Inspired by
SmokinVOLfan
, I wanted to grill up some pork chops. We've gotten a ton of them on sale recently, as people seem to be snatching up chicken breasts and leaving the lean pork chops behind. Fine by me!
I had some time, so I decided to have a little fun with it. I thawed five boneless loin chops we had gotten from the University dairy, and seasoned all five differently. I even made a sauce to go with each one. The idea was to have a friendly competition with my wife about who seasoned the best chop, but she ended up working late so I handled all but one of them.
1. Steakhouse - Meat Church Holy Cow rub with homemade steak sauce (SBR, soy, red wine vinegar, BBQ rub and melted butter)
2. Asian - seasoned with SPOG, marinated with some onion in leftover soy/fish sauce combo from take food combined with bulgogi, sriracha and rice wine vinegar. Boiled and reduced the marinade for a sauce.
3. Mexican - seasoned with SPOG plus cumin and chipotle powder, marinated in pineapple juice with more cut onion, red wine vinegar, and jalapeño juice. Again boiled and reduced the marinade for a sauce.
4. Cajun/Creole - Meat Church Holy Voodoo with homemade creole mustard sauce (Holy Voodoo, horseradish mustard, dijon mustard, mayo, and Franks red hot)
5. The last entry was thrown together by my wife just before grilling, and was also Mexican inspired with Tajìn seasoning and basted in garlic butter.
We also grilled up some corn on the cob rubbed down with Tajìn and garlic butter (two with the husk and two without). Everything went on my Camp Chef Woodwind on High in the direct heat setup, and not long after dinner was served! The verdict on each can be found below the pics.
Thawed, rinsed and patted dry for seasoning
Seasoned up, clockwise from top left: Mexican, Cajun, Asian, Steakhouse
Grilling with the corn
All done and ready to eat!
And finally, the plated shot with sauces, clockwise from the corn: Cajun, Asian, Steakhouse, Tajìn, Mexican.
I liked all of them, but the real winners in my book were the Steakhouse and Asian. Both had great seasoning and paired perfectly with the sauces. The Cajun was third, I found the sauce a little overbearing but my wife loved it and had it as her favorite. Fourth and Fifth were the two Mexican chops--neither seemed to be seasoned enough though the pineapple came through on the one I marinated. The corn was out of this world with the crema my wife made, and yes, feel free to judge me I hate eating corn on the cob and always cut it off--I'm not dirtying up my hands unless there is a rib or wing involved!
SmokinVOLfan
, I wanted to grill up some pork chops. We've gotten a ton of them on sale recently, as people seem to be snatching up chicken breasts and leaving the lean pork chops behind. Fine by me!I had some time, so I decided to have a little fun with it. I thawed five boneless loin chops we had gotten from the University dairy, and seasoned all five differently. I even made a sauce to go with each one. The idea was to have a friendly competition with my wife about who seasoned the best chop, but she ended up working late so I handled all but one of them.
1. Steakhouse - Meat Church Holy Cow rub with homemade steak sauce (SBR, soy, red wine vinegar, BBQ rub and melted butter)
2. Asian - seasoned with SPOG, marinated with some onion in leftover soy/fish sauce combo from take food combined with bulgogi, sriracha and rice wine vinegar. Boiled and reduced the marinade for a sauce.
3. Mexican - seasoned with SPOG plus cumin and chipotle powder, marinated in pineapple juice with more cut onion, red wine vinegar, and jalapeño juice. Again boiled and reduced the marinade for a sauce.
4. Cajun/Creole - Meat Church Holy Voodoo with homemade creole mustard sauce (Holy Voodoo, horseradish mustard, dijon mustard, mayo, and Franks red hot)
5. The last entry was thrown together by my wife just before grilling, and was also Mexican inspired with Tajìn seasoning and basted in garlic butter.
We also grilled up some corn on the cob rubbed down with Tajìn and garlic butter (two with the husk and two without). Everything went on my Camp Chef Woodwind on High in the direct heat setup, and not long after dinner was served! The verdict on each can be found below the pics.
Thawed, rinsed and patted dry for seasoning
Seasoned up, clockwise from top left: Mexican, Cajun, Asian, Steakhouse
Grilling with the corn
All done and ready to eat!
And finally, the plated shot with sauces, clockwise from the corn: Cajun, Asian, Steakhouse, Tajìn, Mexican.
I liked all of them, but the real winners in my book were the Steakhouse and Asian. Both had great seasoning and paired perfectly with the sauces. The Cajun was third, I found the sauce a little overbearing but my wife loved it and had it as her favorite. Fourth and Fifth were the two Mexican chops--neither seemed to be seasoned enough though the pineapple came through on the one I marinated. The corn was out of this world with the crema my wife made, and yes, feel free to judge me I hate eating corn on the cob and always cut it off--I'm not dirtying up my hands unless there is a rib or wing involved!
