My sister-in-law was kind enough to give me The Cook's Illustrated Guide to Grilling and Barbecue. It's been a great source not just for recipes, but grilling philosophy. The book, for example, picks apart the different types of pork chop you can wind up with (blade chop, rib chop, center-cut chop and sirloin chop) and talks about what their "tasters" found to be the best. Until I read that I'd never thought about the fact that pork chops don't all look the same--let alone taste the same.
|Well, ok. One more shot. See? Huge.|
So according to the recipe you let these beasts come to room temperature for about 1 hour. Season the chops generously with salt and pepper and you set them on the grill bone-side down over an indirect fire at 350f, which has some soaked wood chips on it. In this case I used apple wood, which I think gives pork a nice, subtle smoke flavor. Then you cook them for 30-45 minutes until you get an internal meat temperature of 145f away from the bone.
3 tablespoons vegetable oil
1 medium red bell pepper, cored, seeded and diced into 1/2 inch dice
1/2 small onion, minced (about 1/4 cup)
2 tablespoons minced fresh ginger
2 medium garlic cloves, minced or pressed (about 2 teaspoons)
1 cup apple cider vinegar
1 cup packed light brown sugar
1 tablespoon mustard seeds
1/2 teaspoon ground all spice
1/8 teaspoon cayenne pepper
3 Granny Smith apples, peeled, cored and cut into 1/2 inch dice
Heat 1 tablespoon of vegetable oil in a medium saucepan over medium-high heat until shimmering. Add the bell pepper, onion, ginger and garlic. Cover, reduce the heat to medium and cook until the vegetables have softened (about 5 minutes). Stir in the vinegar, brown sugar, mustard seeds, allspice and cayenne and bring to a simmer. Cook until syrupy. The recipe said 10 minutes, but I simmered and simmered and never really reduced it down to the suggested 1 1/4 cups. Once you've simmered, remove from heat, transfer to a medium bowl and cool.
And behold this big old pork chop.