Ingredients with Measurements:
- 4 bone-in pork chops (1 inch thick)
- 1/2 cup ketchup
- 2 tablespoons curry powder
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Special equipment needed:
- Grill or grill pan
- Brush for glazing
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together ketchup, curry powder, honey, apple cider vinegar, olive oil, salt, and black pepper until well combined.
3. Brush both sides of pork chops with the curry ketchup glaze.
4. Place pork chops on the grill and cook for 5-6 minutes per side, or until internal temperature reaches 145°F.
5. Brush with additional glaze during the last few minutes of cooking.
6. Remove from grill and let rest for 5 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 12-15 minutes
Temperature:
- Grill or grill pan: medium-high heat
- Internal temperature of pork chops: 145°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Total fat: 14g
- Saturated fat: 4g
- Cholesterol: 90mg
- Sodium: 800mg
- Total carbohydrates: 18g
- Dietary fiber: 1g
- Sugars: 15g
- Protein: 30g
Substitutions for ingredients:
- Honey: maple syrup or agave nectar
- Apple cider vinegar: white wine vinegar or rice vinegar
- Curry powder: garam masala or turmeric
Variations:
- Use chicken or beef instead of pork chops.
- Add diced onions or garlic to the glaze for extra flavor.
- Grill some pineapple slices and serve them alongside the pork chops for a tropical twist.
Tips and tricks:
- Make sure to brush the pork chops with the glaze evenly to ensure maximum flavor.
- Don't overcook the pork chops, as they can become tough and dry.
- Let the pork chops rest for a few minutes before slicing to allow the juices to redistribute.
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 warmed through.
Presentation ideas:
- Serve pork chops on a bed of rice or quinoa.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Roasted vegetables, such as broccoli or carrots
- Grilled corn on the cob
- Garlic mashed potatoes
Suggested side dishes:
- Roasted vegetables, such as broccoli or carrots
- Grilled corn on the cob
- Garlic mashed potatoes
Troubleshooting advice:
- If the glaze is too thick, add a splash of water to thin it out.
- If the pork chops are sticking to the grill, brush them with oil before placing them on the grill.
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:
- Ketchup was originally a Chinese sauce made from fermented fish and spices, but it was adapted by Europeans and Americans to include tomatoes and sugar.
Flavor profiles:
- Sweet, tangy, and slightly spicy
Serving suggestions:
- Serve with a side of rice or quinoa and roasted vegetables.
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