BONE IN RIB PORK CHOP
| BONE IN RIB PORK CHOP | Print |
Recipe By: Alice Morrow
Ingredients
- 2 bone in rib chops (pork-1 ½”thick)
- Salt, red/black pepper, garlic powder
Instructions
- Mix marinade ingredients. Season pork. Place in ziplock bag and let marinade overnite or 2-3 hours.
- For basting sauce: Saute onion in butter. Add wine and reduce by ½.
- Add honey and vinegar. Simmer for about 10 minutes.
- Let rib chop sit at room temperature for 1 hour before grilling.
- Cook on grill to desired temperature. Baste after searing both sides.
Notes
*****Store basting sauce in refrigerator. Keeps for 2 weeks.
| BONE IN RIB PORK CHOP | Print |
Recipe type: Marinade
Recipe By: Alice Morrow
Ingredients
- ½ c. Catalina Dressing
- ½ c. Honey Mustard
- ¼ c. Honey
- ¼ c. Lea and Perrins
| BONE IN RIB PORK CHOP | Print |
Recipe type: Basting Sauce
Recipe By: Alice Morrow
Ingredients
- 1 bottle of inexpensive red wine or leftover wine you have opened and not drank
- 1 stick butter
- 1 onion, diced
- ½ c. honey
- ½ c. Balsemic vinegar
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