I was looking for something different…
I had some nice pork chops and no cider to make our current favorite brine. Thanks to The Food Network and the Kentucky Home Pork Producers, I found this recipe to play around with. As I wrote earlier, I planned to use this as an afternoon marinade instead of as the ‘mop’ sauce as the author(s) intended.
Well, Rich was still feeling a bit under the weather Tuesday night and not up to grilled chops for dinner, so they got an overnight marinade and he had an omelette (I must admit, he makes a nice omelette – even down to the flip-over, something I have never mastered – I stick to quiche and frittatas). I prefer marinading overnight anyway, and was very happy with how it turned out (I also got an arched eyebrow and am ‘mmmm’ from Rich – always a good sign). The flavor is bright, with a bite of spice.
I’m going to list the original recipe with my changes noted. I don’t know what makes it a ‘Kentucky Colonel’ any more than I know what makes one of my old favorite chicken recipes ‘Country Captain’ (I’ve been making that one so long I don’t have a recipe; and none I’ve found on line comes close to matching – I may have to play next week and nail it all down). I can see where using brown sugar instead of the maple syrup I used would have made a thicker, maybe sweeter sauce, and may try it that way next time I make it, and there will be a next time – I don’t always get that arched eyebrow and ‘mmmm’!
•1 cup water (I cut this down from the recipe’s recommended 2 1/2 cups after reading some reviews)
•2 tbsp brown sugar – I used maple syrup
•2 tbsp oil
•1/4 cup vinegar – I thought about using Balsamic, but went with cider
•2-1/2 tsp salt
•1/4 cup chopped onion or 2 tablespoons onion powder
•2-1/2 tsp black pepper
•2 tsp Worcestershire sauce
•1 tsp dry mustard
•2 tsp chili powder – I was out (again!) so used 1 tsp red pepper flakes, 1 tsp cumin,
and 1 tsp paprika
•1/2 tsp hot pepper sauce – I used 1 tsp Cajun Power Spicy Garlic Sauce.
•1/2 tsp crushed red pepper
•1 clove garlic or 1 tbsp powdered garlic
•10 (1-inch thick) pork chops – I just made two. As a marinade, this may not be enough for 10 chops, but may certainly work as a mop sauce.
Combine all ingredients except for the pork chops and bring to a rolling boil (3 minutes). Remove from the heat and cool. Refrigerate sauce overnight to blend flavors. I let the sauce cool and poured over the chops to marinade.
Heat a grill to medium-high heat.
Apply sauce to chops with dish mop or paint brush. Grill to desired doneness, about 5 minutes per side for medium-well. Baste with sauce each time they are turned. I pulled the chops out of the marinade, drizzled a bit on the top on our indoor grill set to high and grilled about six minutes per side. Perfect.
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