There were a few of these pork chops left over. I’m someone who would rather have too much than not enough especially when serving a crowd! We actually warmed them up and put them on a bread roll the next day for sandwiches. They were just as tender and tasty even from the microwave. I had reserved a little bit of the marinade in a separate dish for dipping so I spread that over the pork. Wow! It was a great way to finish of that first weekend in our new backyard!
Even people that don’t normally like pork chops go crazy for this tasty version.
Ingredients
3 lbs or 7 pork chops; bone-in or boneless
1 cup Heinz ketchup
1/2 c wildflower honey
1 c La Choy soy sauce
1/4 c apple cider vinegar
2 Tbsp mirin
8-10 clove fresh chopped garlic
2 Tbsp sesame oil
1 can(s) Del Monte pears in light syrup
Instructions
Purée pears in the small food chopper.
Add chopped garlic.
Combine all the wet ingredients.
Place pork chops on parchment paper. Cover with another sheet of parchment paper and pound slightly to your desired thickness.
Take a large plastic bag (that you use to marinate these pork chops) and put enough marinade over the pork chops to saturate them.
Refrigerate for 30 minutes.
Take what’s left of the sauce mixture and place it in a small saucepan on low over the stove with no lid on it.
Get your griller your smoker ready. I like low and slow at 225/250 degrees – remember if ur lookin, ur not cooking.
I put applewood chips in my smoker grill after my desired temperature is reached. I’ll oil the grill and then place my pork chops on the grill.
Turn each 35-40 minutes and brush with just a little bit of sauce – you don’t want them to burn.
At the very end, I crank up the grill to 350 and sear for about 2 minutes a side – sauce and plate.
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Quick Tip: You don’t have to use a smoker. You can just marinate and grill these for a great flavor.
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