Grill to Perfection by Andy Husbands

Author:Andy Husbands
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2014-03-04T16:00:00+00:00

BELTED COW BISTRO’S GRILLED PROVOLONE-STUFFED PORK SIRLOIN CHOPS WITH VINEGAR PEPPERS

MAKES 4 SERVINGS

IF YOU’RE NOT CAREFUL, IT CAN BE A LITTLE TOO EASY TO COOK PORK PAST THE POINT OF JUICY TENDERNESS. TO KEEP THE CHOPS IN THIS RECIPE FROM DRYING OUT, WE RECOMMEND A SLIGHT VARIATION ON TWO-ZONE COOKING. START BY SEARING THEM OVER HIGH HEAT, THEN ALMOST FINISH THEM ON THE COOL SIDE OF THE GRILL, AND FINALLY MOVE THEM BACK OVER THE HOT FIRE TO CRISP THE CRUST.

4 pork sirloin chops (bone-in is fine), 7 to 8 oz/198 to 230g each

4 oz/113g provolone, cut into 4 thick slices

Vegetable oil, for rubbing chops

Bacon Salt (recipe follows), to taste

Freshly ground black pepper, to taste

Vinegar Peppers (recipe follows)

Sage leaves, for serving

Prepare the grill for low two-zone grilling. Pile the unlit charcoal on one side of the grill. Fill a chimney with charcoal. Stuff two sheets of newspaper in the bottom of the chimney and light it. When the coals are fully engaged—you should see flames peeking over the top—pour them over the unlit charcoal. Cover the grill and shut the vents 75 percent. If using a gas grill, light the gas and adjust the temperature on one side of the grill to medium.

While the fire is coming to temperature, cut a lengthwise incision into each chop and stuff each with 1 slice of provolone, folded in half. Push the chops closed from the sides and tamp down on top using a wooden spoon so the cheese won’t leak out.

Brush the chops lightly on all sides with oil and sprinkle generously with Bacon Salt and pepper. Massage the oil, salt and pepper into the meat to form a paste. Allow to rest for 10 to 15 minutes.

When the temperature reaches 250°F to 300°F/121°C to 149°C, clean the grill grate. When you can hold your hand over the fire no longer than 5 to 8 seconds, place the chops on the grill directly over the fire and sear for about 4 minutes per side. Move to a cooler part of the grill to finish cooking, covered, about 5 minutes, adjusting the vents as necessary to maintain a consistent 225°F to 300°F/107°C to 149°C. Place the chops over the hot side of the grill to cook, uncovered, for another minute on each side, then transfer to a platter to rest.

While the pork chops are cooking, warm the Vinegar Peppers and some of their pickling liquid in a small saucepan. Place each chop on a warmed plate, drain any juices that have run off of the chops into the peppers and top each chop with some peppers. Garnish with the sage leaves and serve.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.