Ingredients with Measurements:
- 4 bone-in pork chops (1 inch thick)
- 1 cup tepache (Mexican fermented pineapple drink)
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Pastry brush
Step-by-step instructions:
1. In a small saucepan, combine the tepache, brown sugar, soy sauce, apple cider vinegar, olive oil, smoked paprika, garlic powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes until the glaze thickens.
2. Preheat the grill or grill pan to medium-high heat.
3. Season the pork chops with salt and pepper on both sides.
4. Brush the glaze onto both sides of the pork chops, reserving some for later.
5. Grill the pork chops for 4-5 minutes on each side, or until the internal temperature reaches 145°F.
6. Brush the remaining glaze onto the pork chops during the last minute of cooking.
7. Remove the pork chops from the grill and let them rest for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 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: 340
Fat: 14g
Carbohydrates: 16g
Protein: 35g
Sodium: 440mg
Sugar: 14g
Substitutions for ingredients:
- Pork chops can be substituted with boneless pork loin or chicken breasts.
- Tepache can be substituted with pineapple juice or apple cider.
Variations:
- Add chopped jalapeños or red pepper flakes to the glaze for a spicy kick.
- Use the glaze on grilled vegetables or tofu for a vegetarian option.
- Serve the pork chops with a side of grilled pineapple for a tropical twist.
Tips and tricks:
- Make sure to let the pork chops rest before slicing to allow the juices to redistribute.
- Brush the glaze onto the pork chops in thin layers to prevent burning.
- Use a meat thermometer to ensure that the pork chops are cooked to the correct temperature.
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 platter with grilled pineapple and a sprinkle of chopped cilantro.
Garnishes:
Chopped cilantro or green onions
Pairings:
- Mexican rice
- Grilled vegetables
- Black beans
Suggested side dishes:
- Grilled corn on the cob
- Cilantro lime coleslaw
- Roasted sweet potatoes
Troubleshooting advice:
- If the glaze is too thick, add a splash of water or pineapple juice to thin it out.
- If the pork chops are sticking to the grill, make sure the grill is well-oiled and the pork chops are dry before grilling.
Food safety advice:
- Make sure to cook the pork chops to an internal temperature of 145°F to ensure they are safe to eat.
- Always use separate cutting boards and utensils for raw meat to prevent cross-contamination.
Food history:
Tepache is a traditional Mexican fermented drink made from pineapple, brown sugar, and spices. It has a slightly tangy and sweet flavor and is often used in marinades and glazes.
Flavor profiles:
The Tepache Glazed Pork Chops have a sweet and tangy flavor with a hint of smokiness from the paprika.
Serving suggestions:
Serve the pork chops with a side of Mexican rice and black beans for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican