🎼Anything you can do I can do better,
I can do anything better than you!🎼
No you can’t, Yes, I can, Yes I can — Well that’s not true when it comes to the outdoor cooking in this family. Whether it’s grillin’, fryin’, or smoking. GA (the person I have shared most of my life with and 53 years of marriage) has been taught by the best — my dad. Even back when we were dating in high school he was learning things that would stay with him and add to his cooking skills.
I’ve always done most of the cooking in the kitchen but over the last 10 years that’s changed. When I had both knees replaced years ago, he was preparing me wonderful “eats”. And, always for the family feast we had the day after Thanksgiving he had his own item he would prepare and present to the group. (These were the best dinners ever! See blast from the past below to get an idea of what went on at a MFF).
He has learned to cook/grill/smoke/fry so many different things and he usually turns to the internet to search out different recipes. So when I had these Eckerman’s (local meat market) 1″ bone-in pork chops and asked him to come up with a recipe — he delivered. I have to say I’m not sure I could even turn the grill on and as far as starting up the Kamoto Joe I wouldn’t have the foggiest how to get a fire going. SO — I CANNOT NOT DO EVERYTHING BETTER THAN HIM!
Our herbs managed to survive the winter here in Texas so for this recipe he picked the rosemary, sage and thyme from our tiny garden out back of our tiny house we are renting currently and he added some spices of his own with garlic and cayenne pepper.
I have to say these were the best pork chops I have ever had — juicy and tender and the fat was delicious and the meat that got gnawed off the bone was the most delicious of all. So, if you want to try this recipe, buy bone-in pork chops at least 1″ thick and do not trim off the fat.
Next up, maybe I’ll get him grilling some of the quail I have in the freezer.
BLAST FROM THE PAST: A Michie Family Feast with Hawaiian theme. GA and Paul had to come up with a way to turn the pig and that was some contraption.
Beautiful 1″ chops. Don’t trim any of the fat away from your chops.
GA handpicked these herbs from our little garden.
All the spices he used for these juicy delicious chops.
After he chopped all the herbs up and added his garlic powder and cayenne he sprinkled on both sides of the chops and then drizzled with some olive oil.
We still had a beautiful sunset as the chops were grilling away.
Sorry about this picture. The most important part of the meal (the chop) got cut off. I loved my green peas and fresh corn mixed together though.
Papa G's Herbed Grilled Pork Chops
- 2 1 " thick bone-in pork chops
- 1 Tbsp. kosher salt
- 1 tsp. ground black pepper
- 1 1/2 tsp. ground cumin
- 1/4 tsp. EACH fresh or rubbed sage rosemary, thyme leaves
- 1/4 tsp. cayenne pepper
- 1/4 tsp. garlic powder
- 2-3 Tbsp. olive oil
- Combine all the herbs in small bowl.
- Using paper towels, pat the chops dry and then sprinkle herbs. Brush the olive oil on both sides of the chops and place in refrigerator for 30 minutes to one hour.
- Set your grill to medium-high heat. When grill is hot add the chops and cook 2-3 minutes on first side and flip to other side. You want the chops to cook to an internal temperature of 140°. When cooked to that temperature remove to cutting board and let rest for 5 - 10 minutes before serving.