Momma Pritchett's Grilled Pork Chops with Apple-Pear Topping

Ingredients List

• 1 cup light brown sugar

• 1 cup soy sauce

• 1 cup orange juice

• ½ cup spicy brown mustard

• ⅓ cup honey

• 2 tablespoons Worcestershire sauce

• 2 tablespoons ground black pepper

• 1 tablespoon ground cumin

• 8 (1/2- to 1-inch thick) pork chops

• 1 lime, juiced

• ½ cup butter

• 1 tablespoon light brown sugar, or to taste

• 2 tablespoons ground cinnamon

• 4 large green apples - peeled, cored, and cut into eighths

• 4 Bartlett pears - peeled, cored, and cut into eighths

Instructions

1. In a large bowl, combine 1 cup of brown sugar, soy sauce, orange juice, Dijon mustard, honey, Worcestershire sauce, black pepper, and cumin. Stir well until the sugar dissolves. Add the pork chops to the marinade and spoon the mixture over the chops, making sure they are fully coated. Let them marinate at room temperature for 45 minutes to 1 hour.

2. Preheat your outdoor grill to medium-high heat and lightly oil the grill grate. Remove the pork chops from the marinade, shaking off any excess liquid, and discard the leftover marinade.

3. Grill the pork chops for about 8 minutes per side, or until they are nicely browned with good grill marks, and the center is no longer pink. The internal temperature should reach at least 145°F (63°C) when checked with an instant-read thermometer. Squeeze fresh lime juice over the chops as they cook.

4. In a large skillet, melt butter over high heat, then add 1 tablespoon of brown sugar and cinnamon. Bring to a boil, stirring constantly until the sugar dissolves. Add the apple and pear slices and cook, stirring frequently, for about 5 minutes, until the fruit is coated in the buttery mixture and softened but not mushy. Transfer the fruit to a grilling basket.

5. Grill the fruit slices for about 5 minutes, until browned. Serve the grilled fruit alongside the pork chops for a perfect pairing.

Helpful Tips

I never really considered the type of pork chops I used before; I just grabbed whatever was available and baked them. But it turns out, the cut of meat really makes all the difference!

If you prefer to tone down the sweetness in this dish, a squeeze of fresh lime juice over the pork will do the trick.

Editor's Insight:

The nutritional information for this recipe reflects the full amount of marinade ingredients. The actual serving size will vary depending on how much marinade is absorbed or discarded.

Nutritional Information (per serving)