Grilled Double Thick Pork Chops With Grilled Peaches And Molasse Recipes

GRILLED SPICED DOUBLE-THICK PORK CHOPS

Steps:

• Make brine:
• Lightly mash garlic with flat side of a large heavy knife. In a kettle bring water to a boil with garlic and remaining brine ingredients and simmer 15 minutes. Cool brine completely.
• Working over a bowl, divide pork chops and brine among 3 large heavy sealable plastic bags and seal bags, pressing out any excess air. Marinate pork chops in bags in a large bowl, chilled, turning them once, 2 days.
• Make spice rub:
• In a small bowl whisk together all spice rub ingredients.
• Prepare grill.
• Remove pork chops from brine, discarding brine and any spices still adhering to chops, and pat dry. Season chops with salt and pepper and sprinkle each side of each chop with about 1/2 tablespoon spice rub, patting it into meat.
• Grill chops on an oiled rack set 5 to 6 inches over glowing coals 10 to 12 minutes on each side, or until a meat thermometer diagonally inserted 2 inches into centers registers 155°F. (Alternatively, arrange chops in 2 lightly oiled shallow baking pans. Roast chops in upper and lower thirds of a preheated 450°F. oven, switching position of pans halfway through roasting, about 20 minutes, or until a meat thermometer registers 155°F.) Transfer chops to a platter and let stand 5 minutes before serving.

GRILLED PORK CHOPS WITH GLAZED PEACHES

Steps:

• Build a fire in your grill, leaving about 1/3 of grill free of coals.
• Mix butter and molasses together well. Add lime and set aside. Rub cut side of peaches with oil.
• Sprinkle chops and peaches generously with salt and pepper. When coals are covered with gray ash and fire is hot (you can hold your hand 5 inches above coals for only 1 to 2 seconds), put chops on grill directly over coals. Put peaches on grill along edge of coals.
• After 4 minutes, flip chops and cook for 4 minutes more, then move chops to part of grill with no coals. Cover them with a disposable foil pan, and continue to cook for 8 to 10 minutes more for medium.
• When you move chops, flip peaches over. During last 2 minutes of cooking, coat peaches liberally with molasses-butter mixture. Remove from grill and serve.

GRILLED DOUBLE-THICK PORK CHOPS WITH SOUTHERN FLAVORS

Steps:

• Build a small fire in one side of a covered cooker, using enough charcoal to fill a shoe box. It will take about 40 minutes for the charcoal to reach the right temperature.
• Meanwhile, rub the chops lightly with 1 tablespoon of oil, sprinkle with salt and pepper to taste, and set aside.
• In a small saucepan over medium heat, heat the other tablespoon of oil until hot but not smoking. Add the onions and saute, stirring occasionally, until transparent, about 5 to 7 minutes. Add the ginger and garlic, and saute, stirring, for 1 minute. Add the rum, vinegar, ketchup, molasses, allspice and mace, and bring to a boil. As soon as the mixture begins to boil, reduce the heat to low and simmer gently for 5 minutes, stirring frequently. Remove from the heat and set aside.
• Place the chops on the grill directly over a hot fire and cook for 3 to 4 minutes a side. When they are nicely seared, move them to the side of the grill with no fire and let them cook slowly, uncovered, about 10 minutes a side. During the last minute of cooking, brush the chops with the sauce. Cut into one chop to make sure it is cooked through and just lightly pink at the center. Remove from the grill and serve drizzled with any extra sauce.

GRILLED PORK CHOPS WITH PEACHES

Steps:

• Whisk vinegar, 4 tbsp oil, shallot, 1/4 tsp salt and a pinch of pepper in a small bowl.
• Rub pork chops with 1 tbsp oil, salt and pepper. Brush peaches with oil, salt and pepper. Season radicchio with oil, salt and pepper.
• Heat grill pan to medium high and cook chops three minutes on each side. Lower heat to medium low and cook four to six minutes more until done. Remove.
• Caramelize peaches three to four minutes on each side. Remove.
• Cook radicchio, turning every minute or so until edges brown slightly, but lettuce remains firm.
• Arrange chops, peaches and radicchio on serving platter (or individual dishes) and pour vinaigrette over all. Serve immediately.