Ethnée de Vienne’s Tex-Mex Pork Chops
Ethnée de Vienne’s Tex-Mex Pork Chops
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Ingredients
  • 1/4 cup (60 ml) wine vinegar
  • 6 cloves garlic, chopped
  • 2 tablespoons (30 ml) Tex-Mex spices, ground
  • 2 teaspoons (10 ml) salt
  • 2 lbs (1 kg) pork chops
  • 1/2 cup (125 ml) ketchup
  • 1/4 cup (60 ml) Dijon mustard
  • 2 tablespoons (30 ml) honey
  • Preparation
  • In a large bowl, combine the vinegar, garlic, tex-mex spices, and salt. Add the meat and toss to coat, rubbing thoroughly. Cover and refrigerate from 1 to 48 hours.
  • Remove the meat from the refrigerator and let temper for 1 hour before cooking.
  • With the rack in the middle position, preheat the oven or grill to 140 °C (300 °F).
  • Place the pork chops, side by side, on a baking sheet. Bake or grill, closed for 2 hours and 30 minutes to 3 hours or until the meat is tender.
  • In a small bowl, combine the ketchup, mustard, and honey. Brush on the pork chops and cook for about 45 minutes.
  • Description
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