We are relative newcomers to sweet and tangy sauces (Hubs says vinegary) and while we may not hurry to make this again, we did enjoy it. We used center cut chops and Hubs grilled them to a temperature of about 155 degrees (145-150 if you prefer) and they were moist and tender. The sauce is really quite good, and I found doubling it was a good idea. I didn't puree it, because the contrast in texture with the little chunks of onion made for a more interesting presentation. In consideration of Hubs' sensitive innards, I skipped the cayenne, just giving the sauce a couple of extra turns of fresh ground black pepper. The potatoes were, um, potatoes. Very good, but ordinary. Hubs loved them, and, while I would have preferred something more adventurous, they were an appropriate match for the chops. I'm pleased, as this recipe's first reviewer, to say this is a solid recipe you shouldn't hesitate to try. I can't stress enough, however, that you can make or break this dish depending on whether or not the chops are cooked to the proper temperature. Pork chops are lean and can easily become tough and dry if overcooked. It would be a good idea to use a meat thermometer if uncertain. I completed the meal with "Sautéed Brussels Sprouts with Bacon and Onions," also from this site.
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We are relative newcomers to sweet and tangy sauces (Hubs says vinegary) and while we may not...