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Grilled Pork Chops: Harissa Marinade

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  • JCBBQ
    replied
    I spent all summer making snd eating harissa. Love, love, love it! THE best chicken I made was rubbing it under the skin of a spatchcocked bird snd cooking it in the KBQ.

    Leave a comment:


  • Argoboy
    replied
    I made this tonight and I thought it was good but my wife thought it was too spicy. I like the flavour combinations with harissa marinade and the tzatziki sauce. I had dry harissa spice so I guessed at 1/4 C and it worked ok. Here are my pictures as proof that it happened.


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  • Troutman
    replied
    All I know is I could bathe in Tzatziki sauce. I love it with lamb but it ain't bad with pork !!! Good write-up bud.

    Leave a comment:


  • ecowper
    commented on 's reply
    Looks good, I'd eat that ..... My wife found the balance of the harrissa marinade and the tzatziki made it just right

  • Argoboy
    replied
    I made my own version tonight and I liked it but my wife did not like it as she is not a big fan of spicy food. I thought it was good combination of flavours. Here are a few pictures. My harissa spice was dry so I guessed at 1/4C and it seemed to work.

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  • Argoboy
    replied
    This looks good I bought some harissa spice this week and I am going to give this a try.

    Leave a comment:


  • Backroadmeats
    commented on 's reply
    Not a pork chop fan??? You need to get a comparts pig from me .. there is a huge difference in my opinion..

  • Draznnl
    commented on 's reply
    Your husband sounds familiar, fzxdoc. I never ate pork growing up. Even today, you couldn’t get me to eat ham on a bet. My wife’s a different story. She’s just very picky. She’d be happy with pasta, shrimp, and/or sausage every night.

  • fzxdoc
    commented on 's reply
    Ditto for my husband, ecowper . He didn't eat pork until he married me. He still won't eat ham, but he loves ribs and chops.

    Kathryn

  • ecowper
    commented on 's reply
    That’s awesome to hear! I have converted my wife to pork chops, but it took a lot of work.

  • ecowper
    commented on 's reply
    Thanks Kathryn! I updated the OP

  • Draznnl
    replied
    This one looks so good that I have an okay from the wife to do pork chops for the first time in at least ten years.

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  • Baltimorelger
    replied
    Looks incredible! Will have to give it a try.

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  • fzxdoc
    replied
    Actually, Richard Chrz , I reverse seared them on my gasser without the final hard sear.

    They were restaurant-grade heritage boneless pork chops purchased from a local high-end restaurant supplier.

    I reserved about 1/4 cup of the marinade and was glad I did, because I ended up using it.

    After about a 20 minute gasser heat up with half of the 6 burners on high, (400° on the dial thermometer), I put the chops on the "cool" side for 15 minutes. Grill Grates, flat side up. They immediately sizzled and by the time I was ready to flip them at the 15 minute mark, they were nicely browned but had lost almost all of the marinade.

    So after flipping them and moving them just adjacent the hottest end of the grill, I added a generous tablespoon of the reserved marinade to the top of each chop while they cooked the remaining 5 minutes to bring them to 140°. Usually I take pork chops off at 135° and let carryover get them to 140°, but time got away from me. Even so, they were so juicy and tender that neither my husband or I could believe the were pork. But pork they were. Very tasty pork at that.

    So I ended up not hard searing them but soft searing instead.

    Thanks a bunch, Eric, ecowper , for the inspiration. BTW, the link in your OP is broken. Here's the link that works:

    https://www.snakeriverfarms.com/reci...with-tzatziki/


    Kathryn
    Last edited by fzxdoc; October 18, 2021, 06:04 PM.

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  • klflowers
    replied
    Hey, I just got a couple of chops from Porter Road! This is the way I will go with them.

    Leave a comment:

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