You’ll flip over apple orchard grilled pork

Yankee Chef logoBy Jim Bailey

Want your ‘other white meat’ grilled with the perfect seasoned barbecue sauce slathered over all sides? This not too sweet, not too spicy sauce with that beautiful taste of New England makes it stand out among the rest.

Grilled pork shines under an apple jelly sauce.

Grilled pork shines under an apple jelly sauce.

1 (14-ounce) bottle ketchup
1 cup apple jelly
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 tablespoon Dijon-style mustard
3 tablespoon chili sauce
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon ginger
4 boneless pork loin chops(4-ounces each)

In a small saucepan over medium heat, whisk together all ingredients except pork. Bring to a boil and whisk until smooth. Remove from heat to cool to room temperature.

Grill your chops over medium heat with the lid closed for 4 to 6 minutes per side or until done inside.

In the last 2-3 minutes of cooking, start slathering barbecue sauce over both sides of the chops. Never mind about the old adage “never flip meat over more than once,” start flippin’!

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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