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Pork Chops with Garlic and Wine

Village IdiotVillage Idiot Posts: 6,953
edited November 2012 in EggHead Forum
I get a lot of recipes from The Pioneer Woman.  She's a great cook.
This one is her Pork Chops with Garlic and Wine that I made tonight.
Here is her website recipe:  Click here.

Here's a picture of my cook.  Since the initial sear is a higher temperature than the rest, I seared it on the stove before putting it on the Egg.
I only took a final shot.  The sauce was excellent.  I think the balsamic vinegar added a nice touch.

image


__________________________________________

Dripping Springs, Texas.
Just west of Austintatious


Comments

  • Very nice big guy. Are those mushrooms or really big garlic cloves?

    Steve 

    Caledon, ON

     

  • Texas garlic cloves !
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • KoskoKosko Posts: 535
    Wow VI that looks incredible! I am bookmarking! Just curious........did you put it on the egg to finish cooking the chops, after you seared it on the stove? Man my mouth I's watering!
    Peachtree City, Ga Large BGE
  • CPARKTXCPARKTX Posts: 1,432
    You take excellent food photos.
    LBGE & SBGE.  Central Texas.  
  • Kosko said:
    Wow VI that looks incredible! I am bookmarking! Just curious........did you put it on the egg to finish cooking the chops, after you seared it on the stove? Man my mouth I's watering!
    Yes, Kosko, you'll see in the recipe that the initial searing doesn't completely cook the pork chops.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • That's where our garlic is coming from right now

    Steve 

    Caledon, ON

     

  • Beautiful.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • That looks great I'll have to find that recipe!
    LBGE
    Go Dawgs! - Marietta, GA
  • You really do set the bar high on the photos. I'm impressed. 
    Be careful, man! I've got a beverage here.
  • BotchBotch Posts: 4,322
    And to think I used to pay for pr0n... 
     
    dayam that looks good!  

    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • Man your finished photo looks better than the one in the recipe. Nice job
    LBGE
    Go Dawgs! - Marietta, GA
  • SkiddymarkerSkiddymarker Posts: 7,601
    edited November 2012
    Great cook VI. Vinegar, used correctly, is a secret weapon (My Dad used it instead of salt on almost everything). Balsamic, cider, red wine, white wine, white, sherry in a pinch it is all good. Going to try this one, thanks for the link . 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • nolaeggheadnolaegghead Posts: 19,592
    I like how, and I'm guessing it's a golden light source, the golden highlights got picked up in the sauce or the oil in the sauce.  Either that or you photoshopped it.  Either way, nice job, and it looks great.

    We do red wine and balsamic reduction sauces frequently.  I love them. One lesson I've learned - if you open an undrinkable bad bottle of wine - pour that sh*t out.  Bad wine makes bad sauce.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • We do red wine and balsamic reduction sauces frequently.  I love them. One lesson I've learned - if you open an undrinkable bad bottle of wine - pour that sh*t out.  Bad wine makes bad sauce.
    Agreed, there is no such thing as wine that is so bad it can be renamed "cooking wine". It is simply garbage. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • jfm0830jfm0830 Posts: 985
    That looks really super, both as a meal and as a photo. I shall have to give that recipe a try.
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
  • bigguy136bigguy136 Posts: 1,154
    Very nice big guy. Are those mushrooms or really big garlic cloves?
    Thanks but I didn't cook it
    =))

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • bigguy136bigguy136 Posts: 1,154
    And yes Gary, looks great. Can I move in with you?

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • billyraybillyray Posts: 1,138
    Port Merion plates always add a classy touch.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • I wouldn't even eat it, just look at it.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

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