Russell McNeely
TVWBB Wizard
Got some rather large pork chops from the local butcher on friday and cooked 'em up today. These were "non-enhanced" chops and they were really good. My in-laws are staying with us for a couple of days and so we wanted to cook up some good grub for them.
I used this recipe and just used chops instead of the pork tenderloin. I also added some dried cherries to the glaze.
These chops were really big. They filled up two 13x9 inch baking dishes.
In the marinade
Used reverse sear on these since they were so thick
Cooked to an internal temp. of 145 and then seared.
Some asparagus with EVOO and Kosher salt while the chops rest
Plated with iron skillet potatoes
A big hit! Everyone raved about it.
As always, thanks for looking!
I used this recipe and just used chops instead of the pork tenderloin. I also added some dried cherries to the glaze.
These chops were really big. They filled up two 13x9 inch baking dishes.
In the marinade
Used reverse sear on these since they were so thick
Cooked to an internal temp. of 145 and then seared.
Some asparagus with EVOO and Kosher salt while the chops rest
Plated with iron skillet potatoes
A big hit! Everyone raved about it.
As always, thanks for looking!
