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Category: |
Category: |
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Your mom says they’re the best she ever had. |
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Ingredients: |
Ingredients: Pork chops (get ones that are bone-on, and at least an inch to an inch and a half.)
Brine:
½ c sugar
½ c sea/kosher salt
10 pepper corns
Rub:
Montreal seasoning
Glaze:
2 Tbs Fig jam
1 Tbs Garlic Powder (NOT garlic “salt”)
2 Tbs Worcestershire sauce (W Sauce from FL)
You’ll want some kind of basting brush or mop to glaze the chops.
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Directions: |
Directions:Make the brine:
Add sugar, salt and pepper corns to a pan of 4 cups water and bring to a boil until dissolved. Once dissolved, pull off the heat and add 2-3 cups of ice to rapidly cool the brine.
Add the pork chops to a 1 gallon ziplock bag and pour the cooled brine liquid over the chops and put in the fridge for 2-3 hours (or more.)
Get the Weber kettle setup for indirect* cooking at about 350º
Pull the chops from the fridge, dry them off thoroughly with paper towel. Season the chops with the Montreal seasoning.
Make the glaze:
Add fig jam, onion powder and w-sauce to a small bowl and whisk thoroughly.
Place the chops over the coals for 3-5 minutes to get some color. Flip them to the other side and get color on the other side. Then move them off the coals to the other (indirect) side of the grill.
Once the chops reach an internal temperature of about 145º, flip again and brush with the glaze. Return the cover and continue cooking over indirect heat for about 3 minutes. Flip chops again and glaze the other side, cover for another 3 minutes. Repeat the process until you begin to build a tacky coating of glaze over the chops.
The whole time you are doing this, you want to keep checking internal temperature. Pull the chops off the grill when the pork reaches 165-170º. Let them rest uncovered for 3-5 minutes before serving.
I served these with asparagus marinated in Italian dressing. |
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*Indirect Cooking on the Weber Kettle |
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Ingredients: |
Ingredients:
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Directions: |
Directions:Setting up the grill for indirect grilling is simply arranging the coals so that they are on only one side (half) of the grill. This allows you to sear your food over high heat directly over the coals, and then move them to the cooler side to roast/bake/smoke without burning. You’ll generally use this method when cooking thicker pieces of proteins where you need more time. Like thick steaks, chops and whole chicken.
Smaller, thinner proteins like burgers, skewers, etc. are best over direct heat. |
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Grilled Asparagus |
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Ingredients: |
Ingredients: Asparagus (here in MI asparagus is best from mid-May to mid-June. You’ll see it everywhere)
Your favorite Italian dressing.
You’ll need a grilling basket.
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Directions: |
Directions:Trim your asparagus by cutting off the woody thick ends. I like to also use a vegitable peeler on the larger/thicker spears.
Pre-blanching the Asparagus: (You can do this hours before grilling)
Bring water to a boil.
Add trimmed asparagus to the boiling water and blanch for 3-5 minutes.
Add 2-3 scoops of ice to a large bowl and cover with cold water.
After blanching to almost tender, remove the asparagus from the boiling water and add to the ice-water to stop the cooking process.
Add asparagus to a bowl and toss with Italian dressing. Keep in fridge until ready to grill.
Add asparagus to a grill basket and grill over direct heat until desired char is developed and the desired tenderness is reached. |
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This recipe for Grilled Pork Chops is from