Let me re-introduce myself......RestaurantQuality here, to all of you, out there.
I haven't been here since November, I think. Been easily distracted by life's inconsequential moments ---- but then, there is nothing inconsequential about life, is there?
The Great SouthWest provides the opportunity for a very relaxed lifestyle, that is until Spring Training begins. Go Brewers!!!! This means I have another 10 days or so to gear up and get energized because it takes alot of energy to get to those fabulous ballparks, get a Miller Lite and a seat in the shade, sit back and listen to the people in front of me calling someone in Milwaukee to tell them what the temperature is.
While I think of it ----- Mr. RestaurantQuality did a great job on his bacon meatloaf blog post ---- the man can write. He's got the blog bug; watch for future posts. He made Asian pork the other night that caused me to WANT leftovers.
So, energy up, read on about Texas Two Step Pork Chops. This post is at the suggestion of Ms. Oconomowoc and for Mr. and Ms.Watercrest (he says he doesn't like pork).
The recipe is from 'Weber's Real Grilling'. This cookbook is filled with really, really good recipes (i.e. Cheeseburger of Champions). The sauces are outstanding. If you don't have this book, put it on your next 'wish list'. Or, if you want it now, it's $9.98 on Amazon.
Life is good.............................
Texas Two Step Pork Chops
from 'Weber's Real Grilling'
Marinade:
1/4 cup ketchup
2 T. apple juice
2 T. extra virgin olive oil
2 T. red wine vinegar
1 T. Worcestershire sauce
2 t. minced garlic
1 t. Tabasco sauce
1 t. chili powder
1/2 t. kosher salt
6 bone-in pork chops, about 1" thick
To make the marinade: in a medium bowl, whisk the marinade ingredients.
Place chops in a gallon size ziploc bag. Pour in the marinade. Press air out of the bag and seal. Turn the bag several time to distribute the marinade.
Refrigerate for 2-4 hours.
Remove chops from the bag and discard marinade.
Let chops stand at room temp for about 30 minutes before grilling.
Grill over direct medium heat for about 8-10 minutes, turning once during that time.
Remove from the grill. Place on a platter. Cover with foil and let rest for about 4 minutes.
My Notes:
I used 2 pork loin center cut bone-in pork chops. About 1" thick. They were big.
The amount of marinade would have been enough for 4 pork chops, maximum. If you are making just two pork chops, don't adjust the ingredient amounts. You'll have just a touch more than you need. Better to have just a touch to much rather than not enough.
Served these with grilled onions and red and yellow peppers. This is Mr. RestaurantQuality's area of expertise. Man oh man, are they good. Just cut up some peppers and onion. For the onion, cut into quarters and then separate all the layers. In a bowl, toss the peppers and onion with some olive oil and salt/pepper.
Using a grill basket 'thing', place the basket on the grill. Pour in the pepper/onion mixture. These take about 15 minutes, stirring as needed to keep them from sticking. I'd say stir every 5 minutes; more if heat is getting to them. The vegies will get dark in some spots, but that's the caramelized flavor developing.
So, if you're going to do the vegies, start them about 5 minutes before you put on the pork chops.
