With the onset of the warm weather, all I can think of is outdoor grilling. A healthy alternative to other cooking methods. The use of the popular "go to" recheado masala to marinate the pork chops elevates and transforms them to a tasty delight. Overnight marination is key to develop moist, tender and flavourful chops. Serve them as a starter or with the main meal, these pork chops are mouthwateringly delicious.
An onion was caramelized and included in the ground paste that provided some sweetness. A dash of sugar too balanced the overall taste. Perfect with spice, sour and sweet, the recheado paste complemented the pork chops beautifully. Choose bone-in chops as the bone imparts flavour when cooked. Preheat the grill to medium-high and ensure that it is hot enough. Clean grates with a wire brush and using tongs, grease the grates with a paper towel dipped in oil. Sear chops on each side until they develop a brown crust turning only once, around 5 minutes per side. Move the chops to a cooler part of the grill or turn down the heat to medium. Cook until the internal temperature registers 145 F or 63 C on a meat thermometer and chops no longer pink in the centre. Cover chops with an aluminum foil and serve after allowing them to rest for 5 minutes.
Research has shown that grilling meats at high heat can cause the carcinogens heterocyclic amine (HCA) and polycyclic aromatic hydrocarbons (PAHs) to form. For more information, please refer to http://www.huffingtonpost.com/nalini-chilkov/grilling-health_b_1796567.html
An onion was caramelized and included in the ground paste that provided some sweetness. A dash of sugar too balanced the overall taste. Perfect with spice, sour and sweet, the recheado paste complemented the pork chops beautifully. Choose bone-in chops as the bone imparts flavour when cooked. Preheat the grill to medium-high and ensure that it is hot enough. Clean grates with a wire brush and using tongs, grease the grates with a paper towel dipped in oil. Sear chops on each side until they develop a brown crust turning only once, around 5 minutes per side. Move the chops to a cooler part of the grill or turn down the heat to medium. Cook until the internal temperature registers 145 F or 63 C on a meat thermometer and chops no longer pink in the centre. Cover chops with an aluminum foil and serve after allowing them to rest for 5 minutes.
Research has shown that grilling meats at high heat can cause the carcinogens heterocyclic amine (HCA) and polycyclic aromatic hydrocarbons (PAHs) to form. For more information, please refer to http://www.huffingtonpost.com/nalini-chilkov/grilling-health_b_1796567.html
Grilled Recheado Pork Chops
(Serves 8)
Ingredients:
4.16 lbs (1 kg 900 gms) bone-in pork chops
1/4 cup extra-virgin olive oil
salt
Marinade
(Grind to a paste with 1 cup vinegar)
10 red dried Kashmiri chillies
10 whole black peppercorns
4 cinnamon sticks (1.5” each)
8 cloves
4 green cardamoms
6 large cloves of garlic
1” ginger
1 teaspoon sugar
1 teaspoon turmeric powder
1 medium-sized onion (caramelized with 1 tablespoon of oil - do not burn)
salt
Method:
Wash and pat dry pork chops with absorbent paper towels.
Marinate chops with the ground paste, olive oil and season with salt. Cover and refrigerator overnight.
Heat an indoor or outdoor grill to medium-high heat. Clean and lightly oil hot grates.
Sear chops 5 minutes per side to develop a brown crust. Move the chops to a cooler part of the grill or turn down the heat to medium. Cook till the internal temperature registers 145 F or 63 C on a meat thermometer and chops no longer pink in the centre.
Cover grilled chops with an aluminum foil and allow to rest for 5 minutes before serving.
Note:
(Serves 8)
Ingredients:
4.16 lbs (1 kg 900 gms) bone-in pork chops
1/4 cup extra-virgin olive oil
salt
Marinade
(Grind to a paste with 1 cup vinegar)
10 red dried Kashmiri chillies
10 whole black peppercorns
4 cinnamon sticks (1.5” each)
8 cloves
4 green cardamoms
6 large cloves of garlic
1” ginger
1 teaspoon sugar
1 teaspoon turmeric powder
1 medium-sized onion (caramelized with 1 tablespoon of oil - do not burn)
salt
Method:
Wash and pat dry pork chops with absorbent paper towels.
Marinate chops with the ground paste, olive oil and season with salt. Cover and refrigerator overnight.
Heat an indoor or outdoor grill to medium-high heat. Clean and lightly oil hot grates.
Sear chops 5 minutes per side to develop a brown crust. Move the chops to a cooler part of the grill or turn down the heat to medium. Cook till the internal temperature registers 145 F or 63 C on a meat thermometer and chops no longer pink in the centre.
Cover grilled chops with an aluminum foil and allow to rest for 5 minutes before serving.
Note:
- Alternatively, pork chops can be baked in a preheated oven at 400 F or 200 C. Place chops on a baking tray and bake for 10 minutes on one side. Turn and bake the other side for an additional 10 minutes. When the internal temperature registers 145 degree Fahrenheit and chops slightly caramelized, remove from oven. Let them rest for 5 minutes before serving.
- Depending on the thickness of the pork chops, cooking time may vary while grilling or baking.
- Grind ingredients for the spice paste with only vinegar. No water is to be used.
