- Nov 15, 2012
- 1,025
- 105
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
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
