Be careful not to overcook because pork easily dries out. ![]() Remove the foil from the chops and grill on both sides for 2 to 3 minutes more, or until medium. Wrap the chops in tinfoil and place on the grill over medium-high heat for 4 to 5 minutes per side.ĥ. Bring the pork chops to room temperature. Place the chops on a dish, cover, and refrigerate for at least 4 hours, to let the seasonings absorb.ģ. Repeat with the salt mixture and rub in.Ģ. Lightly coat each side of the chops with the meat tenderizer. Rub both sides of the pork chops generously with a splash of lime juice. ![]() Combine the seasoned salt and pepper in a small bowl. Green Chile–Chipotle Relish (recipe follows)ġ. GRILLED PORK CHOPS WITH GREEN CHILE–CHIPOTLE RELISHġ½ tablespoons coarse-ground black pepper I thought to myself, “Will I get a chapping for this?” When I pulled out those thick chops, I got some strange looks, but no one spoke because they all knew the cowboy code: Don’t question the cook! After the dishes were in the wreck pan, one of them old-timers came up to me and said, “You’re a brave cook to pull out a hog on a cow outfit, but that was the best chop I ever ate.” Coating the chops in lime juice and wrapping them in tinfoil helps seal in the moisture, because pork can dry out easily.” – Kent Rollins It was a cow ranch that raised beef, ate beef, sold beef, and lived beef. “I remember the first time I planned a meal on a ranch that included grilled pork chops. Today Rollins shares his recipe for grilled pork chops with green chile-chipotle relish, as well as a story from the first time he cooked up a batch of chops on a ranch that was all about beef. In his new cookbook A TASTE OF COWBOY: Ranch Recipes and Tales from the Trail from Houghton Mifflin Harcourt, Kent Rollins shares recipes and stories from his life as a cowboy cook, providing a glimpse in to life on the trail where personalities run high and a passion for cooking comfort food over live fire runs deep.
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