Washington Food Artisans by Leora Bloom

Author:Leora Bloom [Bloom, Leora]
Language: eng
Format: epub
ISBN: 978-1-57061-826-0
Publisher: Sasquatch Books
Published: 2012-04-23T16:00:00+00:00

In a large bowl, combine the brown sugar, garlic, salt, paprika, pepper, and fennel seeds. In a small bowl, whisk together the Worcestershire sauce, oil, and vinegar. Then whisk the wet ingredients into the dry. Add the pork chops and turn to coat them completely with the marinade. Cover tightly with plastic wrap and refrigerate overnight. If you can, turn them every few hours.

The next day, preheat your grill to high. Take the chops from the refrigerator about 20 minutes before you cook them and let them start to come to room temperature. When you are ready to cook, lift each chop from the marinade and allow the excess to drip off. Then place the chops on the hot grill and close the lid for 1 minute. Open the lid and rotate each chop 45 degrees, then close the lid for about another minute, until the chops are well marked (the cooking time will depend on the thickness of the chops and the heat of your grill). Turn the chops over, close the lid, and cook them for 1 minute. Again, rotate them 45 degrees and continue cooking. The chops are done when their internal temperature reaches 145 degrees F. Transfer them to a plate and cover them loosely with foil. Let the chops rest for about 5 minutes to redistribute the juices before serving.

MAKES 6 SERVINGS

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