Tonight I made a whole package of thick cut pork chops (is there any other kind?) on Bubba Ho-Keg. A long bath in little soy sauce, some red wine, a dash of garlic, and a sprinkling of basil, and they were ready for the grill. 30 minutes at 450°F over the plate setter, and they looked something like this.
Hey, I said I cooked the whole package. Anyway, on with the story. The pork chops were paired with some nice foo-foo green salad and some sliced beets. The non-pickled variety. We won’t be doing that again; this is what happens when people aren’t paying close attention at the store.
The other red stuff on the plate was what made me realize I should have been paying closer attention while cooking. It was a cranberry relish from Harry & Davids that the spouse picked up on one of her shopping excursions, and it was very tasty with the pork. But it would have been even better if it had been used as a glaze over the pork for the last 5 or 10 minutes of the cook.
Too late now, the jar is empty…
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I dunno, that looks like a good dinner to me, I like the cranberry relish on the side too. That was a lot of pork though.
Beautiful all around! Not a fan of pickled beets either, mbut sure do love grilled chops!
Technically these weren’t grilled; I used the plate setter and cooked them indirect. Takes a little longer, but the chops end up much juicier and not dried out.