It was football time again in
Tennessee and we invited my daughter and son-in-law over for pre-game tailgate feast!
The main dish was butterflied pork chops. I began by letting them
sit for about an hour with a light coating of olive oil, pork chop seasoning, and minced garlic.
During this time my wife prepared her famous potato salad and baked beans. She also unrolled some canned rolls and allowed them to warm and rise.
I decided to grill the chops on medium heat. I black peppered each
chop on each side before placing them on the grill. I did not salt the chops until the side had been against the heat for about 15 minutes. I then turned them and salted the browned side. Each side was against the flame for a total of 25 minutes. The meat was tender, juicy, and done through.
I served the plate with the butterfly chop in the middle of the plate, potato salad on one side, and baked beans on the other. On one wing of the chop I placed a tablespoon of
Harry & David’s Sweet Mango Chutney, and on the other a tablespoon of
Harry & David’s Apple and Vidalia Onion Relish.
It is hard to say which I enjoyed the most. Suffice it to say, either is a good choice to sweeten up your pork!
The wife and I just completed an 8 day, planes, boats, buses, and trains (lots of trains) tour of New England. As they say there, we were "leaf peepas!"
