Thick Cut Pork Chops with Brandied Apricot Marinade

• 2 Tablespoons Soy Sauce
• 2 Tablespoons Teriyaki Sauce
• 6 Tablespoons Dijon Mustard
• 1/2 cups Apricot Preserves
• 3 Tablespoons Brandy
• 1/2 teaspoons Ginger Paste
• 1/2 teaspoons Dried Rosemary
• 1 pinch Red Pepper Flakes
• 4 whole Thick Cut (Iowa Cut) Pork Chops

1. Put all the ingredients except the pork into a gallon size zippered storage bag and massage to mix thoroughly.
2. Pour half of the mixture into a small saucepan and set aside.
3. Place pork chops into the bag with the remaining half of the marinade, zip and move them around in the marinade to coat evenly.
4. Let them marinate in the refrigerator for 1 hour.
5. Grill on medium to medium low heat for about forty minutes on indirect heat (I use a gas grill) until cooked through.
6. Insert thermometer into the fleshiest part of the chop, not touching the bone.
7. Temperature should be 160 degrees.
8. Let stand to complete cooking for five minutes longer.
9. This allows the pork to trap the juices inside.
10. Approximately fifteen minutes before meat is done, heat the contents of the sauce pan to a light boil.
11. Stir very frequently.
12. Once it bubbles, remove from heat, and brush over chops as they finish grilling, taking care not to scorch.

soy sauce, teriyaki sauce, dijon mustard, apricot preserves, brandy, ginger paste, rosemary, red pepper, chops

Taken from tastykitchen.com/recipes/main-courses/thick-cut-pork-chops-with-brandied-apricot-marinade/ (may not work)