Great Pork Chop

[Cunning Linguist]

My wife and i just returned from Salt Lake City and the night before we left we ate at a restaurant that I heard was owned by the former Jazz center Mark Eaton.

 

I had the house special, a double cut pork chop that was marinated for 48 hrs in molases (sp?), then griled. It was the best chop ever! Nice and sweet, but still a good smoke flavor. The had cooked it medium to perfection.

I'd like to try and duplicate it for the grill. Anyone ever seen a recipe similar? Im sure it would work best the slow and low style after searing.

 

I also did the Brine turky again to a 21lber for the relatives, which turned out great again.

Its alot of prep work the day before but well worth it. I highly recommend trying this, you'll never eat turky or chicken the old way again!

[Cunning Linguist]

I found a recipe that may be close to what i was talking about. This sounds pretty good.

 

4 14- to 16-ounce double-thick rib or loin pork chops

2 tablespoons vegetable oil

Salt and freshly cracked black pepper to taste

 

For the Sauce:

 

2 tablespoons vegetable oil

1 large yellow onion, peeled and diced medium

2 tablespoons minced ginger

2 tablespoons minced garlic

1 cup rum of your choice

1/2 cup red wine vinegar

1 cup catsup

1/2 cup molasses

1/4 cup lightly packed brown sugar

1 tablespoon ground allspice

Pinch of ground mace

Salt and freshly cracked black pepper to taste

 

 

I would combine the sauce ingredients, simmer to break down the sugars, cool completly then place in a bag with the chops to marinate overnite in the fridge

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Grill 2-3 minutes a side to sear, then indirect for another 6-8 per side.