Chipotle and agave glaze? Why didn't I think of that?
This recipe is based on a meal I had at Orale Contemporary Mexican Kitchen in Cleveland. They serve the pork chops "long bone" style, with a frenched rib bone still attached to the chop. It is an impressive presentation, and worth the trip to the near west side to try out.
Don't try this at home? Quite the opposite; I had to try this at home. Here is my version, which adds tequila to the chipotle-agave glaze. Why tequila? Well, because I'm serving this with Mexican Martinis, and the hint of tequila in the glaze will tie the meal together.
Kind of like the Dude's rug. It really tied the room together. Wait - I should be serving white russians….ahem. Sorry. Off on a tangent there.
📖 Recipe Card
Grilled Pork Ribeye Chops with Chipotle, Agave and Tequila Glaze
- Total Time: 1 hour 31 minutes
- Yield: 4 servings 1x
Description
Thick brined pork ribeye chops seared over high heat, then finished over indirect heat while basting with a sticky chipotle, agave and tequila glaze.
Ingredients
- 4 thick-cut (1 ½ inch) pork ribeye or porterhouse chops
Brine
- 1 quart water
- ½ cup kosher salt
- ¼ cup brown sugar
Chipotle-agave-tequila glaze
- ¼ cup dark agave syrup (or honey)
- 2 tablespoons tequila
- 1 teaspoon chipotle en adobo purée (or 1 chipotle in adobo, minced, with sauce)
Instructions
- Brine: Stir the water, salt and brown sugar in a deep bowl until dissolved. Add the chops, and refrigerate for at least 1 hour (4 hours is better, 8 hours at most).
- Make the glaze: Bring the glaze ingredients to a simmer in a small saucepan. Lower the heat, and simmer until thick enough to coat a spoon, about 10 minutes.
- Set up the grill: Set up the grill for two-zone cooking. On a gas grill, preheat with all burners on high for 15 minutes, then turn off all but two burners, and brush the grate clean.
- Sear: Take the chops out of the brine, and pat dry. Grill over direct high heat with the lid closed for about 8 minutes, flipping every 2 minutes and rotating the chops 90 degrees on the second flip for crosshatch marks.
- Glaze and finish: Move the chops to the indirect side, and brush with glaze. Close the lid, and cook until 140°F inside, about 8 minutes, flipping and brushing with glaze halfway through.
- Rest and serve: Move to a platter, and pour any remaining glaze over the chops. Rest for 10 minutes, then serve.
Notes
Equipment: A grill (I use a Weber Summit).
One teaspoon of chipotle adds just a hint of heat. Skip it for no heat, or use up to a tablespoon for more.
Inspired by the chipotle-agave glazed long bone pork chops at Orale Contemporary Mexican Kitchen.
- Prep Time: 15 minutes
- Brine: 1 hour
- Cook Time: 16 minutes
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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Grilled Thick Pork Chops with Adobo Paste
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