Ingredients
- 6 pork chops with or without bone
- 1 t rubbed sage
- 1 t dried rosemary
- 3 T seedless blackberry jam
- 1/4 C honey
- 2 T apple juice or dry red wine
- 1 bunch asparagus
- 1 T olive oil
- 6 frozen mini corn on the cob
Instructions
To Assemble
- Place pork chops in large zipper bag.
- Combine all other ingredients in a small bowl and stir well. Drizzle into bag over pork chops and squish gently to coat. Refrigerate.
- Trim woody ends off of asparagus and place in large zipper bag with olive oil.
- Wrap each corn cob in foil. (these will thaw in refrigerator)
To Cook
- Cook pork chops on grill until glaze begins to caramelize and chops are done.
- Grill asparagus and corn on the cob.
Ingredients
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Instructions
To Assemble
To Cook
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