Ethnée de Vienne’s Tex-Mex Pork Chops
Ethnée de Vienne’s Tex-Mex Pork Chops
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
Instructions
- 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.
Ethnée de Vienne’s Tex-Mex Pork Chops