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Old 12-15-2013, 07:15 PM   #9
caseydog
somebody shut me the fark up.
 
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Join Date: 07-08-10
Location: Texas
Default My official entry...

I liked the sound of this one from the start.

I like to mix sweet with hot, and I think it works best with pork.

So, I started with a thick bone-in pork chop, which I brined for a few hours.



For the heat and sweet glaze, I used real maple syrup, real butter, and some cayenne pepper.





While the pork chops were brining, I baked some red potatoes in butter, with a few sprigs of rosemary.



I tossed the chop onto the OTG, and brushed it with the sweet/hot glaze, flipping it constantly, until done.



Here is the finished product.



It was really farking good. The mix of sweet and heat was perfect on a pork chop. I had a feeling it would be good, and every once-in-a-while, I surprise myself by being right.

CD
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