Ingredients with Measurements:
- 4 bone-in pork chops, about 1 inch thick
- 2 tablespoons recado rojo spice blend
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon lime juice
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, mix together the recado rojo spice blend, olive oil, honey, and lime juice to make a marinade.
3. Season the pork chops with salt and pepper, then brush both sides with the marinade.
4. Place the pork chops on the grill or grill pan and cook for 6-8 minutes per side, or until the internal temperature reaches 145°F.
5. Remove the pork chops from the grill and let them rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 12-16 minutes
Temperature:
Grill or grill pan: medium-high heat
Internal temperature of pork chops: 145°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 280
Fat: 16g
Protein: 28g
Carbohydrates: 5g
Fiber: 0g
Sugar: 4g
Sodium: 80mg
Substitutions for ingredients:
- Pork chops can be substituted with bone-in chicken thighs or beef steaks.
- Recado rojo spice blend can be substituted with achiote paste or any other Mexican spice blend.
Variations:
- Add chopped fresh cilantro or parsley to the marinade for extra flavor.
- Serve the pork chops with a side of black beans and rice for a complete meal.
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 that the pork chops are cooked to the correct temperature.
- If using a grill pan, make sure to preheat it for at least 5 minutes before adding the pork chops.
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 microwave-safe dish and heat on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the pork chops on a platter with a sprinkle of chopped fresh herbs and a wedge of lime for garnish.
Garnishes:
Chopped fresh cilantro or parsley, lime wedges
Pairings:
Mexican rice, black beans, grilled vegetables
Suggested side dishes:
Black beans and rice, grilled vegetables
Troubleshooting advice:
If the pork chops are not cooked to the correct temperature, return them to the grill or grill pan and cook for an additional 1-2 minutes per side.
Food safety advice:
Make sure to wash your hands and all surfaces that come into contact with raw pork to prevent the spread of bacteria.
Food history:
Recado rojo is a traditional Mexican spice blend made with achiote paste, garlic, and other spices. It is commonly used to marinate meats for grilling.
Flavor profiles:
The recado rojo spice blend adds a smoky, slightly sweet flavor to the pork chops.
Serving suggestions:
Serve the pork chops with a side of Mexican rice and black beans for a complete meal.
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