Need Cooks Illustrated pork chop recipe

hornhonk

Awhile back, someone posted a green egg version of a skewered pork chop recipe adapted from Cooks Illustrated Anybody have it?

Richard Fl

Might this be the one?

Pork, Chops, Charcoal-Grilled-Smoked


INGREDIENTS:
Sauce
1/2 cup ketchup
1/4 cup molasses , light or mild
2 Tbs grated onion (see note)
2 Tbs Worcestershire sauce
2 Tbs Dijon mustard
2 Tbs cider vinegar
1 Tbs brown sugar
Chops
2 cups wood chips , soaked in water at least 30 minutes (see note)
4 bone-in rib loin pork chops (12 ounces each), 1 1/2 inches thick (see note)
4 tsp kosher salt or 2 teaspoons table salt
2 tsp ground black pepper
Disposable 13- by 9-inch aluminum cake pan




Procedure:
1 Buy chops of the same thickness so they will cook uniformly. We prefer the flavor of natural pork, but enhanced pork (injected with a solution of water, salt, and sodium phosphate to prevent the meat from drying out) can also be used, but don’t sprinkle with salt in step 3. Use the large holes on a box grater to grate the onions. Although we prefer hickory wood chips, any variety of chip will work, except mesquite.
FOR THE SAUCE:
1 Bring all ingredients to simmer in small saucepan over medium heat; cook, stirring occasionally, until sauce reaches ketchuplike consistency and is reduced to about 1 cup, 5 to 7 minutes. Transfer ½ cup sauce to small bowl and set aside to serve with cooked chops.
FOR THE CHOPS:
1 I lit my fire in the back and front of the egg leaving the center fire free. I hooked up my Guru and set it to 250*.
2 While grill is heating, pat chops dry with paper towels. Using sharp knife, cut 2 slits about 1 inch apart through outer layer of fat and connective tissue to prevent buckling. Sprinkle entire surface of each chop with 1 teaspoon salt and ½ teaspoon pepper. Place chops side by side, facing in same direction, on cutting board with curved rib bone facing down. Pass 2 skewers through loin muscle of each chop, close to bone, about 1 inch from each end. Once chops have been threaded onto skewers, pull apart to create 1-inch space between each.
3 Here I put on some hickory chunks, then put a disposable aluminum pan in the middle of the main grate, then added a raised grate on top of that. I put the skewered pork chops on the raised grate above the pan. I kept my Guru probe attached to the main grate and kept it at 250*. Unlike the original recipe I cooked them to 140* internal. I simply prefer my chops cooked more done than the original recipe. It took about 30 minutes to get to 140* internal.
4 I removed the raised grate and drip pan. Remove skewers from chops; tip chops onto flat side and brush surface with 1 tablespoon sauce. Transfer chops, sauce-side down, to hotter parts of grill (2 on each side) and cook. I cooked at 375* I cooked covered 5 minutes per side. Brush top of each chop with 1 tablespoon sauce; flip and continue to cook on second side until browned and instant-read thermometer inserted into center of pork chop, but away from any bone. I cooked until thermapen registered 150* internal. Remove chops from grill and allow to rest, tented with foil, 5 minutes. Serve, passing ½ cup reserved sauce separately.
5 These were AMAZING!!!


Servings: 4

Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Fiver29, 2009/06/02

Published July 1, 2009. From Cook's Illustrated.

hornhonk

Yes! Thats it! Thanks so much. My wife wants to do them on her mini. She is still wary of it. Thinks its gonna explode, or something. Sheesh..