I finally got around to cooking them. And since I was babbling on about them the other day with a fellow blogger, I figured I better use the recipe and techniques I discussed with him. No telling when my comments will be posted (if ever), so on with the show.
The pork chops were cooked indirect under some roasted potatoes and onions prepared with the original trashbag tater recipe. I don’t think I gave that as a tip for how to cook a great pork chop, but it sure made for a tasty side dish.
The pork chops were marinated in a dash of soy sauce (we ran out; otherwise there would have been more than a dash), a liberal sprinkling of granulated garlic, some ground pepper, a half cup of white wine, and some chopped fresh basil. They sat in the marinade for roughly an hour before they went on the grill, and the remainder of the marinade was poured over the top when they were turned.
Due to a miscalculation on my part, the food was done before the family got home and I had to take some drastic measures to slow the cooking process while keeping everything warm. Although I succeeded in doing so, it did prevent me from doing a reverse sear on the chops at the end of the cook for some cool-looking grill marks.
But I don’t know why I’m telling you this; nobody complained about the meal or walked away from the table hungry.