Category
Pork
Servings
2
Level
3
Ingredients
-
3 ea. (6 oz.) boneless pork chops
-
2oz. soy sauce
- 3T brown sugar
- 1oz. cider vinegar
- 2oz. honey
- 1T fresh lime juice
- 2t crushed chili flakes
- 2T cornstarch
- 2T water
- Sea salt, as needed
-
Freshly ground black pepper, as needed
-
Non-stick cooking spray, as needed
Directions
Place the soy sauce, brown sugar, vinegar, honey, lime juice and chili flakes in a small saucepan and mix well. Bring the mixture to a boil and place cornstarch and water in a bowl and make a slurry. Slowly pour the slurry into the boiling glaze, stirring rapidly. Simmer for 20 minutes and set aside.
Open the Bravo door. Place the Grill/Griddle, Grill side-up onto the Mesh Rack place into position 3.
Press ON/OFF to turn on the bravo, press PRESET then use START/PAUSE dial to select presets: • Preset 21 Medium Well 145°F • Preset 22 Well 165°F
- Press START/PAUSE to begin preheating 450 ̊F. While preheating, season pork chops with salt and pepper, brush chops on both sides with Sweet and Spicy Glaze. Insert the Probe into one of the sides of the chops so the tip is in the center of the chop. Bravo will beep twice, ready, 10 second countdown and beep once.
- Open the Bravo door pull out the Grill, spray the Grill with nonstick cooking spray. Place Pork Chops on the Grill/Griddle and slide back into the Bravo. Close the Bravo door to begin cooking 450 ̊F to the Internal Probe Temperature selected.
The Bravo will double beep three times for carryover temperature: • Preset 21 Medium Well 130°F • Preset 22 Well 155°F
Open the Bravo door and remove the chops leaving the Probe in to monitor carryover cooking to: • Preset 21 Medium Well 145°F • Preset 22 Well 165°F
- When the carryover temperature is reached, the Bravo will beep three times and display “End”.
- Serve and enjoy.
