What's on the Grill #185: Garlic & Rosemary Slathered Planked Pork Chops
Much to the chagrin of my co-workers, bi-weekly, I meet a good friend of mine for lunch. Their angst doesn't come from my lunch date, it comes from the location: Waffle House. Yes, I get the intestinal trouble, gut wrenching, you eat waffles in a gas station jokes, but what can I say, I like the occasional scattered, smothered and covered potatoes.
So, when I was flipping through Techniques for Planking
(again), I was immediately drawn to a recipe which included the word "Slathered". Slathered? Can I get my potatoes slathered please? Probably not, but I can get my pork chops that way!
This recipe is incredibly simple and amazingly delicious. Soak your plank. Prep your fire to indirect medium. Drop 3 or 4 boneless pork chops on the plank and then cover the pork chops with a mixture of olive oil, mayonnaise, minced garlic, chopped rosemary, and salt & pepper. Grill for about 25 minutes until the internal temperature of the chops hits 140 degrees.
The pork comes off incredibly moist and when you can't eat it all for dinner, slice it thinly for sandwiches for the next day's lunch. I did, I wasn't due back to Waffle House for three days.
So, when I was flipping through Techniques for Planking
(again), I was immediately drawn to a recipe which included the word "Slathered". Slathered? Can I get my potatoes slathered please? Probably not, but I can get my pork chops that way!This recipe is incredibly simple and amazingly delicious. Soak your plank. Prep your fire to indirect medium. Drop 3 or 4 boneless pork chops on the plank and then cover the pork chops with a mixture of olive oil, mayonnaise, minced garlic, chopped rosemary, and salt & pepper. Grill for about 25 minutes until the internal temperature of the chops hits 140 degrees.
The pork comes off incredibly moist and when you can't eat it all for dinner, slice it thinly for sandwiches for the next day's lunch. I did, I wasn't due back to Waffle House for three days.
Mike Lang