Ingredients with Measurements:
- 4 bone-in pork chops (1 inch thick)
- 1 cup of boricha (Korean barley tea)
- 1/4 cup of soy sauce
- 2 tablespoons of honey
- 2 tablespoons of rice vinegar
- 1 tablespoon of sesame oil
- 4 cloves of garlic, minced
- 1 teaspoon of grated ginger
- 1/4 teaspoon of black pepper
- 2 green onions, thinly sliced (for garnish)
Special equipment needed:
- Large resealable plastic bag
- Grill or grill pan
Step-by-step instructions:
1. In a mixing bowl, whisk together boricha, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and black pepper until well combined.
2. Place pork chops in a large resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the pork chops, making sure they are well coated. Refrigerate for at least 2 hours or overnight.
3. Preheat grill or grill pan to medium-high heat.
4. Remove pork chops from the marinade and discard the remaining marinade.
5. Grill the pork chops for 5-6 minutes on each side, or until they reach an internal temperature of 145°F.
6. Let the pork chops rest for 5 minutes before serving.
7. Garnish with sliced green onions.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan: medium-high heat
Internal temperature of pork chops: 145°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 14g
Carbohydrates: 10g
Protein: 32g
Substitutions for ingredients:
- Boricha can be substituted with green tea or water.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sesame oil can be substituted with vegetable oil or olive oil.
- Green onions can be substituted with chopped cilantro or parsley.
Variations:
- Use chicken or beef instead of pork chops.
- Add sliced onions or bell peppers to the marinade.
- Use the marinade as a sauce by simmering it in a saucepan until it thickens.
Tips and tricks:
- Make sure to let the pork chops rest before slicing them to keep the juices inside.
- Use a meat thermometer to check the internal temperature of the pork chops.
- Double the recipe and freeze the extra pork chops in the marinade for a quick and easy meal later.
Storage instructions:
Store leftover pork chops in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pork chops in the microwave or oven until heated through.
Presentation ideas:
Serve pork chops on a platter with sliced green onions and a side of rice or vegetables.
Garnishes:
Sliced green onions
Pairings:
- Rice
- Steamed vegetables
- Kimchi
- Pickled vegetables
Suggested side dishes:
- Steamed rice
- Grilled vegetables
- Stir-fried noodles
Troubleshooting advice:
- If the pork chops are too thick, butterfly them to ensure even cooking.
- If the pork chops are sticking to the grill or grill pan, brush them with oil before grilling.
Food safety advice:
- Make sure to cook pork chops to an internal temperature of 145°F to ensure they are safe to eat.
- Always marinate meat in the refrigerator to prevent bacterial growth.
Food history:
Boricha is a traditional Korean tea made from roasted barley. It is commonly served as a refreshing drink during hot weather.
Flavor profiles:
Salty, sweet, tangy, and savory
Serving suggestions:
Serve pork chops with a side of rice and steamed vegetables for a complete meal.
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