap the juices inside.

10. 10

    Approximately fifteen minutes before meat is done, heat the contents of the sauce pan to a light boil.

11. 11

    Stir very frequently.

12. 12

    Once it bubbles, remove from heat, and brush over chops as they finish grilling, taking care not to scorch.

* Per serving · 4 servings · Values may vary.

No additional tips available.