Ingredients with Measurements:
- 4 bone-in pork chops (1 inch thick)
- 1/2 cup honey
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup fresh squeezed lemon juice
- 1/4 cup fresh squeezed orange juice
- 1/4 cup fresh squeezed lime juice
- 2 tablespoons grated ginger
- 2 tablespoons minced garlic
- 1 tablespoon sesame oil
- 1/2 teaspoon red pepper flakes
- 1/4 cup chopped green onions
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, whisk together honey, soy sauce, rice vinegar, lemon juice, orange juice, lime juice, ginger, garlic, sesame oil, red pepper flakes, and green onions.
2. Season pork chops with salt and pepper on both sides.
3. Pour half of the marinade over the pork chops, making sure each chop is coated evenly. Reserve the other half of the marinade for later.
4. Cover the pork chops with plastic wrap and marinate in the refrigerator for at least 2 hours, or overnight for best results.
5. Preheat grill or grill pan to medium-high heat.
6. Remove pork chops from the marinade and discard the used marinade.
7. Grill pork chops for 5-6 minutes on each side, or until the internal temperature reaches 145°F.
8. Brush the reserved marinade onto the pork chops during the last 2-3 minutes of cooking.
9. Remove pork chops from the grill and let them rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 12-15 minutes
Temperature:
Grill or grill pan preheated to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 435
Fat: 16g
Saturated Fat: 5g
Cholesterol: 120mg
Sodium: 1000mg
Carbohydrates: 31g
Fiber: 1g
Sugar: 28g
Protein: 42g
Substitutions for ingredients:
- Pork chops can be substituted with chicken or beef.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Red pepper flakes can be substituted with cayenne pepper or chili powder.
Variations:
- Add sliced jalapeños for a spicy kick.
- Substitute the green onions with chopped cilantro for a fresh herb flavor.
- Use lime zest instead of lime juice for a more intense citrus flavor.
Tips and tricks:
- Make sure to let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.
- Use a meat thermometer to ensure the pork chops are cooked to the proper internal temperature.
- For a more intense flavor, marinate the pork chops overnight.
Storage instructions:
Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place pork chops in a microwave-safe dish and heat for 1-2 minutes, or until heated through.
Presentation ideas:
Serve pork chops on a platter with a side of roasted vegetables or a salad.
Garnishes:
Garnish with chopped green onions or cilantro.
Pairings:
Pair with a side of roasted vegetables, mashed potatoes, or rice.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Steamed rice
Troubleshooting advice:
- If the pork chops are not cooked through, continue cooking for an additional 1-2 minutes on each side.
- If the marinade is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to cook pork chops to an internal temperature of 145°F to ensure they are safe to eat.
- Always use a clean cutting board and utensils when handling raw meat.
Food history:
Ningmeng and honey-glazed pork chops are a popular dish in Chinese cuisine. The combination of sweet and tangy flavors makes it a crowd-pleaser.
Flavor profiles:
Sweet, tangy, and savory.
Serving suggestions:
Serve pork chops with a side of roasted vegetables or a salad.
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Taste: Sweet, Savory, Tangy, Caramelized