I must confess that pork shoulder slices were really awesome. So awesome that the other day I saw some bone-in pork chops in my freezer and just had to repeat the recipe.
If you own a mortar and pestle you'll love this recipe because you actually get to use it.
- Several cloves of garlic
- Lots of dried oregano
- Lots of kosher salt
- Plenty of pepper
- Splash of olive oil
Smash the above mixture up and lather up your chops. Let sit for a few ours before grilling. When grilling, you'll want to keep the temperature between 200 and 300 degrees and cook the chops away from the hot side of your grill. I left mine on for an hour and that was more than enough. If the chops have any fat on them (and I hope they do) make sure you place the fat closer to the heat towards the end to crispen them up a bit. I garuantee these will be some of the best chops you're ever had.
Served along side some sauteed kale/onions and some fried polenta and the meal was sealed.
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