Chops on the Genesis

[Bill Schultz]

So brined some center cut pork chops all day and got the other ingredients all ready, some fresh green beans, one of my favorites Rutabaga and my left over fresh cut pineapple.

Everything ready, rutabaga dressed with EVOO, Kosher and Herbs de Provence, beans with EVOO, Kosher, Garlic powder and fresh ground and chops seasoned with Weber Kickin Chicken. Pineapple glazed with a mix of Pineapple Habanero sauce, EVOO and some ground cinnamon.

Everything getting jiggy with the chops on the Grill Grates beans in a basket and rutabaga in the CI

Pineapple on last and todays refreshment

Done and heading in

On the table

Your plate, enjoy

 

[Jeff GB]

Ha! Like you said, great minds think alike. Love your cook! I like the added touch of the pineapple! Good job!

 

[Nick_U]

The plate looks good!

 

[Mike Coffman]

Picture perfect cooking Bill!

 

[Tony R]

I'm going to borrow your recipe...
Nice job Bill.

 

[Tim McCann]

Beautiful plate.

 

[JoeMarcum]

Nice job Bill. Looking great.

 

[Paul Kastner]

Great looking meal

 

[RogerS]

Bet that was great tasting Bill! Nice plated photo.

 

[Dave Braxmaier]

That is looking good I'm gonna have to make that this week .......

 

[Tim Murphy]

Dear Bill,

That looks excellent! I've never done anything with rutabaga besides cook it in vegetable beef soup, thanks for the new idea.

Regards,

Tim Murphy

 

[Rolf Jacobsen]

Bill you're empty again. I always look forward to your posts and this one did not disappoint.

 

[Gregory R]

Beautiful Bill!! Great looking meal as always.

 

[Pat Romero]

Another Winner, Bill ... Looks great!

 

[Bill Schultz]

For you guys going to use the Rutabaga just a tip from my experience. If I am going to use them for a dish like this I Nuke them for about six minutes and then let them cool. Then I season them and then do them in a CI or roast. The root vegetables like this need to be cooked longer and if you nuke them first they come out with the consistency of a baked potato but with more flavor and a heck of a lot more vitamins etc.

 

[Dave Atwater]

Excellent as always Bill, and love the rutabaga. Much like the parsnip a under utilized and much maligned veg....

 

[Bill Schultz]

I use them all the time, turnip and rutabaga, especially the rutabaga if cooked with a savory spice profile in soups or roasted or even fried like here is fabulous. And the leftovers with some eggs in the morning makes my day

 

[Bob Correll]

Wonderful looking cook, as always, Mr Schultz!

 

[Brian Dahl]

A good lookin' pork chop plate!

 

[Peter Gallagher]

great work Bill- Chops look excellent!!