Ingredients with Measurements:
- 4 bone-in pork chops (1 inch thick)
- 1/2 cup mahyawa sauce
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Basting brush
Step-by-step instructions:
a. Preheat grill or grill pan to medium-high heat.
b. In a small bowl, whisk together mahyawa sauce, olive oil, honey, Dijon mustard, smoked paprika, salt, and pepper.
c. Brush both sides of pork chops with the mahyawa mixture.
d. Place pork chops on the grill and cook for 4-5 minutes on each side, or until the internal temperature reaches 145°F.
e. Baste the pork chops with the remaining mahyawa mixture during the last 2 minutes of cooking.
f. 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
5. Temperature:
Grill or grill pan: medium-high heat
Internal temperature of pork chops: 145°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 10g
Protein: 35g
Substitutions for ingredients:
- Mahyawa sauce: You can substitute with any sweet and tangy sauce like barbecue sauce or teriyaki sauce.
- Dijon mustard: You can substitute with yellow mustard or whole grain mustard.
- Smoked paprika: You can substitute with regular paprika or chili powder.
Variations:
- You can use boneless pork chops instead of bone-in.
- You can marinate the pork chops in the mahyawa mixture for 30 minutes to overnight before grilling.
- You can add chopped herbs like thyme or rosemary to the mahyawa mixture for extra flavor.
Tips and tricks:
- Make sure to let the pork chops rest before serving to allow the juices to redistribute.
- Use a meat thermometer to ensure the pork chops are cooked to the correct temperature.
- Baste the pork chops with the mahyawa mixture frequently to keep them moist and flavorful.
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 bed of rice or mashed potatoes.
- Garnish with chopped green onions or cilantro.
Garnishes:
- Chopped green onions
- Chopped cilantro
Pairings:
- Roasted vegetables like asparagus or Brussels sprouts
- Garlic bread or dinner rolls
Suggested side dishes:
- Rice pilaf
- Mashed potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If the pork chops are sticking to the grill, brush them with oil before placing them on the grill.
- If the mahyawa glaze is burning, move the pork chops to a cooler part of the grill.
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:
- Mahyawa is a sweet and tangy sauce commonly used in Middle Eastern cuisine.
Flavor profiles:
- Sweet, tangy, and smoky
Serving suggestions:
- Serve with a side of roasted vegetables and a glass of red wine.
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