“Call 911, something’s on fire”!
These were just as juicy as they look in the picture.
This is sooooo funny I just have to write about it. My husband got his new Kamodo Joe grill this summer and we have grilled just about everything you can imagine on it. Well, a couple of weeks ago he was getting the grill ready to first cook some sausage stuffed jalapeños for an appetizer and then to make these Smokin Succulent Grilled Pork Chops.
So, here’s what happened. He had dumped the bottom part of a bag of charcoal in the smoker and I think it was wet. The grill started putting off this huge plume of smoke and it kept going, and going, and going just like the Energizer Bunny. All of a sudden our neighbor from across the street rushes to our back yard with phone and fire extinguisher in hand and was ready to call the fire department. She thought our garage was on fire and she was over, as any good neighbor, would to fight the fire. We have been having a lot of fires the last few weeks here in Texas and I wasn’t looking to have one right in my back yard. We all had a good laugh and we sent her home with some of our smoking sausage stuffed jalapeños.
Turns out these pork chops were really good. Smoke and all and were delicious with our Sweet Corn Risotto with Blue Cheese and the Baby Carrots with Dried Apricots.
I don’t know about you but I am guilty of tearing recipes out of a magazine while waiting for either a doctor, dentist or even car repair. I try to be pretty sneaky about it; quietly tearing out the recipe so it doesn’t make a sound. Then I quickly fold it up and put it in my purse. Well, I would not have this recipe if I not seen the ad in a magazine.
This recipe is so easy, not many ingredients, and very deliciously tender.
(Carb friendly – I know the one cup of mayonnaise has like 56 carbs but this is for 8 pork chops, which calculates out to like 7 carbs per serving of the sauce; and you can change the carb count by changing the type of mayonnaise you use.)
I used a brine for 30 minutes on the chops before grilling. I don’t know if that is why they were so juicy or if it was the cook.
The Sweet Corn Risotto and the Baby Carrots with Dried Apricots not yet on the plate.
Smokin Succulent Grilled Pork Chops
1 c. Hellman’s Mayonnaise, (I used Duke’s)
2 Tbsp. lime juice
3 Tbsp. chopped cilantro
3 cloves garlic, finely chopped
2 tsp. chipotle chili powder
8 pork chops, bone-in or boneless
If you are going to use a brine, prepare it and brine the chops in the refrigerator for about 30 minutes, no longer. Rinse off brine before grilling.
Blend the first five ingredients. Reserve 1/2 cup of mixture; set aside.
Grill or broil the pork chops, brushing with 1/2 cup mixture until done. Serve with reserved 1/2 cup of mayonnaise mixture.
Easy as pie!