Last night's dinner was delicious! We have been testing our different pork recipes for our upcoming Pig & Pinot party, this one had me at the name: Grilled tequila-lime pork chops. This is the recipe (it's from the Chicago Tribune) and I even liked it and I don't like barbecue sauce. The kids ate it, although we cooked there's plain with sauce. It's a Sunday night dinner because it takes a long time (2 hours to brine!) and has a ton of ingredients (21!!!!) but it was well worth the work to see peanut consume something that was not a cheese, or cheese flavored product!
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Honey Tequila Lime Barbecue Sauce
Serving Size: 2 cups
* This recipe easily doubles (or halves as we did!) and will keep in the fridge for several week. Goes with poultry, shrimp or pork.
Ingredients:
1 1/4 c. water
1 can (6oz) tomato paste
1/4c light brown sugar
Juice of 2 limes
3 Tbsp honey
2 Tbsp tequila (optional)
1 sm. Serrano chili, seeded, finely chopped (optional)
1 large garlic clove crushed
1 1/2 Tsp. chili powder
2 Tsp salt
2 Tbsp finely chopped onion
1 1/2 Tsp Worcestershire sauce
1/4 Tsp pepper
1. Put all ingredients into a small, heavy saucepan. Simmer over very low hear, stirring often, 45 to 60 minutes. Taste and adjust seasoning with salt and pepper. cool.
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Grilled Tequila-Lime Pork Chops
Makes 8 servings
* doubles easily for a crowd. Add soaked wood chips to the grill if desired for a rich smoky flavor (we did, it was excellent!)
Ingredients:
1 quart luke warm water
1/4 cup each: sugar, coarse salt
1/4 cup tequila (optional)
Finely grated zest of 2 large limes, plus juice of 1 lime
3 cloves of garlic crushed
1 Serrano chili, finely chopped
1/2 Tsp cracked black pepper
8 bone-in center-cut or rib pork chops
1 cup honey tequila barbecue sauce (recipe above)
- Mix all ingredients (except chops and sauce) in a large stainless steel or glass bowl. Stir until sugar and salt are dissolved. Add chops; cover with glass plate or bowl to keep the chop submerged (we put it all in a large Ziploc bag after mixing). refrigerate 2-4 hours.
- Prepare a grill for medium-hot indirect hear. remove chops from brine. Discard brine. Pat chops dry. place chops on cooler portion of heated grill. cover grill; cook until almost firm and juices near the bone run clear, 140 degrees on an instant-read thermometer, 15 to 20 minutes. Brush heavily with sauce. Cook turning once and brushing sauce, until nicely glazed, about 5 minutes.
But the amazing thing is Peanut ate it....we will definitely have to try this brine-ing thing again! Or maybe it was the tequila?
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