Ingredients with Measurements:
- 4 bone-in pork chops (1 inch thick)
- 1/2 cup powidl (plum jam)
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/4 tsp salt
- 2 tbsp olive oil
Special equipment needed:
- Grill or grill pan
- Basting brush
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together powidl, soy sauce, brown sugar, apple cider vinegar, garlic, paprika, black pepper, and salt.
3. Brush both sides of pork chops with olive oil and place on the grill.
4. Cook for 4-5 minutes on each side, or until the internal temperature reaches 145°F.
5. Brush the powidl glaze onto the pork chops during the last 2 minutes of cooking on each side.
6. Remove from grill and let rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
5. Temperature:
Grill or grill pan should be preheated to medium-high heat. Pork chops should be cooked to an internal temperature of 145°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 376
Fat: 16g
Carbohydrates: 22g
Protein: 34g
Sodium: 1073mg
Sugar: 18g
Substitutions for ingredients:
- Powidl can be substituted with any fruit jam or jelly.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Apple cider vinegar can be substituted with white wine vinegar or rice vinegar.
Variations:
- Add a pinch of cayenne pepper or red pepper flakes for some heat.
- Use boneless pork chops instead of bone-in.
- Substitute pork chops with chicken breasts or thighs.
Tips and tricks:
- Make sure to brush the powidl glaze onto the pork chops during the last 2 minutes of cooking on each side to prevent burning.
- Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.
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 the pork chops in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pork chops on a bed of rice or quinoa with a side of roasted vegetables.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Pair with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If the powidl glaze is too thick, add a splash of water to thin it out.
- If the pork chops are not cooked through, continue cooking for an additional 1-2 minutes on each side.
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:
Powidl is a traditional Austrian plum jam that is commonly used in sweet and savory dishes.
Flavor profiles:
The powidl glaze adds a sweet and tangy flavor to the pork chops, while the paprika and black pepper add a subtle smokiness and heat.
Serving suggestions:
Serve with a glass of red wine or a cold beer.
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Region: Austrian