apricot pork chops |
|
|
Straight-up apricot or peach jam is yummy, especially if the stone fruits are in season.
My favorite variation is to add Kula li-hing peach jam—this would definitely be Hawaii-girl style. And if you don’t have molasses handy, you can use 2T of brown sugar, but molasses makes the flavor a little deeper.
|
Mix everything together except the chops and the jam. This will make a dry paste.
Rub both sides of the chops with the spice mixture. Let sit for an hour or so.
Grill one side and spread jam on the top side. Turn over, and put jam on the other side. Do this twice—each side will have two coats of jam.
NOTES:
Here are some variations from Feeding My Ohana-ers:
1) Swap in mango jam.
Found at any grocery store in Hawaii and many "Made in Hawaii" online stores. A little harder to find on the Mainland, my best guess would be Marukai.
2) Use pomegranate molasses instead of the usual blackstrap.
Pomegranate molasses can be found in Persian cooking and can be found Persian or Middle Eastern grocery stores or online at Amazon.
Rub both sides of the chops with the spice mixture. Let sit for an hour or so.
Grill one side and spread jam on the top side. Turn over, and put jam on the other side. Do this twice—each side will have two coats of jam.
NOTES:
Here are some variations from Feeding My Ohana-ers:
1) Swap in mango jam.
Found at any grocery store in Hawaii and many "Made in Hawaii" online stores. A little harder to find on the Mainland, my best guess would be Marukai.
2) Use pomegranate molasses instead of the usual blackstrap.
Pomegranate molasses can be found in Persian cooking and can be found Persian or Middle Eastern grocery stores or online at Amazon.
