Directions

1. 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.

2. Open the Bravo door. Place the enamel baking pan on cooking rack place into position 3.

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

4. 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.

5. Open the Bravo door pull out enamel baking pan and spray the enamel baking pan with non-stick cooking spray. Place Pork Chops on the enamel baking pan. Slide back into the Bravo. Close the Bravo door to begin cooking 450 ̊F to Internal Probe Temperature selected.

6. The Bravo will beep twice, three times for carryover temperature: • Preset 21 Medium Well 130°F • Preset 22 Well 155°F

7. 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

8. When the carryover temperature is reached, the Bravo will beep three times and display “End”.
9. Serve and enjoy.