My dad worked for a company, for 42 years, that had a close affiliation with slaughter houses and more in particular with Hog Farmers so it’s no wonder I am completely gonzo for PORK. I love pork in its many splendored ways such as Pork Chops, Pork sausage, Pork tenderloin, Bacon and of course Pork Butt.
One of the cuts of pork I have recently embraced with a passion is Pork Butt Chops and one of the reasons I have jumped on this particular cut from the humble porcine creature (that’s a pig y’all) is because I get the great flavor that the butt provides without having to cook a huge amount of it all at once oh and, the store I get mine from sells two to a package for about $8.00 and the chops more resemble the side of a cow instead of pork chops. THEY ARE MASSIVE.
I have two different ways that I do these chops. The first is to hit them with a simple dry rub and then grill them. The other and this is only if I have time, is to marinate them for about an hour before grilling.
Here’s my Marinade method:
Ingredients:
– – Two large Pork Butt chops
– – Three minced garlic cloves
– – 1 Teaspoon salt
– – 1 ½ Teaspoons ground pepper
– – 1 ½ Teaspoons granulated onion
– – ¼ cup Chopped Cilantro
– – 3 Tablespoons Olive oil
Method:
– – Place the chops in a zip lock bag or any other type of sealable container
– – In a separate mixing bowl combine all ingredients and mix until a paste has formed
– – Add the paste to the bag or container and mix well until the chops are evenly coated
– – Place in the refrigerator for at least an hour
– – Grill for approximately 20 minutes, turning over at the half way mark (about 10 minutes) or until the internal temperature hits 160 degrees
Serve this with whatever side you wish, I’d suggest some grilled corn on the cob (see sides) and roast potatoes.
So there you have it —– another “tasty but simple dish for the grilling season and beyond”.
Until next time
Bon Appetit
gardensandgrills 