Cliff Bartlett
R.I.P. 5/17/2021
Went to our butcher and had him cut a couple of pork loin chops 1 1/2" thick. Made cheesy potatoes and stuffed zucchini or zucchini boats to round off the meal.
The marinade ingredients.
The chops.
Marinated them 2 hours in the fridge.
While the marinating was doing it's thing, I put the Cheesy Potatoes together. Sliced potatoes, cream of chicken soup, milk, chopped onion and grated cheddar.
Cooked the zucchini on my JJ for about half hour or so.
After the chops were done marinating, let them rest on counter for 20-30 minutes. Rubbed them down with Wild Hogs BBQ Rub and a little Montreal Steak Seasoning.
Got them on my 14" WSM, running at 250, cherry wood for smoke.
Got the zucchini boats ready to go. Stuffing included bread crumbs, shredded cheddar, minced onion, parsley, grated parmesan, salt, two eggs and a little butter. And of course, the cooked zucchini flesh.
Pulled chops when IT reach 145. Cooked much faster than I'd anticipated.
Sides needed about 45 more minutes so I let chops rest for around ten minutes and then foiled and put in the Pelican.
The marinade ingredients.
The chops.
Marinated them 2 hours in the fridge.
While the marinating was doing it's thing, I put the Cheesy Potatoes together. Sliced potatoes, cream of chicken soup, milk, chopped onion and grated cheddar.
Cooked the zucchini on my JJ for about half hour or so.
After the chops were done marinating, let them rest on counter for 20-30 minutes. Rubbed them down with Wild Hogs BBQ Rub and a little Montreal Steak Seasoning.
Got them on my 14" WSM, running at 250, cherry wood for smoke.
Got the zucchini boats ready to go. Stuffing included bread crumbs, shredded cheddar, minced onion, parsley, grated parmesan, salt, two eggs and a little butter. And of course, the cooked zucchini flesh.
Pulled chops when IT reach 145. Cooked much faster than I'd anticipated.
Sides needed about 45 more minutes so I let chops rest for around ten minutes and then foiled and put in the Pelican.
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