Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (12 oz) can beer | ||
| 3 tbsp. honey | ||
| 1 tbsp. hot habanero pepper sauce | ||
| 1 ½ cloves garlic, minced | ||
| 1 bay leaf | ||
| 4 boneless pork chops, 1-inch thick |
Directions
- For marinade, in a small saucepan combine beer, honey, pepper sauce, garlic and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Remove and discard bay leaf. Place chops in a 1-gallon self-sealing plastic bag; pour marinade over chops, seal bag and refrigerate for 2 hours.
- Drain chops, discarding marinade. Place chops on a kettle-style grill directly over medium-hot coals, lower grill hood and grill chops for 4 to 6 minutes. Turn chops and grill for 4 to 6 minutes more or until internal temperature on a thermometer reads 145 degrees. Let stand 3 minutes before serving.
Nutrition facts
Servings
231 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 57mg
- Sodium: 145mg
- Total Carbohydrates: 17g
Recipe Source:
www.theotherwhitemeat.com