Ingredients with Measurements:
- 4 bone-in pork chops (1 inch thick)
- 1/2 cup of Clorot (a Filipino vinegar made from coconut water)
- 1/4 cup of soy sauce
- 1/4 cup of brown sugar
- 2 cloves of garlic, minced
- 1 teaspoon of black pepper
- 1/4 cup of vegetable oil
Special equipment needed:
- Large resealable plastic bag
- Grill or grill pan
Step-by-step instructions:
1. In a large resealable plastic bag, combine Clorot, soy sauce, brown sugar, garlic, and black pepper. Mix well.
2. Add pork chops to the bag and seal. Massage the marinade into the meat, making sure each chop is coated evenly.
3. Refrigerate for at least 4 hours, or overnight for best results.
4. Preheat grill or grill pan to medium-high heat.
5. Remove pork chops from the marinade and discard the excess. Pat the chops dry with paper towels.
6. Brush the chops with vegetable oil on both sides.
7. Grill the pork chops for 6-8 minutes on each side, or until the internal temperature reaches 145°F.
8. Let the pork chops rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Marinating time: 4 hours to overnight
Cooking time: 12-16 minutes
Temperature:
Grill or grill pan should be preheated to medium-high heat. Pork chops should be cooked to an internal temperature of 145°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 360
Fat: 22g
Saturated Fat: 6g
Cholesterol: 90mg
Sodium: 740mg
Carbohydrates: 10g
Sugar: 9g
Protein: 30g
Substitutions for ingredients:
- Clorot can be substituted with apple cider vinegar or rice vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced onions or bell peppers to the marinade for added flavor.
- Use boneless pork chops instead of bone-in for a quicker cooking time.
- Substitute pork chops with chicken thighs or beef steak.
Tips and tricks:
- Make sure to pat the pork chops dry before grilling to ensure a nice sear.
- Let the pork chops rest before slicing 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:
To reheat, place the pork chops in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pork chops on a platter with grilled vegetables or a side salad.
Garnishes:
Garnish with chopped cilantro or green onions for added freshness.
Pairings:
Serve with a side of rice or mashed potatoes.
Suggested side dishes:
- Grilled vegetables
- Roasted sweet potatoes
- Steamed broccoli
Troubleshooting advice:
- If the pork chops are sticking to the grill, brush the grates with oil before grilling.
- If the pork chops are overcooked, reduce the cooking time or lower the heat.
Food safety advice:
- Always cook pork to an internal temperature of 145°F to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw pork to prevent cross-contamination.
Food history:
Clorot is a traditional Filipino vinegar made from coconut water. It is commonly used in marinades and dipping sauces.
Flavor profiles:
The marinade for these pork chops is sweet, tangy, and savory with a hint of garlic.
Serving suggestions:
Serve the pork chops with a side of rice and grilled vegetables for a complete meal.
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