Reviews (1) Add Rating & Review Martha Stewart Member Rating: Unrated 10/01/2008 this is sooo simple it's not even funny. i used little tiny pork chops and they cooked under 5 minutes and the meat lovers in my family wanted more and more...
Back to Molasses- and Chile-Glazed Pork Medallions with Smoky Corn-Red Pepper Relish All Reviews for Molasses- and Chile-Glazed Pork Medallions with Smoky Corn-Red Pepper Relish - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 4001_091508_glazedpork.jpg
Ingredients Ingredient Checklist 1/3 cup molasses 2 tablespoons unsalted butter, melted 1 teaspoon crushed red pepper flakes Freshly ground black pepper 8 (5-ounce) 3/4-inch-thick pork loin cutlets 2 tablespoons olive oil Coarse salt Smoky Corn-Red Pepper Relish
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 4001_091508_glazedpork.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
4001_091508_glazedpork.jpg
4001_091508_glazedpork.jpg
Ingredients
Ingredients
- 1/3 cup molasses 2 tablespoons unsalted butter, melted 1 teaspoon crushed red pepper flakes Freshly ground black pepper 8 (5-ounce) 3/4-inch-thick pork loin cutlets 2 tablespoons olive oil Coarse salt Smoky Corn-Red Pepper Relish
Directions
Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
In a small bowl, mix together molasses, butter, crushed red pepper flakes, and 1 teaspoon black pepper until well combined; set glaze aside.
Pat pork dry with paper towels and coat with olive oil; season with salt and pepper. Transfer pork to grill, placing cutlets directly over heat. Cook, turning once, about 5 minutes per side. Using about half of the glaze, brush cutlets with during the last 30 seconds of cooking, reserving any remaining glaze for serving.
Transfer cutlets to a serving platter and loosely cover; let stand 5 minutes before serving with Smoky Corn-Red Pepper Relish and reserved glaze.
Reviews (1)
Add Rating & Review
Martha Stewart Member Rating: Unrated 10/01/2008 this is sooo simple it's not even funny. i used little tiny pork chops and they cooked under 5 minutes and the meat lovers in my family wanted more and more...
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 10/01/2008 this is sooo simple it's not even funny. i used little tiny pork chops and they cooked under 5 minutes and the meat lovers in my family wanted more and more...
Martha Stewart Member
Rating: Unrated 10/01/2008
this is sooo simple it’s not even funny. i used little tiny pork chops and they cooked under 5 minutes and the meat lovers in my family wanted more and more…
Rating: Unrated
All Reviews for Molasses- and Chile-Glazed Pork Medallions with Smoky Corn-Red Pepper Relish
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Molasses- and Chile-Glazed Pork Medallions with Smoky Corn-Red Pepper Relish
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
