Natural pork cutlets in apricot glaze with habanero pepper

Votes: 1

How to Make - Natural Apricot-Glazed Pork Cutlets with Habanero Peppers

Time: 50 min.
Complexity: easily
Servings: 4

Grilled pork loin cutlets on the bone become even more delicious if you coat them with a sticky glaze of apricot jam, fiery habanero pepper, fresh ginger, garlic, and orange zest while grilling. It imparts not only a wonderful shine to the meat but also a luxurious flavor, harmoniously balancing sweet, spicy, citrusy, and spicy notes. For a less spicy option, add only half a habanero pepper. To serve with the pork, prepare a fresh relish of finely chopped green apples, bell pepper, and mint. It adds freshness and juiciness to the dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pork cutlets

4 natural pork chops on the bone
1 cup apricot jam
2 tablespoons soy sauce
1 tbsp. grated ginger
2 cloves of garlic, grated on a rasp grater
Zest and juice of 1 orange
Half or a whole habanero pepper, seeded and finely diced
Vegetable oil to grease the grill grate

Relish

1 tbsp chopped fresh mint
1 green apple, peeled, cored and finely diced
1 red bell pepper, finely diced
1 green onion, thinly sliced diagonally
Zest and juice of 1 lime

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Season the pork cutlets with salt and black pepper; set aside while you prepare the glaze.
In a small saucepan, combine the apricot jam, soy sauce, ginger, garlic, orange zest, juice, and habanero pepper and bring to a boil. Simmer until the sauce has reduced and thickened, 10-15 minutes; let cool. Divide the glaze between two bowls, setting aside one bowl for basting the meat and the other for serving with the finished burgers.

Preheat the grill to medium-high heat. Generously coat the grates with vegetable oil to prevent the meat from sticking.
Using a brush, brush the meat with the glaze. Place the patties on the grill, glaze side down, and cook without moving until the glaze begins to caramelize, about 5 minutes. Brush the tops with glaze, flip the patties, brush the other side with more glaze, and continue cooking until the patties are golden brown and sticky and the internal temperature of the meat reaches 130°F (57°C), another 7 to 10 minutes. Pour the glaze over the meat. Let the patties rest for 5 to 10 minutes, brushing them once with the reserved glaze for serving.
Relish:

Combine mint, apple, bell pepper, green onion, lime zest and juice in a bowl and stir to combine.

Spoon some of the relish over the fried pork chops and serve with the remaining glaze and relish.

Categories:

recipe / Backyard Recipes / Summer dishes / Main courses / Meat / Grill, barbecue / Grilled pork loin / Grilled meat / Jeff Mauro