Jose Suro
TVWBB All-Star
Tonight was pork chop Wednesday. Those were served with braised red potatoes in a lemon, garlic and scallions finish, following a recipe from America’s Test Kitchen. Mom’s (my wife is affectionately referred to as “Mom” by all of us) mixed veggies were added as another side. The potato recipe is a strange one in that it calls for braising the potatoes before browning them. Very different from other recipes and quite interesting so we decided to try it.
The pork chops were done in our traditional way. It involves wet brining them in the fridge for an hour or so, followed by a coating of garlic, pepper and oregano, and then finished on the grill with Worcestershire sauce. We cooked the chops using reverse sear so they could absorb some hickory smoke prior to the sear.
Here's the finish for the potatoes:
So, the potatoes went on first. To the pan we added salt, three tablespoons of butter, thyme and three cloves of garlic. All according to the recipe.
When they went on the grill we added two cups of water, covered and set the timer for 12-minutes.
After that time I removed the garlic, which was diced to go in with the finish and left them uncovered until all the water evaporated.
While this was happening we placed the chops on indirect heat, added the hickory and put the lid on the whole thing. At 6-minutes we flipped the chops.
The potatoes browned 6-minutes later and we added the finish – scallions, garlic and lime juice.
Took the potatoes off the grill after a minute or so and then placed the chops on direct heat.
Then doused the chops with Worcestershire sauce and at 155 degrees took them off for a rest.
This is the plated meal.
The chops were tender and absolutely delicious. In retrospect though, the potatoes were cooked perfectly tender and were very good, but except for the perfect tenderness inside, the recipe might not be any better that putting them on the pan with oil and butter and frying them outright. Will have to test that and see....
All the best,
Jose
The pork chops were done in our traditional way. It involves wet brining them in the fridge for an hour or so, followed by a coating of garlic, pepper and oregano, and then finished on the grill with Worcestershire sauce. We cooked the chops using reverse sear so they could absorb some hickory smoke prior to the sear.
Here's the finish for the potatoes:
So, the potatoes went on first. To the pan we added salt, three tablespoons of butter, thyme and three cloves of garlic. All according to the recipe.
When they went on the grill we added two cups of water, covered and set the timer for 12-minutes.
After that time I removed the garlic, which was diced to go in with the finish and left them uncovered until all the water evaporated.
While this was happening we placed the chops on indirect heat, added the hickory and put the lid on the whole thing. At 6-minutes we flipped the chops.
The potatoes browned 6-minutes later and we added the finish – scallions, garlic and lime juice.
Took the potatoes off the grill after a minute or so and then placed the chops on direct heat.
Then doused the chops with Worcestershire sauce and at 155 degrees took them off for a rest.
This is the plated meal.
The chops were tender and absolutely delicious. In retrospect though, the potatoes were cooked perfectly tender and were very good, but except for the perfect tenderness inside, the recipe might not be any better that putting them on the pan with oil and butter and frying them outright. Will have to test that and see....
All the best,
Jose
