When I was getting ready to leave WA my husband told me to leave our old charcoal grill behind. But as #3 loves to tell me all the time lately, “I couldn’t do it. I just couldn’t!” That charcoal grill was…memories. We bought that charcoal grill together at Home Depot right after we moved in together. We had a bed, a couch, and that grill. Really, besides laptops and clothes that was it! That grill was the first major thing we assembled together. Well ok, hubby assembled it and I handed him the right tools…guess that degree in dental assisting paid off after all Dad! We made kabobs together for the first time on that grill. Hubby made me the first steak I actually enjoyed ever, like in my entire life, on that grill. It was the first grill I lit all by myself, with no manly assistance, and I didn’t singe off an eyebrow! And then I was so excited I actually said (outloud), “I am woman hear me rawwwr!”…and realized my neighbor was standing outside to hear the whole thing. We toasted marshmallows together with the crazies on that grill for s’mores on chilly nights, and it was a lifesaver that first summer we lived in WA when the temperature climbed to over 100 degrees and cooking indoors was a definite no-go. That grill was memories and I couldn’t leave it behind.
I’m not gonna lie, hubby was pretty mad I brought the grill with me. As much as I love that grill, cooking on it really wasn’t practical, and if you look up “practical” in the dictionary, I’m pretty sure you’ll find a picture of my husband. That grill is big. Real big. It takes a whole extra large bag of charcoal to get it hot enough to cook on, and at upwards of $10/bag, that makes for some pretty expensive meals. Not only that but we aren’t exactly the best at planning ahead, so waiting close to an hour for it to heat up meant we ate like rich people (AKA ate late at night) one too many times. Hubby was ready to switch over to a smaller propane grill, and the fact that I brought the old one with me was a waste of space in the moving truck in his eyes.
So I did what any good wife would do…I proved him wrong. We now have a propane grill for cooking. And our old charcoal grill is now this:
Amen for recycling. It’s not just saving the earth. It’s saving marriages.
Ok, now on to the pork chops.
I made these pork chops on Sunday night and they were a big hit. I’m not normally a pork chop fan since I think they’re too easy to dry out, especially on the grill. Not that I’m claiming to be an expert or anything, but after much trial and error I think I’ve finally figured out that thick cut chops are the only way to go if you’re grilling them. And a killer glaze doesn’t hurt either.
Start by adding a cup of guava jelly in a small saucepan. You’ll find guava glaze in the Mexican food aisle, right next to the guava paste. Then add a quarter cup of orange juice.
After that grate in some fresh ginger. You could also use dry, but I’d use a lot less. Like maybe only a 1/4 teaspoon.
A couple tablespoons of brown sugar go in for some sweetness.
And a little bit of Worcestershire because, let’s face it, this stuff just makes everything better.
Now just whisk it all together. It’ll be lumpy and that’s ok. Bring the glaze to a boil over medium high heat, whisking often, until it’s smooth. Reserve about 1/4 cup.
Now season one side of your pork chops with salt and pepper. Lay them on a hot grill (medium high/high temperature) and season the other side. Now close the lid and don’t peak for the next 6-7 minutes.
After 6-7 minutes you should have nice grill marks on one side of the chops. Flip them over, close the lid, and let these go another 6-7 minutes.
Now move the chops over to the other side of the grill, where the burners are only on low. Brush one side of the chops with your glaze, close the lid, and cook 2-3 minutes. Then flip, brush the other side with glaze, and grill another 2-3 minutes. Keep repeating the flip/glaze every 2-3 minutes until a thermometer says the inside is around 160 degrees for medium. These were 1 – 1 1/2″ chops, and this part took about 10 more minutes.
Let the chops rest for 10-15 minutes, then drizzle on the reserved glaze and serve.
And that’s all there is to it! Enjoy!
- 4 Bone-In Center Cut Pork Chops, 1 – 1½” thick
- 1 cup Guava Jelly
- ¼ cup Orange Juice
- 1½ tablespoons Fresh Grated Ginger
- 2 tablespoons Light Brown Sugar
- 1 teaspoon Worcestershire Sauce
- Kosher Salt
- Black Pepper
- Preheat one side of a propane grill to medium high/high and the other side to low. If using a charcoal grill, move the hot coals over to one side of the grill.
- Add guava jelly, orange juice, ginger, brown sugar, and worcestershire to a small sauce pan. Whisk to combine and bring to a boil over medium high heat.
- Remove glaze from stove and reserve ¼ cup.
- Season one side of pork chops with salt and pepper. Lay seasoned side down on hot side of the grill and season the other side of the chops. Close lid and grill 6-7 minutes. Flip and grill second side 6-7 minutes.
- Move chops to cooler side of grill and brush with glaze. Grill 2-3 minutes. Flip, glaze the second side, and grill another 2-3 minutes. Continue to flip and glaze until pork chops reach an internal temperature of 160 degrees, about 10 minutes.
- Transfer chops to a plate and let them rest for 10 minutes. Drizzle with reserved glaze and serve.