|It’s LABOR DAY WEEKEND!
And while we all love farmers market fresh veggies, it just ain’t Labor Day without crankin’ up the grill and charring some meat!Well, for me it isn’t anyway. And if you’re like me, there’s few things better on the grill than PORK CHOPS! Here’s a recipe I developed a couple years ago. Ever since then, anytime we have guests over, Patience requires me to make it, which is okay by me, since it ROCKS! I’ve been putting off publishing this one for awhile, I’m not quite sure why? Probably because I’m slack? Well, here it is finally.STuff You Need:
- Pork Chops: not little skinny ones either. Get some good ones, from preferably free-range, organic, or at least naturally raised pigs. I like them to be at least an inch thick, or more, bone-in.
- Spices: black pepper, salt, cayenne pepper, chili powder, garlic powder, and either brown sugar, or what I like to use, MAPLE SUGAR, which you can order online from Glenna Farms over in Amery, WI.
- For the Basting Sauce:
- Butter: about a half stick, or more depending on how many chops you’re doing.
- Maple Syrup: the real stuff, not that crap from Ain’t Yer Mama: about a half cup or more.
- Spices: same as above, without the maple sugar, since you’re already using syrup.
- Bourbon: This really kicks this sauce over the top! You only need about a tablespoon or two. If you’re worried about the alcohol, don’t; it all burns off in the cooking process, leaving you with tons of flavor, but no buzz. If you don’t drink bourbon, you can always bring the extra over to MY house…. I DO! Just in case you were wondering what to get me for Christmas, or my 50th Birthday next February….
- Charcoal & Grill: you can do this on a gas grill, but it will never be as good. The smoke is magical.
- Get your charcoal going.
- Sprinkle all of the spices over the chops. I don’t measure this, or much of anything really; it’s just too ‘scientific’ for me, and I always hated science when I was in school. Just season them to your personal taste, and rub the seasoning into the meat, on both sides. I usually ‘pat’ the spices in, instead of rubbing; it works better.
- Make the Basting Sauce:
- combine all the sauce ingredients, above, into a glass/ceramic mixing bowl, and nuke it in the microwave until the butter melts
- stir it up well.
- Throw the chops on the fuckin’ grill! Do not ‘place’ them gently. These are chops, not pastries! They’re not going to break!
- Grill them on a high temp for a few minutes on one side, then flip them, and baste them with the sauces: lots of it. This magical stuff will start to caramelize on the chops. The Result? Orgasmic yumminess!
- It only takes about 10 minutes or so to cook chops on a hot grill. Don’t over cook them; we’re not makin’ Yankee hockey-pucks. I check them by pushing my finger down on the middle of the chop to see how firm it is. When it gets fairly firm, it’s done.
- You will want to turn them back over for a minute to baste the other side, then flip them back to finish.
- Pull them off the grill, onto a large platter, and let them sit for about 5 minutes. Meat should always be allowed to rest, so that the juices can settle. If you don’t do this, they will all run out as soon as you cut into it, and the flavor and juiciness will run out with it.
TIME TO EAT!