Tuesday, January 11, 2011

Best Pork Chop Ever

Tired of dry, tasteless pork chops?  Odds are the supermarket versions are cut so thin that you almost can't help but overcook them.  Make friends with a good butcher - you want them at least an inch thick; I like 'em even thicker.

These are the first chops from my CSA pig from Brunty Farms. 

I rubbed it with a little olive oil, seasoned it and let come to room temp while the grill heated up.  I seared it on both sides on direct heat, then moved it to the middle burners which were turned off.  Lid down they probably took about 20 minutes to come to around 145 degrees, which is when I pulled them and let them rest.

I made some Blackberry Jam with a Hint of Bourbon from the blog Vanilla Garlic yesterday, so I glazed one a bit with that. 

Served with a garden/csa/farmers market collection of veggies.

No fooling, this was probably the best pork chop I have ever eaten in my life.  Awesome, truly awesome.

*This is an old post from last summer that somehow never got published.  But I still remember how awesome those chops were.  


  1. You are so right about dry chops! I'll have to try this recipe...once I can find thick chops!


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