Scott's Pork Chops
This recipe comes to us from our friend in North Texas. Scott tell us that everyone compliments him on his TexJoy creations; and, other than maybe ice cream, he hasn't found much that he can't use TexJoy on! Try his recipe out from Scott in Dallas. You're sure to love it...
Scott usually gets butterfly pork chops, but the recipe works for any style, as well as chicken, steak and other meats.
Cover the meat generously with olive oil. Pour some extra in the pan, save it for use to moisten the meat as it cooks. Important note on that later.
Season the meat (ON ALL SIDES) to your taste with:
Rub the meat with ground sage, if you like sage.
TexJoy Black
PepperTexJoy
Garlic Powder (not garlic salt)
Tex Joy
Steak Seasoning - be generous with this. Put more on it that you think you'll need.
As you add each seasoning to the meat, add a little extra over in one corner of your basting pan to mix with the extra olive oil. You will baste the meat with this.
Let the meat sit covered at room temperature for at least 30 minutes. It will taste better if you prepare it ahead of time and let it marinate for several hours in the refrigerator, but take it out about 30 minutes before cooking.
Grill it over indirect heat if possible or a medium heat. Pre-heat the grill to sear the outside, then turn it down to cook. This will seal in more of the juices. Use the extra olive oil with spices to baste the meat as it cooks. This is the secret to juicy cuts of cooked meat. Don't cook the pork TOO long as you still want it to be juicy inside. Thicker cuts will help with this. Most people cook pork extra long to avoid trichinosis, but taking it off while it is still SLIGHTLY pink is ok and will give you a juicy cut of meat. To avoid transfer of bacteria, make sure you do not baste the last 2 turns on the grill. These last 2 turns should be at least 2 minutes per side.
These are guaranteed to be the best pork chops you ever threw a lip over!
Scott W. | Dallas