So you're standing at the meat counter on your way home from work. The pork chops look terrific, and they're priced right for a family dinner -- but how are you going to cook them?Donna Deane of the LA Times recommends
...four quick steps: Season the meat, sear it, make a sauce as you deglaze the pan and finish the meat in the sauce.Michael loves bar-b-qued pork chops, either the thick cut or bone-in. His secret is to season the meat on both sides with Williams-Sonoma, Gray Sea Salt with Five Pepper Blend from ile de Re', France about a half hour before cooking. Before turning on the barbee, spray or wipe grill with olive oil. Turn on high and sear both sides of pork chop, then turn down heat to medium-low and cook with indirect heat for 10 minutes on each side or when white in the middle not pink.
The seasoning gives the meat a slightly salty taste similar to ham. Besides the peppers and sea salt the seasoning has coriander, thyme and rosemary. It is delicious!
Bev & Mike
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1 comment:
I have to take issue with two things. Sorry.
1) If you're turning it up to high, it ain't BBQ. It's grilling over gas. When it matters, I'm a purist. And the lack of smoke is a sure sign of the lack of BBQ.
2) Please leave it a little pink. It's a pork chop. Every second it moves past medium, it's getting drier and tougher.
Also, you might try brining the pork chops at least a couple hours (or the day) ahead. How long you brine them will determine how salty you make the brine. Does wonders for juiciness.
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