Barbecued Pork Chops on a Stick


1 1/4 cups cider vinegar

3/4 cup ketchup

3/4 cup chopped red onion (1 large)

3/4 cup dried tart cherries

1/3 cup honey

2 dried ancho chile peppers, stemmed, seeded, and cut up

2 cloves garlic, slivered

3/4 teaspoon ground coriander

1/8 teaspoon ground cloves

12-6 ounces boneless pork loin chops, cut 1 inch thick

12-8x1/4-inch-thick wooden skewers, dowels, or bamboo chopsticks*

salt and black pepper


Soak wooden skewers in water for 30 minutes before inserting into chops.

In a large saucepan combine vinegar, ketchup, onion, dried cherries, honey, chile peppers, garlic, coriander, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until dried cherries and chile pepper are softened and mixture is slightly thickened. Cool slightly. Transfer mixture to a blender or food processor. Cover and blend until nearly smooth; set aside.

Sprinkle chops with salt and pepper as desired. Insert a wooden skewer into a short side of each chop.

For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 7 to 9 minutes or until chops are slightly pink in center and juices run clear (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill/ Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as directed.) Brush sauce over chops during the last 5 minutes of grilling. If desired, reheat and serve additional sauce on the side.

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