Perfect Apple-Glazed Barbecue Pork Chops
- Makes 8 servings
- 1 quart plus 1/4 cup apple juice
- 2 tablespoons light brown sugar
- 2 tablespoons extra-virgin olive oil
- 4 teaspoons The Only Barbecue Rub You’ll Ever Need (recipe below)
- 8 bone-in pork chops, about 1 inch thick (10 to 12 ounces each)
- 1 cup ketchup
- 6 garlic cloves, thinly sliced
- 1/4 cup red-wine vinegar
1. In each of 2 large resealable plastic bags, combine 2 tablespoons of the
apple juice, 1 tablespoon of the brown sugar, 1 tablespoon of the olive
oil and 2 teaspoons of the rub. Seal the bags and shake to mix. Place 4
chops in each bag, seal, and shake again to coat the chops. Refrigerate
for at least 4 hours or overnight.
2. Make the glaze: In a large saucepan, combine the remaining 1 quart apple
juice with the ketchup, garlic and vinegar. Bring to a boil over high
heat, stirring once or twice. Reduce the heat to medium and simmer,
stirring occasionally, until reduced to 2 cups, about 30 minutes. Taste
and season with salt if needed.
3. Heat a charcoal grill or gas grill to high heat.
4. Remove the chops from the marinade, discard the marinade and season the
chops with salt, if desired. Grill uncovered until nicely charred and
just pink in the center, about 12 minutes on each side. Brush a thick
layer of glaze on each chop, cover the grill and cook until the chops
are nicely bronzed, about 3 minutes. Remove from the grill, loosely tent
with foil and let rest 10 minutes before serving.