Ingredients
1/4
cup chili sauce
2
tablespoons honey
2
tablespoons rice vinegar
1/2
teaspoon dry mustard
4
(6-oz.) bone-in pork loin chops
1/2
teaspoon garlic-pepper blend
1/2
teaspoon paprika
1/4
teaspoon salt
Preparation
Heat gas or charcoal grill. In small saucepan, combine all glaze ingredients. Cook over low heat for 3 to 5 minutes or until thoroughly heated and flavors are blended, stirring occasionally.
Sprinkle both sides of each pork chop with garlic-pepper blend, paprika and salt.
When grill is heated, place pork chops on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until no longer pink in center, turning once or twice and brushing with glaze during last 5 minutes of cooking time.
Bring any remaining glaze to a boil. Serve warm glaze with pork chops.
