Our neighborhood butcher had pork on sale yesterday, so I headed on over after work for some chops. Brian said “Get thick ones,” meaning double-cut, but all they had were thin single cuts left when I got there. So, I just bought more of them (and we wonder why we have weight issues).
Got ‘em home and couldn’t decide on a rub. After much debating I ended up going with Bone Sucking Sauce Seasoning & Rub on two of the chops, and Dizzy Pig Jamaican Firewalk on the other two.
Brian set up the Egg for direct grilling, using his homemade raised grid, and tossed these bad boys on. Forgetting that they were on the thinner side, he left them about five minutes longer than he inteded, but no real harm done… they were still juicy and delicious, just a little more well done (I generally like my chop slightly pink, around 150F).
While Brian was busy taking care of the meat, I went to work on a veg, and selected broccoli and cauliflower. We normally steam these, but I was in the mood to do something else. So I grabbed my cast iron, tossed it in the oven to preheat to 400F, then tossed in a couple tablespoons of butter and a bit of olive oil to keep it from burning, then just dumped my veg in the pan, coated everything evenly with the butter and oil, and left it to roast for a while. Sorry, I never really timed it. I’m guessing about half an hour, but I got distracted with a glass of wine.
When they were finished roasting, I grated a bit of asiago cheese on top, and they were done. Super simple, but very tasty. The butter really made it taste better than our usual steamed veg.
Here’s our chops resting on a plate. We didn’t cover them because they were already over cooked.
Here’s where I really need help… plating – you’ll notice my plates always just look like we tossed a pile of food on. In this case I just threw on one of each different spiced chop, a pile of roasted broc and cauli, oh and the rest was store-bought greek salad from Costco. Yeah I know – lazy. Anyway, this plate is really not too pretty or composed. Gotta work on that, maybe it’ll be a resolution for 2013. But it was yummy!