Pour in marinade, seal the bag, massage to coat, and marinate in the refrigerator for at least 1 hour. Bake for about 1½ hours, until the pork is slightly charred on the outside and deep. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch (2 ½ cm) gap at the top. Place pork chops into a resealable zip-top bag. Take a wooden skewer and push it directly in the middle of the pineapple. The pork will still be flavorful, but it'll have lost a lot of its tenderness by this stage. Combine honey, mustard, garlic, chile flakes, 3 tablespoon olive oil, apple cider vinegar, salt, and pepper in a small bowl mix until fully combined. Medium-well (150☏ 66☌): The muscle fibers continue to toughen up and expel juices.They come out extremely juicy and tender, but have a natural meaty bite to them, without the off-putting slipperiness of 130☏ meat. This is my favorite temperature for pork chops. You lose a bit of juice due to this tightening, but what you lose in juice, you gain in tenderness. Medium-rare (140☏ 60☌): Muscle proteins have begun to tighten and firm up.Baste the pork chops with reserved marinade the last 30 seconds of cooking on each side. CHIPOTLE MARINADE 1 WHITE ONION, HALVED 2 CUPS PINEAPPLE, PEELED AND CUT CROSSWISE INTO 1/2 INCH THICK ROUNDS 3 CLOVES GARLIC, MINCED 2 TEASPOONS KOSHER. Grill for 4-6 minutes per side or until the thickest part of the meat registers 145☏ on an instant-read thermometer. Add the pork chops to the grill and cover. Remove to a clean platter and top each pork chop with 2 tablespoons of the butter mixture. Grill the pork chops over direct heat for about 3 minutes per side, or until a thermometer inserted in the thickest part reads 145 degrees. The meat will be extremely juicy, but it'll be hard to break down muscle fibers between your teeth, as the meat won't have enough firmness to stand up to chewing. Heat grill to medium-high heat, clean and generously oil the grates. Prepare and preheat the grill to about 400 degrees Fahrenheit. Preheat large skillet to medium for 4 minutes. Toss pork chops into a baking dish, pour on a sauce of hoisin, honey, ginger, Dijon, and more, scatter in some scallion batons, then slide the dish under the. When ready, remove the pork from the marinade at let them come to room temperature for 25 minutes. I am using a power blender and did not soften the. Muscle proteins have not started to contract much and will have a slippery, wet texture. Directions In the blender, combine all of the ingredients for the marinade. Rare (130☏ 54☌): Your meat is still nearly raw.
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