Chops went in a Pork Brine for 24 hours.
Assembled the ingredients:
Opened a pocket, stuffed the chop, dried fruit and added some herbs:
Closed with a skewer:
Warmed the grill to 650:
Fired up the sear burner and the chops went on:
Four one minute flips and turns and moved to the low side until 145 internal degrees:
Pulled to rest under foil tent for 10 minutes:
Dinner was ready in the sunroom:
Plated:
Of course dessert:
Assembled the ingredients:
Opened a pocket, stuffed the chop, dried fruit and added some herbs:
Closed with a skewer:
Warmed the grill to 650:
Fired up the sear burner and the chops went on:
Four one minute flips and turns and moved to the low side until 145 internal degrees:
Pulled to rest under foil tent for 10 minutes:
Dinner was ready in the sunroom:
Plated:
Of course dessert:
