Reduce heat on remaining burner(s) to moderate and grill pork, covered with lid, until thermometer inserted diagonally into center (avoid bone) registers 150☏, 12 to 16 minutes. Turn off 1 burner (middle burner if there are 3) and put pork above shut off burner. Sear pork on lightly oiled grill rack, covered with lid, turning over once, until well browned, 10 to 12 minutes total. Preheat all burners on high, covered, 10 minutes. Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature will rise to 155☏). Move pork to coolest part of grill, then cover with inverted roasting pan and grill, turning pork over once, until thermometer inserted diagonally into center of each chop (avoid bone) registers 150☏, 10 to 12 minutes total. Sear pork on lightly oiled grill rack directly over hottest part of coals, uncovered, turning over once and, if necessary, moving around grill to avoid flare-ups, until well browned, 10 to 12 minutes total.
#GRILLED PORK CHOPS AND APPLESAUCE FREE#
Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.Ĭharcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Light charcoal (80 to 100 briquettes) in chimney starter. Purée tomatillos with remaining sauce ingredients except apples in a food processor. While tomatillos are cooling, core apples and cut into 1/4-inch dice (I cut them smaller than that). Simmer tomatillos and 3 cups water in a 2 1/2- to 3-quart saucepan, uncovered, stirring occasionally, until tomatillos are just soft, 8 to 10 minutes. Let chops marinate while making sauce and preparing grill. Stir together coriander, cumin, salt, and pepper in a small bowl, then add oil and stir until combined well. 1 teaspoon minced canned chipotle chiles in adobo (I used a little less because we were serving this to our 4 year old.1/2 cup loosely packed fresh cilantro sprigs.1/2 lb fresh tomatillos (about 5), husks discarded and tomatillos rinsed (I used 3/4 lb.).4 (2-inch-thick) loin pork chops (each about 1 lb)- we had 2 in the freezer, so that’s what I used.He also helped himself to several spoonfuls of the sauce (twice) which he ate as a side dish.Īs past visitors know, I usually mess with recipes but I did this one almost verbatim (cut and pasted below with my changes in parentheses.) And for the record the boy piled up the sauce and quinoa on the slices of pork. I’ll post the salad recipe later this week if I can get to it. We served the chops with Romaine, Avocado and Smoky Corn Salad with Chipotle Dressing and quinoa. This makes me very happy (both of the above.) The most complicated part of this dish by far was cooking the pork chops on the grill- and I won’t take credit for that, my husband is the family grill master. He reserves this for only the most “abominable” (phenomenal) dishes. I even got a double thumbs up from my 4 year-old.
I honestly haven’t enjoyed a meal this much in ages. For us it has been great not only for keeping food fresh a little longer but also allowing us to always have a healthy meal or two on hand, a must for a full-time doctor mama whose part-time architect husband isn’t exactly independent in the kitch.īut back to the pork chops. I have to add here that the Food Saver is a fabulous investment. Not so! They didn’t even smell a little bit like freezer. Even though we had used the Seal-a-Meal Food Saver I was worried they’d be too old. We had a few double cut pork chops in our freezer from, oh, about 9 months ago.
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