The pork wasn’t that tired…

by zydecopaws on June 12, 2011

Oldest Daughter was in the house again tonight, so Cheesy Taters were on the menu since she’d never had them before. And because we had all the ingredients on hand. I don’t do grocery stores on the weekend if I can help it…

On the grill with the Cheesy Taters were thick-cut pork chops marinated in white wine, soy sauce, Worcestershire sauce, and chopped fresh cilantro.

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If you look closely in the picture you’ll notice that a couple of those chops are a bit on the charred side. This is what happens when you get them beyond the edge of the diffuser and they catch all the heat coming up the edge of the BS Keg. And sure enough, they were done before the taters. So off the grill they came and in the foil they went for a short nap. After all, meat is supposed to rest before you serve it, right?

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It took the taters another 15 minutes to finish cooking. This is what happens when I make a larger batch and don’t properly factor in longer cooking times. Needless to say, the long rest didn’t help the chops; they were still moist but far chewier than normal, and a couple of them were well on their way to shoe leather. The flavor was good, but it was a bit of a jaw workout at the dinner table.

Strangely enough, the dog didn’t complain…

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