This is my favorite grilled pork chop dish. Why? Simply because it can include a fruit spread, jelly or jam—whatever you have in the fridge to give it a sweet touch. That, combined with the garlic (and we love garlic), makes it divine. In this rendering, the lowly pork chop will become your go-to dish in a barbecue setting. It’s that good.



4 to 6 bone-in pork chops
½ cup fruit spread (we used blueberry), jam or jelly
2 tablespoons  grated fresh ginger
4 cloves garlic, peeled and coarsely chopped
½ teaspoon honey
2 tablespoons dry sherry
2 teaspoons sherry or apple cider vinegar
Salt and freshly ground black pepper to taste


1. Rinse pork chops under cool running water and pat dry with paper towels.
2. In a blender, combine fruit spread (or jam or jelly), ginger, garlic, honey, dry sherry, vinegar, salt and pepper. Purée until smooth. Pour mixture over pork chops, coating them well. Let pork marinate in the refrigerator for at least 8 hours or overnight.
3. Prepare grill. When it is hot, grill chops until done to taste, about 6-8 minutes per side. If the chops turn very dark as the sauce caramelizes, move them to a cooler part of the grill to finish cooking. Serve immediately.
Yield: 4 to 6 servings.