Receita
Chudda's Cuisine/Lounge
Jun 15, 2013
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BOURBON GLAZED PORK CHOPS

You have probably already noticed that our grill is our “second home” in our own house?? lol We love to grill for  so many reasons, but I believe there’s one in particular: the flavor that charcoal leaves on the food, it gives it “up”!. Also, Ludmilla is from Brazil and there they barbecue all the time and she LOVES the smell, the flavor and the whole experience of being around  the grill. We have also been grilling different foods than they would in Brazil… but that’s going to be a different post!

I love a good pork chop..who don’t?? So I decided to post this recipe. I am a big fan of brining any kind of pork, chicken or turkey, so I brine my pork to keep it tender and moist. I hear all the time people complaining about how dry a pork chop can be or even in restaurants we have had experiences with dry pork chops and I never understood why because there’s so many techniques you can use to make the meat tender. So, after today you can’t complaint about the dryness of the pork chop, ok?! lol  You can skip this step if you want, but if you have the time it’s really worth it!

It’s a great summer pork chop. Try it and see what you think!!

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Pork Brine:

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1 C. sugar

1 C. salt

1 gallon water

1 gallon ice water

4 Pork loin chops

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Bring sugar, salt and water to a boil over high heat until dissolved.  Remove from heat and add 1 gallon ice water.  Cool and add pork to the brine.  Let sit overnight or at least 4 hours.

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Remove pork from brine and pat dry with paper towels.

Pork Rub:

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4 t. salt

4 t. brown sugar

4 t. sweet paprika

2 t. pepper

2 t. mustard powder

1 t. garlic powder.

Mix ingredients together and rub over pork loin chops.  Let sit at least one hour.

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Bourbon Glaze:

1/2 C butter

2 garlic cloves, minced

1/2 C. bourbon

1/2 C. brown sugar

4 T. dijon mustard

1 t. cinnamon

1/2 t. cloves

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Bring mixture to a simmer over medium heat and reduce to a thick glaze.

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Set grill over medium high heat.

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Grill pork chops, mopping with the bourbon glaze the last five minutes, until temperature reaches 145.

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Just grab your beer or a caipirinha and ENJOY!!!

Have a great saturday!!

Beijos e Tchau!

Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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