Grilled Marinated Pork Chops with Q-view

Discussion in 'Grilling Pork' started by snorkelinggirl, Apr 10, 2013.

  1. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hi folks,

    I got a small boneless pork loin roast with my last pork side. I had planned to make Canadian Bacon out of it, but once I unwrapped the butcher paper I decided it was too marbled and small for that purpose. So I sliced it into 2" thick boneless chops, and followed a recipe in Bruce Aidells' "Great Meat Cookbook" for marinated and grilled pork chops. The recipe I followed is called "Mustard and Savory-Marinated Pork Chops with Cornichon Butter".  I usually brine, pan-sear, and oven-finish my pork chops; this was the first time I've grilled them, and I've never worked with pork chops this thick before. It turned out pretty great.

    Here are the pork chops coated in the marinade.  The marinade uses minced garlic cloves, dry vermouth (I substituted prosecco), coarse-grain mustard, rosemary, thyme, salt, pepper, and EVOO. I marinated the chops for 6 hours. Look at how thick and beautiful these chops are!  This is heirloom pork from a local farmer, so there is a fair amount of fat.


    Here is the cornichon butter. It consists of minced shallots, dry white wine, butter, dijon mustard, salt, pepper, and cornichons.


    The pork chops are brought up to room temp for 1 hour before cooking. We seared the chops for 2 minutes per side over medium-high heat, then moved them to indirect heat for about 15-20 minutes to get to an IT of 140-145 deg F. Then we put them on a heated plate, threw on some of the cornichon butter, and let them rest for about 10 minutes covered in foil before serving.  USDA says to cook whole muscle pork to 145 deg F IT then let rest for 3 minutes.


    Perfectly cooked in the center. Tender and juicy, with a bit of pink.



    Thanks for looking!

    Clarissa
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Clarissa, morning..... Wow that heirloom pork looks good.....   Nice job on cooking it....     [​IMG]
     
  3. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Gorgeous Clarissa!

    Nicely done (cornichon = gherkin pickles)  I had to Google that one!

    [​IMG]

    Wish I could find a good pork farmer near me!

    Bill
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks really good Clarissa!  That's some fancy butter! The marinade sounds spot on for pork.

    I wonder how they'd be if you did a reverse sear and smoked them for a while then grilled them? I love doing that with plain SPOG seasoned thick chops.
     
  5. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Good morning, Dave. Thank you so much for the compliment, and for checking out my post!!  Hope you have a great day!

    Clarissa
    Hi Bill. Thanks so much for the compliment. But I just had to google "gherkin" to see what you were talking about (LOL). Wasn't trying to be all fancy and shiz, I just grabbed a jar that had the right word printed on the label.

    Have a great day!

    Clarissa
    Hey Case, Hope you are feeling better today. Thank you for the compliment. I'm sure that the chops would have been fantastic smoked and cooked as you described. But I'm having to operate under the "not everything has to be smoked" rule that my husband has established. Gotta keep peace in the house.

    Have a great day!

    Clarissa
     
  6. Looks like they came out perfect.  Now I have to google cornichons.
     
  7. michief

    michief Smoke Blower

    Time for me to go get some super chops. Those look great and are making me hungry :)
     
  8. kathrynn

    kathrynn Smoking Guru OTBS Member

    Oh....yummo!  Yall are making me hungry!!!!

    Kat
     
  9. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Thanks very much for the compliments, everyone!

    PGSmoker64 figured out that cornichons are also called gherkins. They are just tiny little spicy pickles. I didn't have any trouble finding them at the grocery store, and they did give a nice flavor to the compound butter. 

    Thanks for looking!

    Clarissa
     
  10. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Clarissa, that looks awsome!  Those chops look like a definite "To Do" item.  [​IMG]

    Red
     

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