Yo guys, a few of you have been asking me to post this particular way that I prepare my thick cut chops, well here we go. Have your butcher cut you some nice boneless chops about 1 inch thick, a couple of red onions, some assorted green, red, and yellow peppers. A couple of cans of whole pineapple slices reserving the juice. One bottle of teriyaki sauce, and T's Steak and Chop seasoning sold here at the restaurant, or use your favorite seasoning.
Season your chops well and don't forget to get the edges
Add two slicees of red onions
Now it's time for the 2 pineapple slices remember to save your juice.
Here comes more beautiful color and added flavor with the peppers.
Now you want to add 2 tbls of teriyaki sauce, and 2 tbls of pinapple juice across the top from end to end of your creation.
As I was putting this together those of you in Utah will recognize from channel 2 TV, Weather man Stirling Poulson, a good friend for years, who stopped by to say hi.
Make a pocket made of heavey duty foil, and you don't want the very important juices to escape, so make it tight.
I chose to use my trusty BDS, but these can also be prepared in the oven or on a grill. "BDS in the house baby"
After about 1.5 hours at 250 my dish was ready at an internal temp of 160. I choose this because the meat is done, and your juisces don't burn, your vegatables along with the fruit maintain there true flavores. I realize everyone has their own personal preference for pork in this case it's mine.
Here is the final presentation bedded on steamed rice, I some times use wild rice. Notice the juices were spread from the top of the dish to the bottom onto the rice, simply fantastic. I you would like just a little smoke flavor, towards the end of the cook open your pouch to add your favorite smoke flavor, in this case it was Hickory for me, but all work well. My family and crew love this dish. Enjoy my brothers.
keep it low-n-slow " T "
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