PORK CHOP ON A STICK RECIPES

Steps:

• To prevent wooden skewers or chopsticks from burning while grilling chops, soak them in water for 30 minutes before inserting into chops. Or, if you like, don't serve the pork chops on a stick.
• For rub: In a small bowl, combine paprika, brown sugar, onion salt, garlic powder, ginger, cinnamon, cumin, mustard, cayenne and black pepper. Brush chops on both sides with soy sauce. Sprinkle rub over chops and rub in with your fingers. Insert a wooden chopstick into a short side of each chop.
• For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place pork chops on grill rack over pan. Cover; grill chops 30 to 35 minutes or until chops are slightly pink in center and juices run clear (145°F to 160°F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place chops on grill rack over burner that is turned off. Cover and grill as directed.) Remove from grill; let stand for 3 minutes before serving.

Steps:

• In a large saucepan combine vinegar, ketchup, onion, dried cherries, honey, chile peppers, garlic, coriander, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until dried cherries and chile pepper are softened and mixture is slightly thickened. Cool slightly. Transfer mixture to a blender or food processor. Cover and blend until nearly smooth; set aside.
• Sprinkle chops with salt and pepper as desired. Insert a wooden skewer into a short side of each chop.
• For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 7 to 9 minutes or until chops are slightly pink in center and juices run clear (160°F), turning once halfway through grilling. (For a gas grill, preheat grill/ Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as directed.) Brush sauce over chops during the last 5 minutes of grilling. If desired, reheat and serve additional sauce on the side.