NorCal Q Man
08-02-2011, 01:42 AM
So I was at the ol' supermarket today picking up something for the wife, and I took a quick scan around the meats to get a dinner idea. It's just me and the boys again tonight, so I wanted something kinda quick and easy (I have a butt defrosting for tomorrow). Anyway, I spot the pork chops section and think to myself, "it's been a long time." You see, although I'm a huge fan of everything pig, pork chops have always been kinda mediocre to me. In fact, I have never grilled a chop. It's been that long. So I figured I would give it another chance tonight, and because they were on sale, I went with a few boneless top loins.
Back at the housed I had figure what I was going to do with them. I flipped through a few cookbooks, but nothing really whet my appetite. I decided to make it simple and do a wet rub, but couldn't decide what to use. In a flash of genius I think, "well, I have three chops. Why not try three different rubs?" So I rubbed each with EVOO then used Lawry's on one, S&P on another, and my own pork rub on the third.
56071
I let them marinate a few hours. Then on to the grill they went.
56072
Seared for about four minutes each side.
56073
I pulled them at about 135-140 IT and tented them.
I sliced each in half so I could try each rub, and still feed my boys.
56074
Served it with salted and lemoned grilled corn and jasmine rice (not my idea).
56075
56076
The boys liked my personal rub best, but I was a big fan of the Lawry's. It was very moist and tender, though I like it a little pinker...next time.
Back at the housed I had figure what I was going to do with them. I flipped through a few cookbooks, but nothing really whet my appetite. I decided to make it simple and do a wet rub, but couldn't decide what to use. In a flash of genius I think, "well, I have three chops. Why not try three different rubs?" So I rubbed each with EVOO then used Lawry's on one, S&P on another, and my own pork rub on the third.
56071
I let them marinate a few hours. Then on to the grill they went.
56072
Seared for about four minutes each side.
56073
I pulled them at about 135-140 IT and tented them.
I sliced each in half so I could try each rub, and still feed my boys.
56074
Served it with salted and lemoned grilled corn and jasmine rice (not my idea).
56075
56076
The boys liked my personal rub best, but I was a big fan of the Lawry's. It was very moist and tender, though I like it a little pinker...next time.