I love a juicy steak although I missed out on a nice slab earlier this week. Last night I switched and had two center-cut pork chops cooked on the grill.

Did I feel bad for the poor little piggy that had to face the slaughter house knife? Nope.

PETA? Fsck PETA.

So here’s a recipe for marinating that next pork chop before you slap it on the grill.

Dead Pig Walking Chops

A 3″ deep dish large enough to hold 2-4 chops. I get the thick-ass pork rib chops from the fresh market. About 3/4 lb each. They’re the perfect size for this recipe.

1/2 cup any kind of white wine (not red)
1/4 cup worcestershire sauce
1/4 cup cranberry juice

3 tablespoons garlic salt
1 tablespoon seasoning salt
1 teaspoon ground habanero
1 teaspoon sugar
1 teaspoon ground mustard

Mix the dry ingredients and rub into the chops and add fresh ground pepper to taste. Let them sit for at least one hour. Add wine and worcestershire to dish and place chops in dish. The liquid should just cover the chops. If not, you can turn them half-way through the marinating process. Let them marinate for at least 2 hours. All day is much better.

Preheat your grill to 450 degrees, (buy a grill thermometer if you don’t have one). About 6 minutes on one side, 3 minutes on the other. ONLY turn them once. Also, I usually throw in a couple of large portobello mushrooms in the marinade and grill them as well. Yummy.

So easy a caveman could do it.

AWB

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This entry was posted on Friday, May 25th, 2007 at 10:25 am and is filed under Food and Drink. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.