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Killer “Columbia Gold” Pork Chops

Yesterday was our routine shopping day for the Matla home and as such I did my usual stock up for the week ahead. The meat counter was particularly good yesterday and I managed to find a treasure trove of good eats for the next few days: beef, chicken, salmon and pork.

So with the cornucopia of food available I decided that last night I’d make some boneless pork chops using none other than Meatheads’ method and his kick-ass recipe for Columbia Gold BBQ Sauce. Along with this I tried a new way of baking potatoes (which Heather loved!) and added grilled spicy green beans with toasted almonds.  Not too shabby for a Thursday night!

For the pork and all things grilling, here’s the link that I would highly recommend, particularly around the science of it all! Thanks Brother Meathead!

The sauce is really what makes the pork incredibly yummy and delicious.  I followed Meatheads’ method of brining the pork first for an hour and then grilling the boneless chops over indirect heat set at 225 F for about 55 minutes.

The potatoes were really simple to prepare and tasted so ridiculously good, we’ll do these again and again!  Heather ranked the “tatties” a 10/10 for your information!

Simply wash and scrub your basic russet potato and then slice four slits into the potato almost cutting through but not quite.  What you want to do is make a wee pocket for a few slices of onion.  As you’ve probably guessed, insert 1 or 2 semi-circle slices of white, yellow or spanish onion then add a small bit of unsalted butter on top of each slit, add a pinch of Kosher salt, freshly ground pepper and a good helping of olive oil.  Wrap each potato in aluminium foil nice and tight and bake them in the oven at 400F for one hour. The result will not disappoint!

Next, prepare your green beans by combining the following ingredients:

  1. 1/4 cup olive oil

  2. 3 cloves of garlic, crushed

  3. 2 teaspoons red chili flakes

  4. 1 teaspoon cumin seeds, whole or crushed in a mortar and pestle

  5. 1 pound green beans, stem ends picked

Once you’ve combined the above list, coast the beans by getting your hands in the bowl and tossing them about here and there until they’re evenly coated. I put them on the grill while the pork chops were resting for their obligatory 10 minute time out. The grill was reset to direct heat at 400 degrees.  I used a shallow pan lined with aluminium foil and olive oil.  I kept the beans on for no more than ten minutes, tossing them occasionally to ensure nothing burned! At the ten minute mark, add the next three components listed below and plate them up!

  1. 1 lemon for zesting

  2. Kosher salt to taste

  3. handful of toasted almonds

I’ve never been a big green bean fan and that’s probably because they’ve always been boiled to within an inch of their lives! Soggy beans pretty much suck!  Roasted on the other hand, with a dash of chili, garlic, lemon zest and almonds?  A completely different taste that had the buds on the tongue going crazy!

All in all, another win for the Big Green Asian Egg!

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Overall Heather Rating: 8.5/1010/10 for the potatoes!

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