It’s no secret that we like pork. A lot. So it should be no surprise that the nice folks from the National Pork Board contacted us recently and asked if we’d like to give our readers a chance to be the “Top Chop Pop” and win a cool prize package that includes:
- $100 worth of pork coupons
- Grilling basket
- Wok grill topper
- Grill pan
- Flexible grilling skewers
- Kingsford gift pack
The Top Chop Pop giveaway is all about pork chops and their versatility, and with the summer grilling season in full swing it’s the perfect time to fire up that grill and try some new recipes. And tonight I did just that by combining a favorite basic chop recipe with a glaze that might be a bit of a challenge for some of you to copy. Naturally, the chops were hand-cut from a pork loin roast and cooked on the BS Keg.
Prior to going on the grill the chops were splashed with a bit of white wine and given a light dusting of salt, fresh ground pepper, and dried basil. They were cooked indirect until they reached 145°F internally, then pulled and served with a marionberry glaze.
For those fortunate enough to be able to get marionberry preserves in their neck of the woods, here is the recipe for the glaze.
- 1/4 cup marionberry preserves
- 2 tbs. dijon mustard
- 1 tbs. balsamic vinegar
- 1/2 tsp. dried thyme leaves
Combine all the ingredients in a small sauce pan and cook over medium heat at least 5 minutes or until reduced to a glaze consistency. Spoon evenly over the chops just before serving.
I’m pretty sure marionberries are a Pacific NorthWet thing, so if you can’t get these in your neck of the woods you might try using seedless raspberry preserves instead. Especially since the recipe that inspired this called for them to begin with. Or, you could go to porkbeinspired.com and check out recipes from top chefs. You know, those that cook primarily indoors. If you’re a Facebook sort of person, you could also check out the Pork Be Inspired Facebook page. Or make up your own favorite new recipe. If you haven’t noticed it before, we do a lot of that around here.
By now you’re likely wondering what you have to do to win the cool prize package. This one is a bit simpler. In the comments section tell us why you or someone you know should be the Top Chop Pop (or Mom, we won’t discriminate here) in 100 words or less and include your top pork chop cooking tip. The contest will remain open for one week from tonight, which by my reckoning is July 18. At this time, my esteemed panel of judges will arbitrarily determine who the winner will be. So what are you waiting for? The clock is ticking…
Disclaimer: I’m not getting paid for this, but I did receive one of the prize packages for writing the post and coming up with that new recipe. When I say the prize package is cool, I’m not kidding. The $100 in pork coupons would have done it for me alone, but the rest of the goodies are real nice as well. Now if I can just convince the National Pork Board to remember me fondly when the pig farm visit comes up again next year…
The contest is now closed, and the judges have declared Pigdog to be the winner of this contest, although it was very close (3-2 vote). Congratulations Pigdog, I’ll be contacting you shortly for shipping information.