Grilled Pork Loin Chops With Pepper Sauce
Serves 3. Recipe is by Helana Brigman.
3 (1⁄3-lb.) pork loin chops (11/2-inch thick, ideally)
Salt and pepper, to taste
Stubb’s Bar-B-Q Sweet and Spicy Sauce or similar sauce, to taste
Puckett’s Boat House Pepper Sauce or similar sauce, to taste (see note)
1. Rub pork loin chops with salt and pepper, cover and refrigerate, preferably overnight.
2. Brush pork loin chops in Stubb’s Bar-B-Q Sweet and Spicy Sauce or similar barbecue sauce on both sides. One good slathering on each side will do.
3. Warm to medium heat. When grill is warm, grease clean grates with a paper towel dipped in vegetable oil.*
4. Place chops over high-heat and close lid. Any fat produced may encourage flaming and blackening.
5. Cook chops on each side for at least 5 to 6 minutes. When the bottom of the chop has started to take a char, flip the pork loin chop and brush all over with Stubb’s. Close lid and cook until the uncooked side has also begun to char and the internal temperature is at 135 to 145 degrees (135 F for medium to medium-rare and 145 F for well-done). Cook chops based on personal preference for levels of doneness.
6. Plate chops and dress with Puckett’s or other pepper sauce to taste.
Note: Don’t have the Tennessee-brand Puckett’s Boat House? Infuse 1 cup boiling vinegar with 20 to 30 small cayenne peppers. Steep, seal and refrigerate for at least 12 hours before use. Sauce keeps for up to six months in the fridge.
Depending on the size of my crowd, I use a “direct fire” or “two-zone” fire for grilling. With direct fire, the coals are evenly lit and heat is equally disbursed. With “two-zone,” one side of the grill is covered in burning coals and a few burning coals are sprinkled on the other side.
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