Ingredients with Measurements:
- 4 bone-in pork chops (1 inch thick)
- 1/2 cup Prusurate sauce
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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 Prusurate sauce, olive oil, garlic, thyme, salt, and black pepper.
3. Brush both sides of pork chops with the Prusurate mixture.
4. Grill pork chops for 6-8 minutes per side, or until internal temperature reaches 145°F.
5. Baste pork chops with remaining Prusurate mixture during the last few minutes of grilling.
6. Remove pork chops from grill and let rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Grill or grill pan at medium-high heat. Internal temperature of pork chops should reach 145°F.
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 18g
Protein: 28g
Carbohydrates: 3g
Sodium: 380mg
Substitutions for ingredients:
- Pork chops can be substituted with boneless pork loin chops or boneless chicken breasts.
- Prusurate sauce can be substituted with any sweet and tangy sauce, such as barbecue sauce or honey mustard.
Variations:
- Add a pinch of cayenne pepper to the Prusurate mixture for a spicy kick.
- Substitute dried rosemary or oregano for the thyme.
- Use the Prusurate mixture as a marinade for the pork chops overnight for extra flavor.
Tips and tricks:
- Let the pork chops rest for 5 minutes before slicing 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 frequently during the last few minutes of grilling for a caramelized glaze.
Storage instructions:
Leftover pork chops can be stored 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 a garnish of fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, lemon wedges, or sliced green onions.
Pairings:
Serve pork chops with roasted vegetables, mashed potatoes, or a side salad.
Suggested side dishes:
Roasted Brussels sprouts, garlic mashed potatoes, or a mixed green salad.
Troubleshooting advice:
- If the pork chops are not cooked through, continue grilling until the internal temperature reaches 145°F.
- If the Prusurate mixture is too thick, add a splash of water or apple cider vinegar to thin it out.
Food safety advice:
- Wash hands and surfaces thoroughly before and after handling raw meat.
- Use a meat thermometer to ensure the pork chops are cooked to the correct temperature.
- Do not reuse the marinade or basting mixture after it has come into contact with raw meat.
Food history:
Prusurate sauce is a sweet and tangy sauce that originated in the Caribbean. It is often used as a marinade or glaze for meats.
Flavor profiles:
Sweet, tangy, and savory.
Serving suggestions:
Serve pork chops with a side of roasted vegetables and a glass of red wine for a delicious and satisfying meal.
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