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Grilled Marinated Pork Chops with Q-view

post #1 of 11
Thread Starter 

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

post #2 of 11

Clarissa, morning..... Wow that heirloom pork looks good.....   Nice job on cooking it....     icon14.gif

post #3 of 11

Gorgeous Clarissa!

 

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

 

biggrin.gif

 

Wish I could find a good pork farmer near me!

 

Bill

post #4 of 11

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.

post #5 of 11
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Clarissa, morning..... Wow that heirloom pork looks good.....   Nice job on cooking it....     icon14.gif

 

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

Clarissa

 

Quote:
Originally Posted by PGSmoker64 View Post

Gorgeous Clarissa!

 

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

 

biggrin.gif

 

Wish I could find a good pork farmer near me!

 

Bill

 

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

 

Quote:
Originally Posted by dirtsailor2003 View Post

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.

 

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

post #6 of 11

Looks-Great.gif

happy smoken.

david

post #7 of 11

Looks like they came out perfect.  Now I have to google cornichons.

post #8 of 11

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

post #9 of 11

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

 

Kat

post #10 of 11
Thread Starter 

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

post #11 of 11

Clarissa, that looks awsome!  Those chops look like a definite "To Do" item.  bravo.png

 

Red

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