Rib Chop with New Zealand Tamarillo Glaze
This recipe works equally as well with the any of the Serious Foodie grill sauces (Hawaiian Mango, Korean, Pomegranate, etc.)
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 2 hours hrs 15 minutes mins
Course Main Dish
Cuisine New Zealand
- 1 jar Serious Foodie New Zealand Tamarillo Grill Sauce
- 1/4 cup rice wine vinegar Any neutral, low acid white vinegar works
- 2 1 pound rib pork chops, bone-in
- Salt and Pepper To taste
Whisk together 1 cup of the Tamarillo Grill Sauce with 1/4 cup of rice wine vinegar.
Pat the chops dry with a paper towel. Place the chops in a plastic bag, and add the sauce/vinegar mixture. Make sure that sauce/vinegar mixture coats all parts of the chops. Leave in the fridge for 2 hours, or overnight.
Bring the chops to room temperature - at least 30 minutes. Remove any excess sauce/vinegar mixture with a paper towel.
Grill the chops on one sides, about 5 minutes on high heat. Turn over, then liberally brush on the Tamarillo Grill Sauce. Grill until done, about 5 more minutes.
Serve with grilled vegetables (we like asparagus and grilled tomatoes with this dish), and a starch like rice or mashed potatoes. Or if your low carb, try our cauliflower puree. See below for the link.