For Christmas my wife bought me the Weber’s Greatest Hits cookbook and I’ve been trying a new recipe every now and then. I had to take the day off work to be with my sick kids and decided to cook the boneless pork chops with tomatillo sauce recipe.
The tomatillo sauce took some time, especially to grill the tomatillos and poblano pepper, but it was delicious. Brined the chops in water/kosher salt/cumin/cayenne for only an hour per the recipe, significantly shorter than I usually brine pork, and I think it paid off. The pork wasn't obviously salty, an issue I've had in the past. Grilled the chops three minutes each side on direct heat, then on indirect until they reached 140 degrees. My wife and I agreed I should have taken them off at 135, but they were still mighty tasty. My wife also made an excellent pasta salad as a side.
The beer: Great Lakes Brewing's Cloud Cutter
The hate: God's Own Chicago Cubs
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Topic: Poke Chops (Read 636 times)
