Tuesday, July 15, 2008

Pork Chops & Grilled Vegetables

These pork chops are from the quarter hog we bought through our farm. They are not nearly as lean as commercial pork so you need to be sure to watch for flare-ups as the fat renders.

Remember the Fourth Rule Of Cooking: Brine your poultry. Brine your pork. With pork, I usually add something sweet to the brine. Today I used honey. I brined this for about 10 hours but that's very flexible. Adjust your salt content up or down depending on the time.

I used Penzey's Ozark Seasoning as a rub on these.

Grill over low heat for 6-8 minutes per side. Let rest for at least five minutes.


Peel & slice zucchini into medallions.

Skewer, rub with olive oil, and season with salt & pepper to taste.

Grill until done, turning frequently, about 15 minutes.
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