Cedar Plank Pork Chops Recipes

CEDAR PLANK PORK CHOPS

Steps:

• Notes: Soak the planks for at least 2 hours in water prior to grilling. If the sides of the Cedar Plank start flaming -- spray the edges only with water (spray only the plank-do not water spray the Pork Chops).
• Combine the salad oil, BOU Cube and Worcestershire sauce. Blend well in a blender for approximately 45 seconds.
• Place the pork chops in a rectangular pan - Pour the BOU flavored oil over the chops & top with bay leaves. Turn the chops over to assure they are totally coated - Marinate 3-4 hours.
• Remove from the marinade. Drain lightly & season both sides liberally with java rub.
• Place seasoned pork chops on the warmed Green Egg Cedar Plank down the center.
• Set the Cedar Plank on the grill over a medium high to high heat. Cook the pork chops to an internal temperature of 130-145˚F. Check temperature at 15 minutes. Serve & enjoy!

GRILLED CEDAR-PLANK PORK LOIN

Steps:

• Soak a cedar plank in water overnight. (Weigh it down with cans or something else heavy to keep it submerged.)
• Heat grill to medium, and brush grates clean. Season pork with salt and pepper.
• Place pork on soaked cedar plank. Grill pork on plank over direct heat with lid closed (the grill should reach 425 degrees on a grill thermometer), until an instant-read thermometer inserted into the center of the pork loin reaches 138 degrees, 50 to 55 minutes.
• Remove pork from plank and let rest for at least 10 minutes before slicing. Serve warm or at room temperature with salsa.

CEDAR-PLANK STUFFED PORTOBELLOS

Steps:

• Soak planks in water at least 1 hour. In a large skillet, cook chorizo and bacon over medium heat 10-12 minutes or until chorizo is fully cooked and bacon is crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add pepper and onion to drippings; cook and stir over medium-high heat 3-4 minutes or until tender. Add garlic, pepper flakes and cayenne; cook 30 seconds longer. In a large bowl, combine meat mixture, vegetable mixture and cheese; set aside., Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with meat mixture., Place planks on grill rack over direct medium heat. Cover and heat 3-4 minutes or until light to medium smoke comes from the plank and the wood begins to crackle. (This indicates the plank is ready.) Turn planks over; place mushroom caps on planks. Grill, covered, over medium heat 8-10 minutes or until mushrooms are tender.