I love to grill, especially pork. So as part of the NC Pork Council blogger network I was excited to learn our August challenge involved the grill.
With bone-in pork chops in hand and armed with a bottle of Georgia Boys All Purpose BBQ Rub from the Savory Spice Shop in Lafayette Village in Raleigh, I went to work.
I love a quick and simple meal and this proved easy. I rubbed the pork chops with the spice rub the morning I planned to grill them and let them sit in the fridge for the day. I pulled them out to sit on the counter about 30 minutes before grilling.
When it came time to grill I set my husband to work. He has his way of grilling meats that time and time again works like a charm. He gets the grill hot (medium to high heat), sears each side 4 to 5 minutes depending on the thickness of the meat, then wraps it in foil to rest and finish cooking through. Serve with your choice of sides.
Pork is such a versatile meat and grilling it using this method translated great to small pork tenderloins this past weekend. For a large tenderloin, a more low and slow method works best.
On this particular occasion I had fresh cauliflower from my Papa Spuds CSA box. I broke it down to florets, steamed them until tender then tossed them in a pan with butter. We also had some leftover salad from a dinner the night before.
Happy Grilling and Eating
Oink Oink =)