Ingredients with Measurements:
- 4 bone-in pork chops (1 inch thick)
- 1 cup guava jelly
- 1/4 cup soy sauce
- 1/4 cup apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
Special equipment needed:
- Grill or grill pan
- Pastry brush
Step-by-step instructions:
1. In a small saucepan, combine guava jelly, soy sauce, apple cider vinegar, garlic, cumin, and smoked paprika. Cook over medium heat, stirring occasionally, until the jelly is melted and the mixture is well combined. Remove from heat and set aside.
2. Preheat grill or grill pan to medium-high heat.
3. Season pork chops with salt and pepper on both sides.
4. Brush both sides of the pork chops with olive oil.
5. Place pork chops on the grill and cook for 4-5 minutes on each side, or until the internal temperature reaches 145°F.
6. Brush the guava glaze on both sides of the pork chops during the last 2-3 minutes of cooking.
7. Remove pork chops from the grill and let rest for 3-5 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- Grill or grill pan preheated to medium-high heat
- Internal temperature of pork chops should reach 145°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 17g
- Carbohydrates: 41g
- Protein: 28g
- Sodium: 720mg
- Sugar: 29g
Substitutions for ingredients:
- Guava jelly can be substituted with apricot or peach preserves.
- Soy sauce can be substituted with tamari or coconut aminos.
- Apple cider vinegar can be substituted with white wine vinegar or rice vinegar.
- Smoked paprika can be substituted with regular paprika or chili powder.
Variations:
- Add chopped fresh cilantro or parsley to the guava glaze for added flavor.
- Use boneless pork chops instead of bone-in pork chops.
- Substitute pork chops with chicken breasts or thighs.
Tips and tricks:
- Make sure to brush the guava glaze on the pork chops during the last 2-3 minutes of cooking to prevent burning.
- Let the pork chops rest before serving to allow the juices to redistribute and the meat to be tender.
- Serve with extra guava glaze on the side for dipping.
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 pork chops on a platter with grilled vegetables and a side of rice or quinoa.
Garnishes:
- Garnish with fresh cilantro or parsley.
Pairings:
- Serve with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Rice or quinoa
- Grilled vegetables
- Mashed sweet potatoes
Troubleshooting advice:
- If the guava glaze is too thick, add a splash of water to thin it out.
- If the pork chops are not cooked through, continue cooking them on the grill until the internal temperature reaches 145°F.
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:
- Guava is a tropical fruit native to Central and South America. It is commonly used in Latin American and Caribbean cuisine.
Flavor profiles:
- Sweet and tangy from the guava jelly and apple cider vinegar
- Smoky and earthy from the cumin and smoked paprika
Serving suggestions:
- Serve with a cold beer or a glass of white wine.
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