If you haven't tried them yet, I strongly suggest you do. We made our Smash Potatoes to go with these chops. When ready to cook, set the Traeger temperature to 450 and preheat with the lid closed for 15 minutes. Let rest and serve with your favorite potatoes and garden salad. Grill the chops about 5-6 minutes per side, or until the internal temperature reaches 145☏. Meanwhile, preheat your grill to a medium setting. Spread both sides of the chops with the rub, and let sit for about 30 minutes. Finish processing until you have a wet paste. Next, add the oil, lemon juice, salt, and pepper. First, add the garlic and basil to your food processor to mince the garlic. Although, I did only use two pork chops, but they were BIG, thick chops from the natural food market. Just so you know, I followed this recipe to the letter, which I don't usually do. This makes a great summer meal with corn on the cob, baked potatoes, and a garden salad. Grill at 400F (204C) to an interior temperature of 165 (74C). Prep 10 mins Cook 1.25 hrs Fattie (Warning Hazardous to your girth) Prep 15 mins Cook 1.5 hrs. If your pork chops are thicker than 1 1/2 inches thick, grill them on a grill pan with a stick of butter to. To put it another way, 3/4-inch thick pork chops take 10 to 12 minutes to cook, 1 thick pork chops take 15 to 16 minutes, and so on. Marinate for at least 4 hours in either Stubb’s Pork Marinade or Allegro in a Zip-Loc baggie.
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