Ingredients with Measurements:
- 4 bone-in pork chops (1 inch thick)
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Grill
Step-by-step instructions:
1. In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, smoked paprika, dried oregano, salt, and black pepper.
2. Place pork chops in a large resealable plastic bag and pour the marinade over the pork chops. Seal the bag and massage the marinade into the pork chops. Marinate in the refrigerator for at least 2 hours or up to overnight.
3. Preheat grill to medium-high heat.
4. Remove pork chops from the marinade and discard the remaining marinade.
5. Grill pork chops for 4-5 minutes per side or until the internal temperature reaches 145°F.
6. Let the pork chops rest for 5 minutes before serving.
- Time:
Preparation time: 10 minutes + 2 hours marinating time
- Cooking time: 8-10 minutes
Temperature:
- Grill: medium-high heat
- Internal temperature of pork chops: 145°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 360
- Fat: 25g
- Carbohydrates: 1g
- Protein: 32g
Substitutions for ingredients:
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Smoked paprika can be substituted with regular paprika or chili powder.
- Dried oregano can be substituted with dried thyme or dried basil.
Variations:
- Add chopped fresh herbs, such as parsley or cilantro, to the marinade.
- Use boneless pork chops instead of bone-in pork chops.
- Substitute pork chops with chicken breasts or thighs.
Tips and tricks:
- Make sure to let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.
- To prevent sticking, oil the grill grates before grilling the pork chops.
- Use a meat thermometer to ensure that the internal temperature of the pork chops reaches 145°F.
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 salad.
Garnishes:
- Garnish with chopped fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with a glass of red wine, such as a Portuguese red wine.
Suggested side dishes:
- Grilled vegetables, such as zucchini, eggplant, and bell peppers
- Side salad with mixed greens and a vinaigrette dressing
- Roasted potatoes or sweet potatoes
Troubleshooting advice:
- If the pork chops are sticking to the grill, make sure to oil the grill grates before grilling.
Food safety advice:
- Make sure to cook pork chops to an internal temperature of 145°F to ensure that they are safe to eat.
Food history:
- Grilled pork chops are a popular dish in Portugal, where they are often marinated in a mixture of olive oil, garlic, and herbs.
Flavor profiles:
- The marinade for these pork chops is a combination of smoky, tangy, and savory flavors.
Serving suggestions:
- Serve pork chops with a side of grilled vegetables and a glass of red wine for a complete meal.
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Region: Portuguese