I have no idea why it is called this, guess we will have to ask John Mack, if he is still around.
Chauvinist Pig Chops
John Mack, 1976 Wisconsin Pork Cookout King
4 pork chops, cut 1 1l2" thick
1 clove garlic
1/4 cup olive oil
1/2 cup hard cider
1 cup brown sugar
1/8 tsp. dry mustard
6 cloves
1 tsp. orange juice concentrate
1/4 cup chunk pineapple
1/4 cup bourbon
2 apples, cored and sliced
1. Crush 1 clove of garlic; add to olive oil and let stand overnight.
2. Make glaze by combining in saucepan, cider, brown sugar, mustard, 6 cloves, orange juice and pineapple. Simmer 20 minutes or until slightly thickened. Add apple slices and bourbon.
3. Inject chops liberally with olive oil-clove mixture (may use syringe with large needle.) Sear chops on hot grill; close lid on grill and cook chops about 10 minutes on each side. Baste chops last few minutes with glaze. Garnish chops with apple slices and any greenery in season.
Chauvinist Pig Chops
John Mack, 1976 Wisconsin Pork Cookout King
4 pork chops, cut 1 1l2" thick
1 clove garlic
1/4 cup olive oil
1/2 cup hard cider
1 cup brown sugar
1/8 tsp. dry mustard
6 cloves
1 tsp. orange juice concentrate
1/4 cup chunk pineapple
1/4 cup bourbon
2 apples, cored and sliced
1. Crush 1 clove of garlic; add to olive oil and let stand overnight.
2. Make glaze by combining in saucepan, cider, brown sugar, mustard, 6 cloves, orange juice and pineapple. Simmer 20 minutes or until slightly thickened. Add apple slices and bourbon.
3. Inject chops liberally with olive oil-clove mixture (may use syringe with large needle.) Sear chops on hot grill; close lid on grill and cook chops about 10 minutes on each side. Baste chops last few minutes with glaze. Garnish chops with apple slices and any greenery in season.