Grilled Pork Butt chops

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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

Chicken fried steak

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It seems that whenever I mention this recipe to someone I get the whole “chicken fried WWWHHHAAATTT????” and to be honest when I first heard about this dish some 30 years ago when it was called “Steak and Bake” I had the same reaction. Well fast forward 30 years and it’s not a stranger anymore.

One of the reasons I really like this recipe is that it is using an inexpensive cut of meat that does not require and inordinate amount of time to cook AND when you add smashed potatoes , “milk” gravy and a vegetable you can feed a family of four  for under $20.00. That’s right you heard me — UNDER $20.00.

Here’s how:

Ingredients:

–          1 2 pound Round steak

–          1 Cup of flour

–          ½ cup milk

–          2 Tablespoon salt, pepper, granulated garlic, granulated onion

–          3 Eggs (whisked)

–          1 Cup bread crumbs or cracker meal (I use Kellogg’s bread crumbs)

–          1 Cup of milk

–          ½ cup Butter

–          1/2 Cup plus 3 tablespoons Canola oil

–          Chicken stock

–          1 Medium onion, diced

Method:

–          Cut the steak into four serving sizes

–          Mix the spices with the flour and place on a flat surface

–          Dip the steak into the seasoned flour then the eggs and finally the bread crumbs

–          Repeat with all four pieces

–          Heat a half cup of Canola oil in a large non- stick pan

–          Fry the steak until golden brown

–          Remove from the oil and drain on some paper towel

–          In a separate sauté pan heat the remaining Canola oil and add the butter

–          Sauté the onions until just translucent, about three minutes

–          Sprinkle in half the seasoned flour and whisk until incorporated

–          Allow the flour to cook off for approx. 5 minutes

–          Slowly add the chicken stock until you get the consistency you want

–          Add the milk and let reduce until the gravy is as thick as you would like

Serve the steak with your sides, I suggest smashed potatoes and green beans and ladel on the gravy.

There you have it. Simple ,tasty and inexpensive.

Bon Appetit