Vanilla Habenero glazed pork chops?

Essex County

Someone posted a recipe a couple of weeks ago for these (don't recall if it was vanilla habenero or habenero vanilla). I can't find it! If anyone finds it, please let me know. I was hoping this was tonight's dinner.

Thanks.
Paul

Ike Witt

I do chops with a ginger mango habenero glaze. Goes well with most all pork.

you might find a recipe here

http://jelly.com/

best
allen

SWOkla-Jerry

This could be it:

* Exported for MasterCook 4 by Living Cookbook *

Pork, Chops, Vanilla/Habanero Brined, Char Buddy

Recipe By : char buddy
Serving Size : 1 Preparation Time:
Categories : Brine Main Dish
Meat


Amount Measure Ingredient -- Preparation Method

---

---

---

INGREDIENTS:
4 cup hot water
4 cup cold water
1 habanero pepper
3 tsp pure vanilla extract
1/2 cup brown sugar
1/2 cup kosher salt
2 Tbs cracked black peppercorns
1/16 pork chops (I get mine from forks@epix.net)

---

Preparation Directions:

---

1. Chop up habanero (seeds and all) and stir it, the sugar, the salt, the
vanilla and cracked peppercorns into the hot water.

2. Add the cold water and test the temp.

3. When the mixture is cool enough (below 45º) pour into a ziplock bag and
add the chops.

4. Brine at leat 6 hours, but remember as you brine longer, the pepper taste
may get hotter.

---

Cooking Directions:

---

1. Get the Egg to 400º

2. Add your favorite wood chips or chunks to the fire (pecan, hickory,
cherry, etc).

3. Cook the chops 4 minutes a side, then depending upon thickness, let them
dwell for up to 12 minutes (or when their internal temp reaches 155º-160º)
Remember to let the chops rest a few minutes after they come off the grill.

Nutrition (calculated from recipe ingredients)

---

Calories: 415
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 8726.5mg
Potassium: 380.6mg
Carbohydrates: 107.1g
Fiber: 0g
Sugar: 105.8g
Protein: 0g

Comments: The vanilla affects the chops' texture (I think). It seems to make
them "creamy." The habanero adds a tingle or two every now or then.

Recipe Author: char buddy

Recipe Source: BGE Forum, Char Buddy, 2006/08/16

Web Page: http://biggreenegg.com/recipes/newRecipes/pork0273.htm

Author Note: A local Philly chef (can't remember the name) adapted this from
the Complete Meat Cookbook (Adelis and Kelly). I added the habanero on a
whim.

Author Note: The Philadelphia Inquirer, 12/26/01


- - - - - - - - - - - - - - - - - -

Essex County

I think that's the one! So, it's a brine and not a glaze. Hmm...I don't have 6 hours. I may try something like IkeWitt described instead. ...Or I could set it up for tomorrow... Thanks for finding it.
Paul

Essex County

Thanks for the suggestion. I have some ginger preserves. I could thin that out with a little apple juice and add habaneros. I don't have a fresh mango but happened to buy some mango extract a few days ago.
Paul