Grilled butter \"fly pattern\" pork chops
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | small | Onion; minced |
| 3 | larges | Cloves garlic; minced |
| 1 | teaspoon | Cumin, ground |
| ¼ | teaspoon | Red pepper, ground |
| 1 | cup | Ketchup |
| ½ | cup | Malt vinegar |
| ¼ | cup | Soy sauce |
| ¼ | cup | Light brown sugar |
| 2 | tablespoons | Worcestershire sauce |
| ¼ | teaspoon | Liquid Smoke |
| 6 | Pork chops, butterflied | |
Directions
1. Heat oil in medium saucepan over medium heat. Add onion, garlic, cumin and red pepper. Cook, stirring often, until onion is tender; 5 minutes. Add all remaining ingredients except pork chops. Simmer gently, stirring often, until slightly thickened, about 10 minutes.
Sauce can be refrigerated several weeks.
2. Prepare a medium-hot charcoal fire. When coals are coated wtih gray ash, add chops. Grill, turning once, until cooked, 6 to 7 minutes per side. Brush with sauce about 5 minutes before finished.
Source: "The Great Illini Pork BBQ Cookbook;" printed in the Chicago Tribune, September 18, 1996.