Garnish with the chutney and chopped parsley. Let the meat rest for 5 minutes before serving. Grill the pork chops until an instant-read thermometer inserted into the thickest part of the chops registers 145 degrees F, 4 to 5 minutes per side. Slice jalapeños crosswise into rounds and scatter over pork. Preheat an indoor grill pan to medium heat. Cut pork along the bone to remove meat in one piece slice ½' thick and transfer to a rimmed platter. The chutney can be stored in an airtight container for up to a week. Remove the lemon peel and cinnamon stick before serving. Cook over medium heat, stirring often and allowing the mixture to bubble and reduce, 15 to 20 minutes. Add the mango, apple juice, lemon peel and juice, sugar, cumin, apples and cinnamon stick. Now, place the chops on the hot grill and cook on each side for 6 to 8 minutes. Remove the pork from the ziplock bag and discard the excess marinade. Add the onion and cook until softened, 2 to 3 minutes. First, oil the grates of your grill, and then heat it to medium-high so that it gets nice and hot. Marinade the pork chops in a bowl or bag in the fridge for at least 3 hours, but ideally overnight. Combine all marinade ingredients in a medium mixing bowl and stir to combine and dissolve sugar and MSG. Add pork chops, turning them to coat all surfaces. Rinse pork chops under running water and lightly scrub with salt. Add the olive oil and heat until hot and shimmering. Transfer marinade to a bowl and whisk in fish sauce and vegetable oil. Marinate for at least 1 hour at room temperature and up to 8 hours refrigerated.įor the apple-mango chutney: Meanwhile, heat a medium saucepan over medium-high heat. Put the pork chops in a baking dish or resealable gallon-sized bag. For the grilled pork chops: Whisk together the olive oil, mustard, apple juice, parsley, lemon zest and juice, salt, pepper and garlic in a medium bowl.
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