Cajun Rub

Rubs combine with the juices drawn from the meat and work like a dry marinade. Grill or cook the roast according to the proper cooking preparation tips. …

Five-Spice Marinade

This marinade works well with pork chops, but can also be used on loin roasts or tenderloins. …

Cherry-Onion Relish

Sweet and tangy, this relish works well with grilled chops or along side a grilled pork loin. …

Pear-Mustard Sauce

A different version of sweet and sour to try with pork chops or back ribs. …

Honey-Lime Ginger Glaze

Simple citrus glaze for pork chops. If using on roast, baste the last 15-20 minutes of cooking time to avoid burning. …

Smoky Rub

Rub makes enough for 4 chops. Grill over medium-hot fire until the internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.…

Nuevo Southwestern Chutney

At a twist to this year’s Easter ham table by serving this chutney to accompany your centerpiece ham. The sweet and smoky flavor of the ham complements this colorful, hearty topping. …

Dilled Horseradish Sauce

Make the most out of leftover Easter ham with this sauce that tops thick slices of ham on a sandwich. A sassy sauce that adds zest to an ordinary sandwich. …

Mexican Dry Rub

A great “dry marinade” for chops, tenderloin, or roast. Can also add a little to butter and use the mixture on corn on the cob and then grill along side chops. …