Porky Chops

by zydecopaws on January 11, 2010

Last Monday I ranted a bit about this thing called Meatless Monday. Tonight, we once again explode that tradition by cooking up some thick-cut boneless pork chops on Bubba Ho-Keg over some nice wine-oak smoke wood.

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All you carnivores out there that are giving up meat for Mondays might want to rethink that concept as you look at the picture. These chops all measured in at almost 2 inches thick, and were marinated in a white wine-basil-garlic mixture prior to cooking. The remainder of the marinade went on about 5 minutes before they were pulled off the grill and served up hot.

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The pot contained string beans and mushrooms with some more white wine, a pat of butter, a sprinkling of granulated garlic, salt, pepper, and some Italian seasoning mix. The brown rice was cooked in the house, but as I mentioned previously, I’m not real interested in cooking rice on the grill (unless paella or something like that is involved).

And yes, extra chops were cooked so that lunches won’t be boring for the next day or two, and in case Pigdog or older daughter drop in without warning. I know that they both like the chops cooked this way…

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