Chops and Pierogi's


 
B

Bill Schultz

TVWBB Hall of Fame
Just got back from my first cruise and had a great time, but had a hankering for one of my favorites. So here is how I did it.

Nice looking bone in Pork Chops, pressed in some Montreal Steak and into the fridge for a few hours.

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Fresh not frozen Pierogi's from a long time maker in Roselle Park NJ, this one was Potato and Mushroom, some bacon, garlic diced up along with half an onion

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Everything ready for the grill work, two slices of bacon diced up and some Baby Bella Shrooms and butter

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Chops coated with a little EVOO, and on the OTG. Stubbs and one nice hunk of Applewood. Here they are about to be pulled

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Bacon done first for the flavor and fat and pulled and put aside, then the onions and shrooms on, when they are just about done diced garlic in and the bacon put back on. Then a TBSP of butter and the Pierogi's on for a few minutes to brown lightly.

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On the plate, I think you will like it

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Sir, you have some skills with fire. That looks like a $50 plate at plenty of restaurants around here.
 
Looks like that week away on a ship didn't diminish your grilling skills. That's for certain. Tast looking meal and glad you enjoyed your cruise.
 
Welcome home Bill. Those chops look delicious. The Pierogis look very tasty and I can't say I've ever had one. I did a little reading and see that they are typically boiled or fried, like yours. How are they baked, like over a nice indirect heat?
 
Cliff Bartlett said:
Welcome home Bill. Those chops look delicious. The Pierogis look very tasty and I can't say I've ever had one. I did a little reading and see that they are typically boiled or fried, like yours. How are they baked, like over a nice indirect heat?
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Never done that Cliff, I would think that if you do it it will have to be in some liquid base or it will dry right out. Good ones are very tasty and especially fresh not frozen. You only fry them for a couple of minutes in butter (usually) or oil until lightly brown and that is all it needs. Check them out I think you will enjoy.
 
Bill Schultz said:
Never done that Cliff, I would think that if you do it it will have to be in some liquid base or it will dry right out. Good ones are very tasty and especially fresh not frozen. You only fry them for a couple of minutes in butter (usually) or oil until lightly brown and that is all it needs. Check them out I think you will enjoy.
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I'll do that Bill. Thank you for the info!
 
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