Saturday, June 25, 2011
Grilled Pork Chops Stuffed with Bleu Cheese and Fried Prosciutto! Call an Ambulance!!
Pork chops are awesome. Three of my four coronary arteries are completely occluded from exposure to pork chops over the years. However, there isn't much porky fat on them, so we usually fry them to make them taste worth a poot. Two techniques solve that problem without frying: brining and stuffing.
Here's how tonight went down: I started early this morning with a brine for the extra thick pork chops. Brining means soaking the meat in an extremely hypertonic (very salty) water bath to infuse it with salt and any other herbs you want. It seasons the meat all the way through, and it seals in moisture so it doesn't dry out on the grill. My brine consisted of salt, sugar, parsley, rosemary, basil, lemon and pepper, and let me tell you, it really helped. Brining is the thing that makes the chicken or pork you eat at a nice restaurant taste like a completely different meat than anything you ever cook at home. It's cheap, easy and has a huge payoff, so try it! Recipe and instructions will be at the end of the post.
Hits tonight were the flavor and texture of the brined pork, the tang of the stuffing, and the addition of hickory wood chips to the smoker box on Meat Blaster. Misses were the taste bud confusion caused by the tangy sauce duking it out with the tangy stuffing, and the fact that our salad wasn't a caesar salad because I forgot caesar dressing. I would use the wine sauce on plain pork chops again, or I would leave the stuffed pork chops alone next time. Overall, it was still a restaurant quality winner, and another one that I would recommend you trying!
Thanks for all of you who "like" our facebook page, and we'll be back soon with more Jacked Up Grilling!
1/2 cup kosher salt
1/2 cup sugar
1 lemon sliced
2 sprigs rosemary
1/2 cup flat leaf or italian parsley (NEVER USE CURLY PARSLEY-TASTES LIKE POOP)
4 Frest Basil leaves, smashed and torn up
lots of ground pepper
6 cups of cold water
Mix salt and sugar in 1 cup water and put in microwave until dissolved. Pour into 6 cups of water, then add 1 cup ice. Squeeze and add lemon slices, herbs and pepper, and drop in pork chops. Make sure they are submerged completely, and cover and place in refrigerator for 8 hours.
Lemon Butter Wine Scampi Sauce
3 cloves garlic,chopped
1/2 stick unsalted butter
1 lemon, juiced
1/4 cup chopped parsley (Flat leaf, we've been through this)
1 cup dry white wine (I go cheap, but that's me on many levels)
Melt butter, saving 1 big patty to finish the sauce. Add garlic, then lemon juice and wine. Let reduce until thick. At the end, add the parsley, then the last pat of butter. Whip constantly to make it thick.