Pork Chop Therapy

by zydecopaws on April 30, 2009


Some days require therapy after work.  Today was one of those days, and therapy around here consists of firing up some coals and cooking something outdoors.

On the grill:

Additional therapy was provided by being able to play with my new toy.  There is something to be said for inaugural cooks on any grill, and the Performer did not disappoint.  Even though I neglected to get propane for the automagic starter, it was still fun to drop in a chimney and fire up a fresh batch of coals in a virgin BBQ bowl.  I wanted to do this the day I brought it home and put it together, but the leftovers from Sunday had to be eaten before more could be produced.

With all the fear-mongering going on about the swine flu, I figured it was only appropriate to have pork chops and celebrate not reading headlines about it (the flu, not the pork chops).  Around here we get the thick cut pork loin chops and give them a bath in white wine (chardonnay) , soy sauce, and some basil.  The wine isn’t anything special; in fact it is a bunch that a buddy of mine and I collected back when we were traveling all the time and staying in hotels that felt it was important to reward us for all the money our company spent on them by giving us complimentary bottles.  This pretty much stopped around the time they restricted liquids in carryon baggage, so that tells you how old the stuff is (and how much we had).  My buddy doesn’t drink, so when he moved I managed to snag all his collection of bottles as part of the price for helping him.  We won’t talk about how many bottles of the stuff I acquired, but we use it all the time to cook with and there is still no sign of it running out anytime soon.

Enough wine stories, back to the food…  The pork chops sat in the marinade for about 2 hours and were then cooked indirectly.  They got turned once during cooking, and the remainder of the marinade poured over them when they were turned.  It took about 35 minutes on a 350°F grill to get them to an internal temperature of a little over 150°F , which is hot enough to kill all the germs and cook them all the way through, but not dry them out.  They were paired with some Sweet Potato Grill Fries, which are about as simple as simple can get.  Peel the sweet potatoes, cut them into fries, coat them with a little olive oil, sprinkle on some ground pepper and salt, and throw them in a basket on the grill (indirect, not over the coals).  They were done at about the same time as the pork chops, and made a nice change from regular potatoes.

Vital Statistics:

  • BBQ Start time: 17:55
  • Meal time: 18:55
  • Temperature:     64°F
  • Dew Point:     26°F
  • Humidity:    23%
  • Wind:    N at 4mph
  • Daily Precip.:    0.00 in

Today was too nice to sit inside all day, but unfortunately that’s what ended up happening.  But all’s well that ends well, and that pretty well described dinner and tonight’s outdoor cooking experience.  Good therapy session, and much cheaper than going to a shrink…

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