Ingredients with Measurements:
- 4 bone-in pork chops (1 inch thick)
- 1/2 cup Calvados (apple brandy)
- 1/4 cup brown sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Basting brush
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small saucepan, combine Calvados, brown sugar, and Dijon mustard. Cook over medium heat, stirring occasionally, until the mixture has reduced by half and thickened, about 10 minutes.
3. Brush both sides of the pork chops with olive oil and season with salt and pepper.
4. Place the pork chops on the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 145°F.
5. Brush the Calvados glaze onto the pork chops during the last 2 minutes of cooking on each side.
6. Remove the pork chops from the grill and let them rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
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: 360
Fat: 18g
Saturated Fat: 5g
Cholesterol: 95mg
Sodium: 180mg
Carbohydrates: 12g
Sugar: 11g
Protein: 30g
Substitutions for ingredients:
- Pork chops can be substituted with boneless pork loin chops or chicken breasts.
- Calvados can be substituted with apple cider or apple juice.
- Brown sugar can be substituted with honey or maple syrup.
- Dijon mustard can be substituted with whole grain mustard or honey mustard.
Variations:
- Add minced garlic or chopped fresh herbs to the Calvados glaze for added flavor.
- Use the Calvados glaze as a marinade for the pork chops before grilling.
- Serve the pork chops with a side of roasted vegetables or a salad.
Tips and tricks:
- Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.
- Use a meat thermometer to ensure the pork chops are cooked to the correct temperature.
- Baste the pork chops with the Calvados glaze frequently for a more intense flavor.
Storage instructions:
Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork chops in the microwave or oven until heated through.
Presentation ideas:
Serve the pork chops on a platter with a drizzle of the Calvados glaze and garnish with fresh herbs.
Garnishes:
Fresh herbs, such as parsley or thyme, can be used as a garnish.
Pairings:
Pair the pork chops with a glass of Calvados or a crisp white wine, such as Pinot Grigio.
Suggested side dishes:
Roasted vegetables, such as Brussels sprouts or sweet potatoes, or a salad with a vinaigrette dressing would pair well with the pork chops.
Troubleshooting advice:
If the pork chops are not cooked to the correct temperature, continue cooking them until the internal temperature reaches 145°F.
Food safety advice:
Always wash your hands and utensils before and after handling raw meat. Use a meat thermometer to ensure the pork chops are cooked to the correct temperature.
Food history:
Calvados is a type of apple brandy that originated in the Normandy region of France.
Flavor profiles:
The Calvados glaze adds a sweet and tangy flavor to the pork chops, while the grilling adds a smoky flavor.
Serving suggestions:
Serve the pork chops with a side of roasted vegetables or a salad for a complete meal.
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Taste: Savory, Sweet, Tangy, Apple, Caramelized, Apple-Flavored