Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Honey | 1 tbsp (21g) | 64 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup salt
- ¾ cup honey
- 2 cups apple cider vinegar , heated
- 4 sprigs fresh rosemary , finely chopped
- 10 sprigs fresh thyme , finely chopped
- 1 ½ tablespoons cayenne pepper
- 2 tablespoons minced garlic
- 2 pounds ice
- 4 thick-cut pork rib chops
- 2 tablespoons black peppercorns , cracked
- 1 tablespoon smoked paprika
- 1 tablespoon ancho chile powder
Directions
Combine honey, salt, vinegar, rosemary, thyme, cayenne pepper, and minced garlic in a plastic zip-top bag. Add ice, and shake the bag until ice is mostly melted and mixture has cooled down.
Insert pork chops into the bag, and refrigerate for 1–2 hours.
Combine cracked peppercorns, paprika, and chili powder.
Take the pork out of the mixture and pat dry with paper towels . Discard remaining marinade.
Rub pepper mixture on both sides of each pork chop.
Quickly grease a high-heat grill with a flame-resistant towel soaked in oil and tied with twine.
Grill pork chops, covered, 2 minutes. Rotate 90 degrees, and cook for another 2 minutes. Flip and repeat this process on the other side.
Move to a plate and let rest, uncovered, for 5 minutes. Serve warm.