Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Chuleta Update

sprinter
sprinter Posts: 1,188
edited November -1 in EggHead Forum
Hey all,[p]Last night saw the egg cooking those thin cut pork chops and it turned out to be a winner. The chops were at a maximum 1/4 inch, very thin. The basic paste for the chops was minced garlic, olive oil, lime juice, diced hot peppers, paprika, salt and pepper, and cilantro. It really had a nice flavor to it. This was rubbed onto the chops and marinated for about an hour. It also had a salsa with it that was diced tomato, cumin seed, diced red onion, red wine vinegar, and olive oil. This was mixed to make a salsa and served on top of the chops.[p]The egg was brought to about 500 degrees and the chops were added. About 3 minutes a side direct and remove them. Thats it. Easy shmeezy.[p]This was a GREAT recipe, the chops had a nice kick to them and the salsa was a great accompanyment and the flavors really melded nicely. Pretty good idea for those occasional thin cut chops that nobody ever seems to know how to cook.[p]Troy
· Share on FacebookShare on Twitter

Comments

  • Painter
    Painter Posts: 464
    sprinter, Thanks for the update. Many times the grocer has thin chops and I guess its all the ounces a guy needs for one meal. Don't need to overstuff oneself to feel full if you let your brain catch up to your stomach. Simple but good sounding recipe.
    Painter

    · Share on FacebookShare on Twitter

Categories