Ingredients with Measurements:
- 4 bone-in pork chops (about 1 inch thick)
- 1 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Special equipment needed:
- Large resealable plastic bag
- Grill or grill pan
Step-by-step instructions:
1. In a medium bowl, whisk together ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper until well combined.
2. Place pork chops in a large resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the pork chops to coat evenly. Refrigerate for at least 2 hours or overnight.
3. Preheat grill or grill pan to medium-high heat.
4. Remove pork chops from the marinade and discard the remaining marinade.
5. Grill the pork chops for 6-8 minutes per side or until the internal temperature reaches 145°F. Let the pork chops rest for 5 minutes before serving.
- Time:
Preparation time: 10 minutes
- Marinating time: 2 hours or overnight
- Cooking time: 12-16 minutes
Temperature:
- Grill or grill pan: Medium-high heat
- Internal temperature of pork chops: 145°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 427
- Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 120mg
- Sodium: 1103mg
- Carbohydrates: 29g
- Fiber: 1g
- Sugar: 24g
- Protein: 44g
Substitutions for ingredients:
- Brown sugar: Honey or maple syrup
- Apple cider vinegar: White wine vinegar or rice vinegar
- Worcestershire sauce: Soy sauce or fish sauce
- Dijon mustard: Yellow mustard or whole grain mustard
- Garlic powder: Minced fresh garlic
- Onion powder: Minced fresh onion or shallot
- Smoked paprika: Regular paprika or chili powder
Variations:
- Use chicken breasts or thighs instead of pork chops.
- Add hot sauce or cayenne pepper for a spicy kick.
- Substitute the ketchup with BBQ sauce for a smokier flavor.
- Add sliced onions or bell peppers to the marinade for extra flavor.
Tips and tricks:
- Make sure to massage the marinade into the pork chops to ensure even coating.
- Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.
- Use a meat thermometer to check the internal temperature of the pork chops.
- If using a grill pan, make sure to preheat it before adding the pork chops.
Storage instructions:
- Store leftover pork chops in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pork chops in the microwave or oven until heated through.
Presentation ideas:
- Serve the pork chops with a side of roasted vegetables or a salad.
Garnishes:
- Chopped fresh parsley or cilantro
- Sliced green onions
Pairings:
- Mashed potatoes
- Roasted sweet potatoes
- Grilled corn on the cob
Suggested side dishes:
- Roasted vegetables
- Salad
- Rice pilaf
Troubleshooting advice:
- If the pork chops are sticking to the grill or grill pan, brush them with oil before grilling.
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:
- Ketchup is believed to have originated in China as a fermented fish sauce called ke-tsiap. It was later introduced to Europe in the 17th century and eventually made its way to America where it became a popular condiment.
Flavor profiles:
- Sweet, tangy, and savory
Serving suggestions:
- Serve the pork chops with a side of roasted vegetables or a salad.
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