Summer’s here! The perfect time to fire up the grill and enjoy some tender Porterhouse pork chops. The trick to a tasty grilled pork chop is a combination of seasoning rub and a sweet and tangy glaze. I’m a big fan of apricots and they abound during the summer months, so I decided to create a glaze to constantly brush on those thick, juicy chops as they cook.
If you’ve never prepared pork chops on the grill you’re in for a mouthwatering surprise. The combination of a dry rub and the glaze give the tender chop the perfect sweet and savory bite with a twist of tang and a kick of spice.
This Porterhouse pork chop recipe doesn’t require endless hours of marinade. The preparation is quick, easy and the only time you need is the time it takes while the chops cook on the grill.
The National Pork Board is crashing grills this summer, including mine! From pork chops to thick tenderloin pierced with skewers. Tender pork is everywhere and it’s modernizing regular ol’ cookouts with a boost of flavor.
To get your grilling started, safety is first. I’ve compiled some important grilling safety tips to keep in mind next time you decide to host a cookout. These simple to follow and easy to remember tips will ensure a safe gathering for all to enjoy.
- The National Pork Board recommends that you cook pork chops to an internal temperature between 145°F (medium rare) and 160°F (medium), followed by a three-minute rest, using a digital thermometer to ensure accuracy.
- Supervise children and pets and keep them away from the grill area. Keep grill at least 10 feet away from home, garage, trees and overhanging branches.
- Have a garden hose, bucket filled with water or fire extinguisher nearby in case of a fire. Remember to have a stocked first-aid kit ready in case of an emergency.
- If using a gas grill, check hose for leaks before igniting. To do this, rub soapy water on the hose. If the hose has a gas leak, soap bubbles will appear on the hose. DO NOT ignite grill. Replace damaged hose before grilling.
- Do not grill in an enclosed area or in a covered porch. Make sure the area is well ventilated. This applies to both gas and charcoal grills.
- Keep your grill clean by removing any grease left behind from previous cookouts. Use a grill-cleaning brush or simply rub a hot grill with half an onion on a long meat fork (cut side down). The onion will loosen up grit and grime.
- Keep pork refrigerated until it’s time to grill.
- If you’re marinating your pork before grilling, store in refrigerator, not on counter. Bacteria will grow if left at room temperature. Do not re-use marinade if it has come in contact with raw pork.
- If grilling vegetables or fruit, avoid cross-contamination by keeping them away from raw pork
- Serve food immediately. Refrigerate any leftovers in airtight containers. Discard any food that has been left out for more than two hours.
- If using a charcoal grill, let coals cool completely when finished grilling before disposing of them.
- 1 tablespoon sugar
- 1 tablespoon paprika
- 1 teaspoon seasoned salt
- 2 teaspoons dry mustard
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 2 teaspoons fresh cracked pepper
- 1 teaspoon ancho chile powder
- 1 teaspoon instant coffee granules
- ¾ cup apricot preserves
- ½ cup maple syrup
- ¼ cup orange juice
- 2 tablespoons Dijon mustard
- 1 tablespoon triple sec
- 2 teaspoons grated orange peel
- ½ teaspoon salt
- ½ teaspoon fresh cracked pepper.
- Olive oil cooking spray
- 2 pounds Portehouse Pork Chops
- 5 apricots, halved and pitted
- fresh thyme for garnish
- Preheat grill on medium heat.
- In a large bowl, combine all the dry rub ingredients and whisk with a fork until seasoning has mixed well.
- In a small saucepan over medium heat, combine all glaze ingredients and cook until mixture comes to a boil. Whisk to mix well and remove from heat to thicken.
- Sprinkle dry rub generously over both sides of each pork chop. Spray grill rack with olive oil and place pork chops on grill. Grill for 5-7 minutes on each side, cover. Lower heat, brush pork chops with glaze on each side and cook for 4 minutes more. Remove from heat, cover with aluminum foil to keep warm.
- Place apricots on the grill, cut side down and brush with any leftover glaze. Grill apricots for 2 minutes or until grill marks appear. Serve pork chops with apricots and a sprinkle of fresh thyme.
This post is sponsored by The National Pork Board. Thank you for supporting the brands that keep this blog possible.