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Recipe created for Bush's® Grillin' Beans®
by Chef Adam Perry Lang, best-selling author of the just released
BBQ25: The World's Most Flavorful Recipes - Now Made Foolproof
(Harper Studio, ©2010) and owner of Daisy May's BBQ USA
in NYC and upcoming Barbecoa slated to open in London in October
with Sweet Habanero Glaze
- 2 tablespoons sweet onion
- 2 tablespoons garlic
- 2 -tablespoons chopped red bell pepper
- 2 tablespoons chopped celery
- 2 teaspoons celery salt
- 1 tablespoon garlic salt
- 2 tablespoons white sugar
- 1/2 cup white wine vinegar
- 1 cup olive oil
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon fresh thyme picked off stems
- Plastic resealable bag
- 6 to 8 pork chops
- Paper towels
- 1 tablespoon Old Bay® seasoning
- 1 tablespoon chipotle chili powder
- Freshly ground black pepper
- Habanero Glaze:
- 1 to 2 habanero chiles (substitute serrano
or jalapeño chiles for less heat), seeds removed and chopped
- 1/2 cup granulatd (white) sugar
- 1/4 cup lime juice
- 1 cup water
- 1/2 cup very ripe, finely diced mango
- 3 tablespoons finely chopped Italian flat-leaf
- 2 tablespoons scallions, finely chopped
- 2 tablespoons chives, finely chopped
- 1 can (21 ounces) BUSH'S® Texas Ranchero
Grillin' Beans® for accompaniment
- Combine all the marinade ingredients in
a large bowl or resealable plastic bag. Mix and crush the ingredients
with your hand, directly or through the bag, squeezing them to
release the maximum flavor.
- Put the chops in the marinade and let
them absorb the flavors for 3 to 24 hours in the refrigerator.
- Preheat the grill to medium-high heat.
Drain the chops and dry with paper towels. Combine Old Bay®
seasoning, chipotle chili powder and freshly ground black pepper
and coat the chops.
- Combine all the habanero glaze ingredients
in a large bowl. Brush the chops with the glaze while reserving
some for the garnish.
- Put the chops on the well-oiled grill
and cook until medium-well.
- Press the chops as needed throughout the
cooking process. (An optional technique is to use a foil-wrapped
brick or heavy frying pan to maintain grill contact.) Baste during
the last minutes and flip the meat as needed.
- Continue to grill until the chops are
nicely caramelized and charred on both sides, approximately 8
to 10 minutes per side total, or until the internal temperature
reaches 160°F (70°C).
- Garnish with chopped scallions and chives
and drizzle with remaining glaze.
- Serve with one can (21 ounces) BUSH'S®
Texas Ranchero Grillin' Beans®.
Makes 6 to 8 servings.
- Preparation time: 15 to 20 minutes, 3
to 24 hours marinating.
- Cooking time: 15 to 25 minutes.
Recipe and photograph provided courtesy
of Bush's Beans, through ECES, Inc., Electronic Color Editorial
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