Hello avid readers and followers of the Egg! Last night Heather and I came home after work famished. Hard to believe with all the other posts I know, but there was something about a Monday night that made us ravenous for a good grillin’!
We strolled up to the local grocer and started to get bits and pieces for the fridge when it dawned on me that we’ve never, ever done pork chops on the Big Green Asian Egg. Well, I was a bit out of my comfort zone as I didn’t have my usual set of recipe books to troll through however Epicurious has a great Iphone app that did the trick as I was standing at the meat counter. Nothing like a little culinary spontaneity!
The recipe actually intended the cook to fry the chops in a skillet……why waste the gas and oil when you’ve got hard wood charcoal to burn? By grilling the pork, it turned out healthier, still incredibly juicy and tremendously delicious (note Heather’s photo below.)
Here’s what I got off the “tinternet” with few modifications by yours truly – no frying remember!
Ingredients:
For the chops:
2 cups milk
3 tsp salt
4-8 (1/2 ” thick) pork chops with bone in
3 1/2 cups of breadcrumbs (I used the crumbs that are often used for Asian fried prawn – can’t tell you what it is as there are no English characters on the packaging!)
1 tbs minced garlic
2 tsp chopped fresh rosemary
2 tsp chopped fresh thyme
For the apple sauce:
4 green apples – peeled and cored
1/4 cup water
3 tbs of packed brown sugar
1 tbs of cider vinegar
1 bay leaf
1/4 tsp of allspice – I subbed it with Old Bay and it tasted awesome
Cinnamon – I added a good sprinkling on top as it all simmered
Marinate the chops in the milk along with 2 tsp of salt. I let them sit for an hour…some say up to 4. We were hungry so I did the bare minimum. Whilst marinating, I made the sauce by bringing it all to a simmer and stirring once in a while and then reducing the heat to low and cooking covered for another 20 minutes or so. Remove the bayleaf and then mash them apples up real good!
Pull out the chops from the salty milk brine and let the excess drip off then dredge in the crumbs, garlic and spices. Make sure you press the pork down firmly to make sure it all sticks nicely.
OK…Chops ready. Fired up the BGE to 350-400 F and set up for direct grilling for 20 minutes – flipping the chops half way through. These were fat chops so to be sure you can always put them back on the grill if the pork is a bit pinkish.
Once done, serve the chops with warmed up apple sauce and a nice watercress, feta and pine-nut salad (with more chopped apples) – Truly a feast for under 25 bucks! Hope you enjoy this recipe as much as we did!
R&H
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