I made this pork chop (mini pork roast) last night. It turned out amazing and I thought I’d share the process and a few pictures (photo quality not the best – sorry).
I started off with an antibiotic and hormone free two inch chop. If you can afford the extra cost, the organic meat is really that much better.
Marinated the chop for six hours in:
1 cup pineapple juice
1/2 cup brown sugar
1/2 tablespoon mustard powder
1/6 cup ketchup
1/6 cup red wine vinegar
1/2 tablespoon fresh lemon juice
1 tablespoons soy sauce
1/4 teaspoon ground cloves
1 teaspoons ground ginger
2 cloves garlic, minced
1/4 teaspoon cayenne pepper
6 ounce bottled barbeque sauce
Got the Egg stabilized at 350 and grilled for 25 – 30 minutes per side. I like my meat well done so you may want to reduce the time if you decide to try this. The marinade is also great for ribs.
You get a good idea of the size in the last shot, it’s on a standard size dinner plate.