Ingredients with Measurements:
- 4 bone-in pork chops (1 inch thick)
- 1/2 cup guava jelly
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Grill or grill pan
- Basting brush
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, whisk together the guava jelly, olive oil, apple cider vinegar, garlic powder, salt, and black pepper until well combined.
3. Brush the pork chops with the guava jelly mixture on both sides.
4. Place the pork chops on the grill or grill pan and cook for 4-5 minutes per side, or until the internal temperature reaches 145°F.
5. Brush the pork chops with the guava jelly mixture again during the last minute of cooking.
6. Remove the pork chops from the grill or grill pan and let them rest for 3-5 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
- Internal temperature of pork chops: 145°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 16g
- Carbohydrates: 22g
- Protein: 30g
Substitutions for ingredients:
- Guava jelly: apricot jelly, peach jelly, or pineapple jelly can be used as substitutes.
Variations:
- Add a pinch of cayenne pepper to the guava jelly mixture for a spicy kick.
- Substitute pork chops with chicken breasts or thighs.
Tips and tricks:
- Make sure to brush the pork chops with the guava jelly mixture during the last minute of cooking to prevent burning.
- Let the pork chops rest for a few minutes before serving 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 heated through.
Presentation ideas:
- Serve the pork chops on a bed of rice or quinoa.
- Garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
- Fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with a side of roasted vegetables, such as asparagus or Brussels sprouts.
- Pair with a glass of red wine, such as Pinot Noir or Merlot.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts.
- Rice or quinoa.
Troubleshooting advice:
- If the guava jelly mixture is too thick, add a tablespoon of water to thin it out.
Food safety advice:
- Make sure to cook the pork chops to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Guava jelly is a popular condiment in Latin American and Caribbean cuisine.
Flavor profiles:
- Sweet and tangy from the guava jelly, with a savory and smoky flavor from the pork chops.
Serving suggestions:
- Serve hot with your favorite side dishes.
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