This is a meal that took a little more effort and planning, but it was well worth it in the end. The pork chops turned out delicious with the perfect amount of smoke, and the Roasted Pepper sauce rounded out the meal perfectly. Here is how to prepare it:
Ingredients
- Bone in Pork Chops (marinade in mojo overnight)
- Red bell pepper
- Corn on the cob (rubbed in basil butter)
- Quinoa with zucchini and sweet potato (trader joe's brand)
- Sauce: heavy cream, garlic cloves, 1/2 an onion
Step 1: Fire up the grill with half set up for direct and the other half indirect. See the picture below with my fire bricks separating the two parts of the weber kettle. Roast the peppers over direct heat until they are soft and charred.
Step 2: Wrap corn on the cob in foil after coating generously with basil butter. To cook the pork chops I first put them over direct heat and rotate in a fashion to create nice grill marks (see picture below). Then move the corn and pork over to the indirect side of the weber.
Step 3: Add some wood chips to the coals (cherry in my case) and let it ride.
Step 4: Make the sauce. While you're starting the grill, finely chop a 1/2 onion and a couple cloves of garlic. Once the red pepper is roasted on the grill, remove the crispy exterior until you have a soft pepper remaining. Chop this somewhat finely as well. In a medium saucepan, cook the onions with a little spray or olive oil until they are tender. Next add the garlic, and then the roasted red peppers. Cook these all together for another minute or so. Finally add about 1/2 cup heavy cream and let it simmer. I covered this and allowed it to cook down for about 10-15 minutes.
Step 5: Prepare the quinoa by adding a little chicken broth and allowing to simmer.
Step 6: Pull the pork chops when the internal temp reaches 145 degrees. Notice the nice golden brown on the chops from the smoke.
Step 7: Plate and enjoy. Top the pork with the roasted red pepper sauce.
No comments:
Post a Comment