Monday, November 24, 2008

"Pork Chops"

Cleaning out the freezer this weekend, I found a Kurabota pork shoulder.  Being sick of BBQ flavors I decided to make "Pork Chops".  I hate your typical overly lean, flavorless, supermarket pork loin chops.  There is tons of flavor in a pork butt, here is how I turn a butt into 'pork chops'...
  • A simple dry rub of salt, black pepper, red pepper, and granulated garlic
  • I cook on the Big Green Egg at 275* for 8 hrs or until internal temp is in the 190's with a couple chunks of apple wood
  • The cooking cook be done in a home oven on a roasting pan and rack (without the apple wood of course)
  • I let the finished pork butt cool to room temp and then into the fridge overnight
  • Slice the cold pork shoulder into 1" thick slices
  • Make a pan gravy: 
  • Roux (2T Butter, 2T Flour)  + 1/2Cup chicken broth, 1/2Cup apple cider, a couple springs of thyme, s&p to taste, simmer to thicken
  • Gentle warm the slices in the pan gravy and serve

1 comment:

george- watg? said...

I am going to have to give this one a try, looks great!