Sorry no bacon in today’s post just a big ass pork chop that almost as good as bacon. My sister sends me packages of Iowa pork chops on occasion from Amana meats. She too is a foodie and likes to be sure I have plenty meat and spices to season it with. These Iowa Chops are delicious but a little pricey considering if you live in Iowa you can get the same chops for less than $2lb at any grocery store.
Iowa Chops Seasoning.
1 Tablespoon of garlic
1 Teaspoon of kosher salt
1 Teaspoon of green chile powder
1/2 Teaspoon of sage
1/2 Teaspoon of tarragon
1/2 Teaspoon of white pepper
1/2 Teaspoon of dried lemon zest
1 big pinch of brown sugar
A couple of twists of fresh cracked pepper
Mix all the ingredients in a bowl. Brush the chops with some olive or peanut oil and season with the spice mix. I like to let the seasonings marinate into to the meat at room temperature for about 1/2 hour before grilling.
I’m not messing around cooking these chops, I’m breaking out the egg. Usually I cook these chops like a steak, a few minutes on each side at a high heat. But this time I really want to add a smokey taste to chop so I seared them one minute on each side and then cooked them at a lower heat with lots of smoke.
Now this is going to be a bit controversial, but I like to cook my pork chops to an internal temperature of 130-135 degrees. When the internal temp is around 130 I take them off the grill and let them rest for about 10 minutes, by serving time the temperature of the meat is over 140 degrees. If that’s a bit rare or your old school with your pork, cook it to 150-155 serve at about 160.
And to get ready for the turkey feast next week, Cheryl made a practice batch of rolls and of course they were delicious, like everything she bakes.
A nice roll, some cooked apples and a little baby broccoli, how’s that for a Sunday dinner?
I’m really disappointed with my pics today. I took over 110 pictures and could only use three of them on my post. Apparently it is really hard to take a focused picture with a digital camera without enough light. Oh well, it’s just a picture and I will figure it out, eventually.
We finished our Sunday dinner with a coconut pudding that Cheryl just whipped up. Sorry I didn’t take any pics, I’m a little ticked off at the camera right now. So another Sunday dinner is in the books. This week I plan on cooking a flat iron steak and a pork shoulder, so stay tuned.
Did any one happen to pick up my title that I borrowed from a movie? What movie is it?