I spooned apricot-garlic sauce over pork chops on the Camp Chef grill. This can be messy. If desired, heat sauce in small saucepan and serve over grilled chops.
This recipe calls for standard supermarket pork chops, cut 3/4-inch thick. Thicker chops (up to 1-1/2 inches thick) require two-stage cooking. First, brown chops over high heat, 3 to 4 minutes per side. Move chops to cool side of grill (turn 1 or 2 burners off) and finish, covered for 7 to 9 minutes, until it reaches desired doneness.
4 pork chops, 5 to 6 ounces each
Salt and pepper to taste
1/2 (18-ounce) jar apricot preserves
1 tablespoons soy sauce
2 cloves garlic, minced
Pre-heat grill following manufacturer's instructions. Reduce burners to medium. Season pork chops on both sides with salt and pepper to taste. Place chops on grill, cover and cook until browned on both sides, 3 to 4 minutes per side. Transfer chops to platter, tent loosely with foil and let rest 5 minutes.
Meanwhile, combine apricot preserves, soy sauce, garlic and freshly ground black pepper to taste in small saucepan. Heat sauce over medium heat 2 to 3 minutes to combine flavors; do not boil. Sauce will thin as it heats. To serve, spoon sauce over chops. Serve immediately.
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