I would say reverse-seared but there was very little searing done so I just cal it indirect-grilled. Dry brined for 2 hrs, oiled and peppered.
Chopped up some fresh chives, thyme, sage, and rosemary from the herb garden as a topper. Grilled indirectly with apricot wood to IT of 145-150. You just can't get a pork chop this good in any restaurant.
I hastily took the pic before the corn on the cob, potatoes and fresh veggies were plated. Glass of SIMI cabernet sauv not pictured.
Chopped up some fresh chives, thyme, sage, and rosemary from the herb garden as a topper. Grilled indirectly with apricot wood to IT of 145-150. You just can't get a pork chop this good in any restaurant.
I hastily took the pic before the corn on the cob, potatoes and fresh veggies were plated. Glass of SIMI cabernet sauv not pictured.
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