GRILLED PORK CHOP
Outback Steakhouse Copycat Recipe
A lean grilled pork chop served with garlic mashed potatoes, fresh steamed vegetables and creole marmalade.
2 (10 oz) boneless loin pork chops, 1 inch thick
2 teaspoons Outback Steakhouse Steak Rub
¼ cup Outback Steakhouse Creole Marmalade Sauce
Dry pork chops with a paper towel. Sprinkle rub over chops, then lightly spray chops with or rub in a little olive oil to hold the spices to the chops. Let sit 10 minutes.Meanwhile, preheat grill on High for 10 minutes. Turn grill down to Medium-High, and place chops on grill for 3-4 minutes, or until grill marks show. Rotate chops 90 degrees without turning them over. Cook for 3-4 more minutes, then turn over and cook 6-8 minutes on other side. Remove from grill when done, and let rest on a platter for about 5 minutes. Meanwhile, make the creole marmalade sauce and serve.
Creole Marmalade Sauce:
1/4 cup honey
1/4 cup sweet orange marmalade
1/2 teaspoon dry mustard
Mix all ingredients together. Heat and serve with pork chops or other meats.
4 -6 teaspoons salt (depending on taste)
4 teaspoons paprika
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon turmeric