Thursday, August 30, 2007
An easy meal
--Texas Two-Step Pork Chops
Texas Two-Step Pork Chops
Weber’s Real Grilling Copyright 2005
¼ cup ketchup
2 tablespoons apple juice
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
1 teaspoon Tabasco sauce
1 teaspoon prepared chili powder
½ teaspoon kosher salt
6 bone-in pork rib chops, about 1-inch thick I used boneless loin chops
1. To make marinade: In a medium bowl, whisk the marinade ingredients.
2. Place the chops in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal it tightly. Turn the bag several times to distribute the marinade, and refrigerate for 2 to 4 hours.
3. Remove the chops from the bag and discard the marinade. Allow the chops to stand at room temperature for 20 to 30 minutes before grilling. Grill over direct medium heat until barely pink in center of the meat, 8 to 10 minutes, turning once. Let rest for 3 to 5 minutes. Serve warm.
Makes 6 servings
I've been wanting to grill more often so I picked up this really nice grilling book, probably my favorite one out of the handful of grilling books that I own. It has gorgeous photographs and the recipes fall right into my comfort zone.
These chops were simple and flavorful. The marinade flavored and coated the meat nicely. Bone-in chops do tend to have more flavor than boneless pork chops but I had to work with what I had on hand. The boneless loin chops seem to do well when marinated and grilled.
It was nice to have a simple meal last night. I made pasta salad ahead of time and just needed to grill the pork chops. It was as close to having the night off as I get.
Blast From The Past: Pasta Caesar Salad With Chicken from May 2006. I remember that dressing as being very good.
Question of the Day: Are you looking forward to the change of season? (Do you actually have a change of season where you live?)