Grilled Boneless Pork Chops with Apricot Lemongrass Glaze
2 lb 3/4" thick boneless pork loin chops
3 Tbsp Olive oil
2 Tbsp Spice Union French Chef's Blend
2 Tbsp Fresh cilantro- finely minced
1/3 C Apricot lemongrass glaze (click here for the recipe)
In a bowl, combine the pork chops, olive oil, Spice Union French Chef's Blend and cilantro.
Toss the pork to evenly coat with the oil, seasoning and cilantro. Allow the pork to sit for 30 minutes at room temperature.
Preheat your grill to at least 400°F.
Place the pork chops on the grill, over direct heat. Cook for about 3-4 minutes on the first side.
Turn the pork chops and immediately glaze each chop with the Apricot lemongrass glaze.
Cook the chops for an additional 3-4 minutes on the second side.
Remove the pork chops from the grill and serve immediately with any remaining Apricot lemongrass glaze served over the chops.