Cliff Bartlett
R.I.P. 5/17/2021
We were hungry for a nice thick pork chop for dinner Friday. Was looking for something around 2 inches thick. Had the butcher cut a couple of porterhouse, bone in chops. Sided things up with twice baked sweet potatoes and a couple of garlic artichokes on the grill.
Here's the chops.
I marinated these chops in water, coarse salt, apple cider, lemon zest, freshe sliced ginger and coarse black pepper for six hours. No photo. While the chops were in the marinade I got to work on my sides. Cooked 4 medium sweet potatoes for about an hour and a half.
Soaked a couple of artichokes in lemon water for around 2 hours.
Scooped out the taters.
Put the potato flesh, sugar, cinnamon, nutmeg, cayenne pepper and some butter into our food processor and ran until smooth. Put mixture in the potato shells.
Topped with a little more sugar mixed with some chopped pecans.
Trimmed up the artichokes and drizzled with oil and topped with a boatload of chopped garlic. Wrapped both in foil for later grilling.
Porky watched over the property and grilling area.
When done marinating, the chops went on the 14" WSM at 225. Did some experimenting with my camera settings and a couple came out a little washed out looking. Will try and fix that.
Here's the chops.
I marinated these chops in water, coarse salt, apple cider, lemon zest, freshe sliced ginger and coarse black pepper for six hours. No photo. While the chops were in the marinade I got to work on my sides. Cooked 4 medium sweet potatoes for about an hour and a half.
Soaked a couple of artichokes in lemon water for around 2 hours.
Scooped out the taters.
Put the potato flesh, sugar, cinnamon, nutmeg, cayenne pepper and some butter into our food processor and ran until smooth. Put mixture in the potato shells.
Topped with a little more sugar mixed with some chopped pecans.
Trimmed up the artichokes and drizzled with oil and topped with a boatload of chopped garlic. Wrapped both in foil for later grilling.
Porky watched over the property and grilling area.
When done marinating, the chops went on the 14" WSM at 225. Did some experimenting with my camera settings and a couple came out a little washed out looking. Will try and fix that.