Grilled butter \"fly pattern\" pork chops

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
1 small Onion; minced
3 larges Cloves garlic; minced
1 teaspoon Cumin, ground
¼ teaspoon Red pepper, ground
1 cup Ketchup
½ cup Malt vinegar
¼ cup Soy sauce
¼ cup Light brown sugar
2 tablespoons Worcestershire sauce
¼ teaspoon Liquid Smoke
6 Pork chops, butterflied

Directions

1. Heat oil in medium saucepan over medium heat. Add onion, garlic, cumin and red pepper. Cook, stirring often, until onion is tender; 5 minutes. Add all remaining ingredients except pork chops. Simmer gently, stirring often, until slightly thickened, about 10 minutes.

Sauce can be refrigerated several weeks.

2. Prepare a medium-hot charcoal fire. When coals are coated wtih gray ash, add chops. Grill, turning once, until cooked, 6 to 7 minutes per side. Brush with sauce about 5 minutes before finished.

Source: "The Great Illini Pork BBQ Cookbook;" printed in the Chicago Tribune, September 18, 1996.

Related recipes