chipotle pork chops

[Jim Lampe]

some autumn colours from Raymond Wisconsin

they actually looked better with my raybans on B)
huge cuts of pork chopped over an inch thick, then bathed in Goya Mojo Chipotle Marinade over night.

seared for three minutes direct each side

then finished them off to the side until an internal temp of 140ºF was reached
two large jalapeno peppers and tomatillos were roasted also...

Idaho monsters were sliced and buttered in a cast iron skillet (these were cooked in the oven)

once the pig was removed from the Weber, asparagus seasoned with a salt-free adobo was added

and soon, dinner was plated.

the tomatillos and jalapenos smothered the taters

out of season asparagus was terrific! the peppers and toms over the spuds were super!
and the marinated chipotle pork was gone in record time!

Thank you for visiting! Enjoy your evening!

 

[Kim Drana]

Now that is one fall dinner!

 

[Ed M.]

Looks fantastic, Jim!

 

[John Solak]

Very nice looking dinner!!

 

[Paul Kastner]

I so wish I could cook that good.

 

[Mike Coffman]

As you have told me a lot lately:

Feed ME!!!! Looks absolutely spectacular and delicious Jim!

 

[DaleW]

You never disappoint--another fantastic cook! Butt (to steal your term) potatoes in the oven?! OK you've earned a Weber waiver!

 

[Bill W. Michigan]

I like the Goya Mojo colors best great looking pork Jim

 

[Jim McKelvey]

Jim - beautiful pictures and a great cook!!! Wish that was my plate an hour ago!

 

[Morgan C.]

Nice work Jim! Love those fall colors! Great looking chops to buddy!

 

[Gary H. NJ]

Huge pork steaks with huge flavors Jim. Great looking plate!

 

[Mickey]

Absolutely spectacular scenery, Jim! And the trees looked nice too. Another fabulous cook. You're pretty good at this, Jim!

I admit I'm confused though. Why? Why'd you do it? After you got me thinking about rotis basket possibilities, you turned around and grilled pork chops like regular grillers do it. You spin the pork steaks and the chicken flappers, then you just grill those chops like the rest of us shmucks grill a steak. Now ya have me all confused (not that it's terribly difficult to do...). Seems like what's good for the pork steaks shoulda been good for the pork chops - am I overlookin' something?

 

[Chad M.]

Looks great as always, Jim. Great fall pics too.

 

[Bob Correll]

Beautiful colors on the trees, on the grill, and on the plate Jim!

I need to try Goya Mojo soon.

Time flies, it was a year ago, the 7th, when Jo and I visited.
We played nice, and hated to leave great hosts and some super grilled food!

 

[Andy Beers]

Nice lookin meal

 

[Mildo]

I love these big chops. They got a nice color from the marinade, grilled to perfection.
Nice meat and sides too, of course.

BTW: What is your record time? (answer not obligation)

 

[Jim Lampe]

thank you all for very nice comments, i appreciate them all

Mickey, sometimes the rotisserie is a gimmick. Sometimes it's a tool. The basket is new to me, so, like toys, you keep playing with them until you break them

Bob, i can not BELIEVE it's been over a year now! Sure had nicer weather last than this time of year...

Mildo, at one brief period of time, i was a sink-eater. Eat & Run. Even after grillin'...
i really do not know, butt i usta eet extremely fast.