![]() Sprinkle black pepper and fleur de sel on the pork chops and serve with the apple-onion chutney from the Big Green Egg.Ĭombines well with a fresh salad with lamb’s lettuce, beetroot and horseradish, or something similar.Meanwhile, ladle the chutney into a jar or bowl and garnish with mustard cress, if so desired. Leave to rest for 5 minutes at room temperature. Remove the pork chops from the EGG and cover loosely with aluminium foil.Turn the pork chops over and grill again for 2 x 1 minute. Transfer the tenderloins to the direct side of the EGG and sear on. Place the pork on the indirect side of the EGG and cook for 45-50 minutes or until the internal temperature reaches at least 145F/63C. Give the meat a quarter turn and grill again for 1 minute to create a nice grill pattern. Wrap each tenderloin in 8 slices of bacon, putting the bacon under the tenderloin and wrapping upwards so the ends of the bacon are on top. Place the pork chops on the grid and grill for approx. ![]() We use a custom Eggspander to raise the grill grate above the fire, adding hickory for hardwood smoke flavor. Rub the pork shoulder chops with olive oil. Using lump charcoal, prepare a fire in the Big Green Egg. Remove the grid and the convEGGtor and replace the grid.
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