Ingredients with Measurements:
- 4 bone-in pork chops (1 inch thick)
- 1/2 cup Cholula hot sauce
- 1/4 cup honey
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon smoked paprika
- 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 bowl, whisk together Cholula hot sauce, honey, soy sauce, olive oil, minced garlic, smoked paprika, salt, and pepper.
3. Brush both sides of pork chops with the Cholula mixture.
4. Place pork chops on the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 145°F.
5. Brush the pork chops with the Cholula mixture every 2 minutes while cooking.
6. Remove pork chops from the grill and let rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan at medium-high heat. Internal temperature of pork chops should reach 145°F.
Serving size:
4 servings
Nutritional information:
Calories per serving: 380
Fat: 18g
Carbohydrates: 20g
Protein: 35g
Substitutions for ingredients:
- Cholula hot sauce can be substituted with any other hot sauce of your choice.
- Honey can be substituted with maple syrup or agave nectar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Olive oil can be substituted with any other cooking oil of your choice.
Variations:
- Add a tablespoon of brown sugar to the Cholula mixture for a sweeter glaze.
- Use boneless pork chops instead of bone-in for a quicker cooking time.
- Add a teaspoon of cumin or chili powder for a spicier flavor.
Tips and tricks:
- Make sure to brush the pork chops with the Cholula mixture every 2 minutes for a flavorful glaze.
- 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.
Storage instructions:
Leftover pork chops can be stored 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 bed of rice or quinoa with a side of roasted vegetables.
Garnishes:
Garnish with chopped cilantro or green onions for added flavor and color.
Pairings:
Pair with a crisp green salad or a side of garlic mashed potatoes.
Suggested side dishes:
Roasted vegetables, garlic mashed potatoes, or a green salad.
Troubleshooting advice:
If the pork chops are not cooking evenly, move them to a cooler part of the grill or reduce the heat.
Food safety advice:
Make sure to cook pork chops to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Cholula hot sauce is a type of hot sauce that originated in Mexico and is made from a blend of arbol and piquin peppers.
Flavor profiles:
Spicy, sweet, and savory.
Serving suggestions:
Serve with a side of roasted vegetables and a glass of red wine.
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