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-   -   Almond and coconut crusted Pork Loin Chops (http://www.bbq-brethren.com/forum/showthread.php?t=154658)

BBQ Bacon 02-24-2013 06:43 PM

Almond and coconut crusted Pork Loin Chops
 
So for my entry into the "Nuts" throwdown, I decided to try something a little nutty...or seedy...how ever you want to interpret the origins of the almond.

http://i1169.photobucket.com/albums/...psf1d9f884.jpg

So I start by grinding up some almonds.

http://i1169.photobucket.com/albums/...psc32d7f07.jpg

http://i1169.photobucket.com/albums/...psef69d7cf.jpg

I then added it to my rib rub, which contains coconut sugar, garlic and onion salt, cuman and a few other spices and get ready for the rub down.

http://i1169.photobucket.com/albums/...psb4e8d98b.jpg

Liberally cover the pork loin chops and set aside to heat up the grill.

http://i1169.photobucket.com/albums/...ps749267ab.jpg


http://i1169.photobucket.com/albums/...ps85b605ce.jpg


The wife said she had her doubts and wasn't really looking forward to it, but man she was amazed and looking forward to the next time. Me TOO!

http://i1169.photobucket.com/albums/...psf14f3a58.jpg

So when the voting starts, head over to the throwdown nuts section and vote for me.

Dean

1911Ron 02-24-2013 10:43 PM

Interesting, looks good and i don't like nuts:twitch:

cowgirl 02-24-2013 11:29 PM

That combo sounds interesting. Chops really look great!

AussieTitch 02-24-2013 11:33 PM

Sounds very interesting,was Almond a heavy influence

Kathy's Smokin' 02-25-2013 07:34 AM

That looks fantastic, the crust on the pork chops looks delicious and who doesn't love perogies?

Ijustwantedtolookatpics 02-25-2013 08:31 AM

That looks great!
Were there issues with the rub sticking to the meat? Just wondering about the almonds and if they hold on...

Phubar 02-25-2013 08:31 AM

Yummm!

Gore 02-25-2013 08:37 AM

That chop looks beautiful! Another one on the to-do list. :hungry:

BBQ Bacon 02-25-2013 08:43 AM

The crust held very well to the chop. There was about 50% ground almond and 50% of my rib rub. I didn't marinade the pork before hand and it still game out nice and juicy. Mind you I cooked it at about 500F, so it seared quickly to keep all the juices inside.


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