Ingredients with Measurements:
- 4 bone-in pork chops (1 inch thick)
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 2 tablespoons honey
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Ziplock bag
Step-by-step instructions:
1. In a mixing bowl, whisk together olive oil, lime juice, honey, garlic, cumin, smoked paprika, salt, and black pepper.
2. Place the pork chops in a ziplock bag and pour the marinade over them. Seal the bag and massage the marinade into the pork chops. Refrigerate for at least 2 hours or overnight.
3. Preheat the grill or grill pan over medium-high heat.
4. Remove the pork chops from the marinade and discard the excess marinade.
5. Grill the pork chops for 4-5 minutes per side or until the internal temperature reaches 145°F.
6. Remove the pork chops from the grill and let them rest for 5 minutes.
7. Sprinkle chopped cilantro over the pork chops before serving.
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: 360
Fat: 22g
Saturated Fat: 5g
Cholesterol: 90mg
Sodium: 350mg
Carbohydrates: 9g
Sugar: 7g
Protein: 30g
Substitutions for ingredients:
- Lime juice: lemon juice
- Honey: maple syrup or agave nectar
- Cilantro: parsley or basil
Variations:
- Substitute pork chops with chicken breasts or thighs.
- Add chopped jalapeño peppers to the marinade for a spicy kick.
- Use orange juice instead of lime juice for a different flavor.
Tips and tricks:
- Make sure to 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.
- If using a grill pan, make sure to preheat it before adding the pork chops.
Storage instructions:
Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pork chops in a microwave-safe dish and cover with a damp paper towel. Microwave on high for 1-2 minutes or until heated through.
Presentation ideas:
Serve the pork chops on a platter with a sprinkle of chopped cilantro and lime wedges on the side.
Garnishes:
Chopped cilantro, lime wedges
Pairings:
- Rice and beans
- Grilled vegetables
- Corn on the cob
Suggested side dishes:
- Cilantro lime rice
- Grilled zucchini
- Roasted sweet potatoes
Troubleshooting advice:
- If the pork chops are sticking to the grill, make sure to oil the grates before adding the pork chops.
- If the pork chops are dry, make sure not to overcook them. Use a meat thermometer to ensure they are cooked to the correct temperature.
Food safety advice:
- Make sure to marinate the pork chops in the refrigerator to prevent bacteria growth.
- Cook the pork chops to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Charichuelo is a fruit native to South America that is often used in traditional Peruvian cuisine. This recipe incorporates the flavors of Peru with the smoky and spicy marinade used on the pork chops.
Flavor profiles:
Smoky, sweet, tangy, and slightly spicy.
Serving suggestions:
Serve the pork chops with a side of rice and beans and a refreshing cucumber salad.
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