Cliff Bartlett
R.I.P. 5/17/2021
Decided on these Pork Chops for this cook. Chops were brined for 8 hours and then sauced with a Carolina Style Mustard Sauce. Sided things up with a Baker and a Cheesy Zucchini Bake. Here goes.
Here are the chops and brine. These were the last from a bunch of rough cut, untrimmed pork chops in a large bag. There were originally about a dozen chops, and for the most part they were great. This time the rough cut was an understatement. The bone on the larger chop was about a half inch longer than the thickness of the chop itself. The meat immediately adjacent to the bone pretty tough also. The brine consisted of molasses, K Salt, whole cloves and water.
During the day, (working around the game, thank gosh for a DVR) I made the Carolina Mustard Sauce. Here's what's in it.
Used my new little 1 qt. DO to make the Sauce. Cubed up the apple and got it soft over medium heat. Then added brown sugar and let it caramelize.
Added the AC Vinegar and let it simmer for half hour. Apples pretty much fell apart but assisted with a potato masher.
Added the mustard and red pepper flakes. Stirred and put in our blender until smooth.
Here's the sauce. Came out great. High octane too.
Put my Zucchini Bake together. Couple of sliced zucchini, couple of yellow squash, chopped fresh basil, sliced scallions, dried thyme, garlic powder, pizza cheese mix and grated parmesan.
Got grills set up around second game.
Bakers on.
Zucchini Bake on. Trying to wean myself off grilling with Pyrex, so I used my new 2 qt. DO.
Here are the chops and brine. These were the last from a bunch of rough cut, untrimmed pork chops in a large bag. There were originally about a dozen chops, and for the most part they were great. This time the rough cut was an understatement. The bone on the larger chop was about a half inch longer than the thickness of the chop itself. The meat immediately adjacent to the bone pretty tough also. The brine consisted of molasses, K Salt, whole cloves and water.
During the day, (working around the game, thank gosh for a DVR) I made the Carolina Mustard Sauce. Here's what's in it.
Used my new little 1 qt. DO to make the Sauce. Cubed up the apple and got it soft over medium heat. Then added brown sugar and let it caramelize.
Added the AC Vinegar and let it simmer for half hour. Apples pretty much fell apart but assisted with a potato masher.
Added the mustard and red pepper flakes. Stirred and put in our blender until smooth.
Here's the sauce. Came out great. High octane too.
Put my Zucchini Bake together. Couple of sliced zucchini, couple of yellow squash, chopped fresh basil, sliced scallions, dried thyme, garlic powder, pizza cheese mix and grated parmesan.
Got grills set up around second game.
Bakers on.
Zucchini Bake on. Trying to wean myself off grilling with Pyrex, so I used my new 2 qt. DO.
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