Cranberry and Wasabi Glazed Pork Chops
Yield - 2 Dinner Servings
2 - 8 - 10 OZ FRESH CENTER CUT PORK CHOPS (Fat removed or left on, Chef's Choice)
2 TBSP SOY SAUCE
2 TSP FRESHLY MINCED GARLIC
2 TSP SMOKY PAPRIKA CHIPOTLE SEASONING (See Chef's Notes below)
2 TBSP Silver Spring (TM) CRANBERRY WASABI SAUCE (See Chef's Notes below)
2 TSP FRESHLY GROUND BLACK PEPPER
Wash the chops in cold water and pat dry with a paper towel. Place the chops in a shallow glass pan, add the marinade seasonings, insure that the chops are completely coated by the marinade, cover and refrigerate for 4 - 6 hours, turn occasionally.
Use a bar-b-que pit that has a cover (Your choice gas, electric or coals). Preheat pit to maximum setting. Once the pit is hot and there are no open flames, clean grating with a wire brush, oil grill with olive oil if needed.
Place the chops over the hottest part of the grill, but not over an open flame. Grill for about a minute, and turn. Grill for another minute or two, then turn the chops, but this time at a 90 angle. Grill for another minute or two. Turn again at a 90 degree angle. DO NOT BURN CHOPS... YOU are looking for a nice sear and beautiful grill marks.. The chops are NOT cooked, just marked. Next liberally add the Silver Spring (TM) Cranberry Wasabi Sauce, spread to cover the entire top of the chops. Sprinkle with black pepper, and close the grill lid. Roast for 6- 7 minutes.
Try not to open the lid, but do so if you see a fire and extinguish.
The best indication that the chops are done is when the glaze lightly browns and
Remove the chops with a spatula or tongs and serve.
There are two specific ingredients called out for in this recipe. For me, that is quite unusual. BUT, they work, and I don't know if you can substitute any one of them and get the same flavor!! Of all places, I found the smoky paprika at T J Max! The other can be ordered on line. I like using the Silver Spring (TM) Cranberry Wasabi Sauce because of it's sugar content it is sweet yet spicy with the wasabi flavor. AND makes a FANTASTIC glaze.
I like my pork chops juicy in the center. I DO NOT cook them to 165F I find that at that them they are dry and tough to chew. I cook them to about 140F, if you wish use a digital thermometer. Trust ME!!!, With proper USDA inspections and meat handling, new studies indicate that with proper handling and refrigeration, solid muscle pork has NO problems with the bad things that used associated with pork. THANK, GAUD!!
Check out the video, I think you will enjoy it..... I had fun taping it in Eau Claire, WS.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - August, 2012 Aurora Catering, Inc. All rights reserved.
Revised: August 11, 2012