We seem to eat pork over beef, not only because it’s easier on the pocket book, also you can serve it with just about every one of your favorite side dishes and add just about any spice or marinade.

Now that we have finally arrived to summer grilling season, which is my favorite, this is just one of the many recipes to come!

6 Pork Chops
3 cloves Garlic
7 Fresh Basil Leaves
5 tb Honey Mustard
Salt and Pepper

The Marinade

1. Chop garlic and basil leaves.
2. Mix with honey mustard.

The Chops

1. Season with salt and pepper.
2. Coat with marinade, let stand for 15 minutes.
3. Place on hot grill.
4. Turn over after 5 minutes.
5. I also grilled some nice ears of corn to serve as well.

Tea Rub

1. In a medium bowl empty the contents of the teabags, and add ½ Ts salt and pepper. Mix thoroughly.
2. Rub pork chops evenly and generously with the spice blend.
3. lace the chops in the refrigerator for 2 hours to allow the flavors to fully develop.

Pineapple-Apple Sauce

1. Place a small sauce pot on medium heat with a 1 Tb of canola oil. Allow pot to get hot, and then add the pineapple and apples.
2. Caramelize the pineapple and apples until golden brown, and then deglaze with a nice white wine.
3. Add a pinch of cinnamon and let that mixture cook for 10 minuets.
4. Transfer the contents of the pot into a blender, starting on a slow speed gradually advancing to a higher speed until sauce in pureed.

Pork Chop

1. Lightly coat pork chop in canola oil.
2. Place onto hot grill, turning every 3-5 minutes, until desired temperature is reached.
3. Plate with the warm pineapple apple sauce and enjoy!