Spicy Honey Lime Pork Chops and Gnocchi ( Mona's Birthday supper, birthday tomorrow and i'm working late . So today it is. )
Start with 3 nice pork chops, made a nice marinade / glaze to soak them in and top with later on the grill -
- Marinate/ Glaze
3 tablespoon soya sauce
6 tablespoon honey
2 tablespoon oil
1 teaspoon zest of lime
1/2 teaspoon garlic powder
1/2 tablespoon fresh ginger chopped fine
1/2 cup onion chopped fine
1 1/4 teaspoon kosher salt
1 1/2 teaspoon sriracha & lime powder ( Club House brand , I would have used a little more but not my birthday ) lol
*** when using the left over , (see later ) add 1/2 tablespoon cornstarch to now glaze to help thicken a bit ***
warm the glaze a little before using . hepls to thicken when on the food
Put the chops into bag with all but 3/4 cup of the marinade which than becomes the glaze
Put chops with the marinade in it in the fridge for 6 hours
- work in yard for 6 hours .... sorry that was for me.
Pull out chops , I rinsed them off , just because of the ginger and the lime peels
Set smoker to 250 deg. I also put in 5 briquettes of charcoal and 1 lump of mesquite
It hovered between 240 - 247 deg., smoked until 140 IT. pulled and than onto the grill at 450 to
get a good char and set the glaze.
( Ignore the #2 (317)and # 4(76) probes one is the building temp and the other is the probe hanging closer to the heat at the bottom)
Just before I pulled the chops out of smoker put on the pot of water and salt for the Gnocchi.
with water boiling put in the Gnocchi remove as they float to the top. Set them aside for a bit until the chops are finished.
On the grill good sear and glaze is setting good,
Get frying pan ready .
Fry onions and maple back bacon, chopped small. Fry to brown onions. Add Gnocchi and brown.
Bring in chops to sit for a bit while I finish the Gnocchi, top with parmesan cheese in the pan
Plate all , add more Parm to the top and drizzle a little of the glaze on top of the Gnocchi
Served it on to our plates and had our way with it all.
The flavor was great, I love the lime and ginger , and the Sriracha and lime will be used again. As for the Gnocchi was good
but like I said I have nothing to compare it to. So will have to try it in a restaurant somewhere to see how I did.
First time trying to cook and ever eating Gnocchi ( as first time, I used market made just in case and to be safe )
Mona happy as I did a light smoke and she was happy and not too spicy for her. Me I added a little more spice to my plate
Thanks for looking and hanging in there . I know long winded
David
Start with 3 nice pork chops, made a nice marinade / glaze to soak them in and top with later on the grill -
- Marinate/ Glaze
3 tablespoon soya sauce
6 tablespoon honey
2 tablespoon oil
1 teaspoon zest of lime
1/2 teaspoon garlic powder
1/2 tablespoon fresh ginger chopped fine
1/2 cup onion chopped fine
1 1/4 teaspoon kosher salt
1 1/2 teaspoon sriracha & lime powder ( Club House brand , I would have used a little more but not my birthday ) lol
*** when using the left over , (see later ) add 1/2 tablespoon cornstarch to now glaze to help thicken a bit ***
warm the glaze a little before using . hepls to thicken when on the food
Put the chops into bag with all but 3/4 cup of the marinade which than becomes the glaze
Put chops with the marinade in it in the fridge for 6 hours
- work in yard for 6 hours .... sorry that was for me.
Pull out chops , I rinsed them off , just because of the ginger and the lime peels
Set smoker to 250 deg. I also put in 5 briquettes of charcoal and 1 lump of mesquite
It hovered between 240 - 247 deg., smoked until 140 IT. pulled and than onto the grill at 450 to
get a good char and set the glaze.
( Ignore the #2 (317)and # 4(76) probes one is the building temp and the other is the probe hanging closer to the heat at the bottom)
Just before I pulled the chops out of smoker put on the pot of water and salt for the Gnocchi.
with water boiling put in the Gnocchi remove as they float to the top. Set them aside for a bit until the chops are finished.
On the grill good sear and glaze is setting good,
Get frying pan ready .
Fry onions and maple back bacon, chopped small. Fry to brown onions. Add Gnocchi and brown.
Bring in chops to sit for a bit while I finish the Gnocchi, top with parmesan cheese in the pan
Plate all , add more Parm to the top and drizzle a little of the glaze on top of the Gnocchi
Served it on to our plates and had our way with it all.
The flavor was great, I love the lime and ginger , and the Sriracha and lime will be used again. As for the Gnocchi was good
but like I said I have nothing to compare it to. So will have to try it in a restaurant somewhere to see how I did.
First time trying to cook and ever eating Gnocchi ( as first time, I used market made just in case and to be safe )
Mona happy as I did a light smoke and she was happy and not too spicy for her. Me I added a little more spice to my plate
Thanks for looking and hanging in there . I know long winded
David
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