rugbyguytx
Got Wood.
Hey guys,
I lit up the grill last year and tried a recipe that sounded good. After I ate 4 inches of pork chop, I discovered I had found the perfect pork chop. A new house, move and the holidays found the recipe stuck in a box but alas I found it again while doing some cleaning.
1. This recipe was found in a Cooks Illustrated magazine. I love their mag, it always has some good.. home grown meals in it and a lot of great advice...
2. It may be hard to find a butcher to cut the pork chops the way you need them for this recipe but look around your town.. it is well worth it!!!!
3. I have had them do center cut and also 'french' the bone. Frenching makes it present better but you loose a bit of the meat.
4. The chutney that goes with this is a must
So on with it
You cook this on indirect heat on the grill.. I got it to about 350 and let it die from there and it will take about 30-40 minutes to cook to an internal temp of 145.
Chutney
I lit up the grill last year and tried a recipe that sounded good. After I ate 4 inches of pork chop, I discovered I had found the perfect pork chop. A new house, move and the holidays found the recipe stuck in a box but alas I found it again while doing some cleaning.
1. This recipe was found in a Cooks Illustrated magazine. I love their mag, it always has some good.. home grown meals in it and a lot of great advice...
2. It may be hard to find a butcher to cut the pork chops the way you need them for this recipe but look around your town.. it is well worth it!!!!
3. I have had them do center cut and also 'french' the bone. Frenching makes it present better but you loose a bit of the meat.
4. The chutney that goes with this is a must
So on with it
You cook this on indirect heat on the grill.. I got it to about 350 and let it die from there and it will take about 30-40 minutes to cook to an internal temp of 145.
- 4 center cut pork chops 2 inches thick.
- Be generous and salt and pepper the chops and rub it in.
- Set the chops bone side down, standing up on the grill away from the charcoal.
- Cook until the chops read 145 in the meat.
Chutney
- 3 Tablespoons veg. oil
- 1/2 Red bell pepper diced into 1/2" squares
- 1/2 Yellow bell pepper diced into 1/2" squares
- 1/2 Small onion (I used 1015's) minced
- 2 Tablespoons fresh ginger
- 2 garlic cloves (i use 2 teaspoons of the bottled garlic) minced
- 1 C apple cider vinegar
- 1 C light brown sugar
- 1 Tablespoon whole mustard seeds
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper
- 3 Granny Smith Apples diced into 1/2" squares
- Heat one tablespoon of oil and add bell pepper, onion, ginger and garlic and cook until soft.
- Add vinegar brown sugar, mustard seeds allspice and cayenne and bring it to a simmer over medium-high heat.
- Cook until it is about 1 1/2 cups (about 10 minutes)
- Remove from heat and let cool in a bowl
- Add 1 Tablespoon oil to skillet and cook half of the apples just until they are golden.. about 4 minutes. Transfer to bowl and repeat with another tablespoon of oil and the other half of the apples.
- Add the apples to bowl, toss and serve a spoon full over the side of the chop.