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13 Ratings
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5
2 star values:
5
1 star values:
3
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Chili Gastrique
Recipe Summary
Yield: Makes enough for 4 pork chops
Ingredients
Ingredient Checklist
2 dried pasilla chiles
3 dried chipotle chiles
1/4 cup sugar
1 tablespoon water
2 garlic cloves, minced
1/4 cup plus 1 tablespoon fresh orange juice
2 tablespoons Champagne vinegar
Cook's Notes
For a milder marinade, use ancho chiles – dried poblanos – instead of the pasillas. This marinade works best with 1-inch-thick bone-in pork chops. Marinate the pork overnight, and then grill over medium-high heat to desired doneness.
Gallery
Chili Gastrique
Recipe Summary
Yield: Makes enough for 4 pork chops
Gallery
Chili Gastrique
Chili Gastrique
Chili Gastrique
Recipe Summary
Yield: Makes enough for 4 pork chops
Recipe Summary
Yield: Makes enough for 4 pork chops
Yield: Makes enough for 4 pork chops
Makes enough for 4 pork chops
Ingredients
Ingredients
- 2 dried pasilla chiles
- 3 dried chipotle chiles
- 1/4 cup sugar
- 1 tablespoon water
- 2 garlic cloves, minced
- 1/4 cup plus 1 tablespoon fresh orange juice
- 2 tablespoons Champagne vinegar
Directions
Preheat oven to 300 degrees. Bake chiles until fragrant and softened, about 5 minutes. Let cool for 2 minutes. Stem, seed, and break into small pieces.
Combine sugar and water in a small saucepan, and set over high heat. Cook, without stirring, until mixture begins to turn gold around edges of pan. Continue cooking, swirling pan, until mixture is light gold. (Do not let caramel darken, or it will result in a bitter marinade.) Immediately add garlic and cook, stirring, for 30 seconds.
Remove from heat, and stir in chiles. Stir in orange juice and vinegar, set over medium heat, and cook, stirring constantly, until syrupy, about 2 minutes. Use marinade immediately.
If desired, turn marinade into a finishing sauce: After removing meat, pour marinade into a nonreactive saucepan, and boil for 3 minutes. Brush on cooked meat just before serving.
Cook's Notes
For a milder marinade, use ancho chiles – dried poblanos – instead of the pasillas. This marinade works best with 1-inch-thick bone-in pork chops. Marinate the pork overnight, and then grill over medium-high heat to desired doneness.
Cook’s Notes
For a milder marinade, use ancho chiles – dried poblanos – instead of the pasillas. This marinade works best with 1-inch-thick bone-in pork chops. Marinate the pork overnight, and then grill over medium-high heat to desired doneness.
Reviews
Add Rating & Review
13 Ratings
5 star values:
0
4 star values:
0
3 star values:
5
2 star values:
5
1 star values:
3
Reviews
Add Rating & Review
13 Ratings
5 star values:
0
4 star values:
0
3 star values:
5
2 star values:
5
1 star values:
3
Add Rating & Review
13 Ratings
5 star values:
0
4 star values:
0
3 star values:
5
2 star values:
5
1 star values:
3
13 Ratings
5 star values:
0
4 star values:
0
3 star values:
5
2 star values:
5
1 star values:
3
13 Ratings
5 star values:
0
4 star values:
0
3 star values:
5
2 star values:
5
1 star values:
3
- 5 star values:
- 0
- 4 star values:
- 0
- 3 star values:
- 5
- 2 star values:
- 5
- 1 star values:
- 3
All Reviews for Chili Gastrique
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chili Gastrique
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
