Saturday, June 16, 2012

Grilled Pork Chops with Garlic-Basil Rub

I may never finish my cookbook if I keep finding these delicious recipies and wanting to add them to the content...Tonight I guess you can say we were “inspired” by a recipe we found in a magazine that you can find on the PorkBeInspired website.  Pork cooks so well on the Big Green Egg I don’t know why we don’t do this more often. This recipe was prepared in conjunction with our Mayo Potatoes pictured in the plating and the results were amazing!

        4 – 1 ¼” Fresh Pork Chops (bone-in)
        Minced Garlic (fresh cloves 3-4)
        1 Cup Fresh Basil, minced
        2 Tbls. Lemon Juice
        2 Tbls. Extra Virgin Olive Oil
        1 Tsp. Coarse Sea Salt

1.    Prepare a wet rub with all of the ingredients above in a food processor or in our case a manual chopper…regardless the goal is a wet rub.
2.    Spread both sides of the pork chops, cover and chill for a minimum of 3 hours and as long as overnight if necessary.
3.    Fire up the BGE to full T-Rex with grid extended 2 inches.
4.    Sear and flip, sear and Flip. Close lid and simmer for 3-4 minutes, raise lid, check temp and flip one last time and close lid.  Remove as close to 145 as possible and let rest for 5 minutes or remove at 150 degrees and serve immediately

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