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.)
Ingredients
- 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
Instructions
- 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.
Notes
Purchase the Serious Foodie New Zealand Grill Sauce Now!
Click HERE for the cauliflower puree recipe.
Click HERE for the cauliflower puree recipe.