Deviled chops

Yield: 1 servings

Measure Ingredient
4 \N Pork chops; 1 inch thick
4 tablespoons Country-style Dijon mustard; (with seeds)
2 teaspoons Olive oil
¼ cup Finely slivered fresh basil leaves
½ teaspoon Freshly ground pepper
¼ teaspoon Cayenne pepper

From Phillip Stepehn Schulz' "Cooking With Fire and Smoke" (pg 145): Note: I used two, large butterflied pork chops and Marne Dutch Grained Mustard - some cheap stuff I found in one o'those Dollar stores for a buck a jar - ittiz WONDERFUL! Used a titch more than ¼ tsp cayenne.

Trim all but ¼ to ½ inch fat from the edges of the chops. Slash remaining fat with a knife at 1-inch intervals. (Not necessary with butterflieds...).

In a small bowl, combine the mustard, olive oil, basil and peppers. Spread this mixture over the pork chops. Let stand, covered, one hour.

Preheat grill.

If using presoaked wood chips, or other flavorings, sprinkle them over the hot coals or lava rocks. Brush the grid lightly with vegetable oil.

Sear the chops over hot or high heat 1 minute per side, including edges.

Then cover - cook with vents open over medium-hot heat 8 minutes per side." Note: Did on my "Gourmet Smoker" - VERY slowly and never had to turn chops.

In doing this way, didn't get the great goop all over the grill and you don't lose any. It kind'a crusts on there due to the smoking and is just WONDERFUL. Was very warm (sweat on back o'neck) without being too and just DELISHIOUS!

Posted to CHILE-HEADS DIGEST by green56<green56@...> on Jul 05, 1999, converted by MM_Buster v2.0l.

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