Wednesday, June 20, 2012

Grilled Chops with Flaming Cherry Salsa

I know.  Two cherry posts in one week.

I'm sorry (no he's not) but the fresh cherry season only lasts so long.  Fortunately pork season lasts all year and if you humor me, I'll have a great giveaway at the end of this post.

We grilled these chops last night and they had just the right amount of "bleep that tastes so good!". Plus, how can you NOT like the fun of a flambe?


Grilled Pork Chops with Flaming Cherry Salsa
source:  www.nibblemethis.com

Ingredients
  • 4 ea pork chops (bone in loin chops 1" thick) 
For the rub
  • 1 Tbsp smoked paprika
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp sugar
  • 1/2 tsp garlic powder
  • 1/4 tsp Mexican chili powder
  • 1/4 tsp Chipotle powder
 For the salsa
  • 1 Tbsp butter
  • 1 1/2 cups fresh cherries, pitted and coarsely chopped
  • 1/2 sweet onion, diced
  • 1 jalapeno pepper, seeded and diced
  • 1 serrano pepper, seeded and diced
  • 1/4 cup cilantro, chopped
  • 1 tsp of the pork chop rub 
  • 1 Tbsp white wine vinegar
  • 1/4 cup spiced rum warmed to 120 degrees*
Instructions
  1. Mix the rub ingredients together and reserve 1 tsp for the salsa.
  2. Season the chops on both sides with the BBQ rub.  Let sit at room temperature for 30 minutes.
  3. Preheat a charcoal grill to 375f.
  4. Grill the chops for 5-6 minutes per side until they reach an internal temperature of 140f*.  Remove to a plate and let rest.
  5. Put a grill safe medium sized saute pan or skillet on the grill* and melt the butter.  Add the onion and chiles and saute until tender.  
  6. Add the cilantro, white wine vinegar, and pork chop rub.  Cook another few minutes until the liquid is almost gone.
  7. CAUTION - see note below - Remove the skillet from the grill, add the WARM rum, wait a few seconds, light it with a long stem lighter and jump back jack!  The flame will go out in just a few seconds.
  8. Toss the pan a few more times and it is ready to serve on top of the pork chops.
Notes
  • Warm Rum: The warm has to be warm to give off enough vapors to ignite.  I warmed mine in a small pan on my grill but you MUST BE CAREFUL.  Spill it in the fire and you may prematurely flambe yourself.  
  • Time and Temps:  Last night I did 4 minutes, rotate a quarter turn, 2 more minutes.  Flipped and went 3 minutes, quarter turn, and then they were ready 1-2 minutes after.
  • Grill Pan:  My favorite pan for the grill is a cheap, oven ready saute pan.  It fits nicely inside a standard 18.5" round grill (BGE, Weber, etc) and holds up to the abuse.
  • CAUTION - Flambeing will create a flash flame.  Wear full length safety gloves and glasses.  Have a tight fitting lid and fire extinguisher near by to extinguish the flame.  Don't do it under an awning.  If you're under 18, get your parents permission first.  Probably illegal in California.  Seriously...BE CAREFUL. 
I will be sad when the fresh cherries are gone.

Summer evenings + Pork chops + Fire = Mmmmmmm

Grilling tip:  Keep the bugs away by covering your mise en place with your equipment - hey, it worked, don't laugh.

My favorite grill pan - a 10" bargain from the wholesale club.


So good we made it two nights in a row.
Here's a video clip of the flambe part.  Skip to the 1:40 minute mark to see the fire.


Top Chop Pop Giveaway
Now for that giveaway that I promised.  The National Pork Board wants to make sure that you are properly equipped to rock your grill this summer.  This prize pack includes a ton of great grilling gear.  

Big Green Egg not included....that's mine!

This prize pack includes:
  • Weber stainless steel grill pan (13.5" x 18.5")
  • Stainless steel grilling wok (fits perfect on a large BGE)
  • Grilling basket
  • Pair of FireWire flexible skewers (I'm a big fan and use these often)
  • 11 piece stainless BBQ tool set with tote bag
  • Kingsford ball cap and bottle-opener/key chain
  • $100 worth of free pork coupons!
Here's how I'm going to do the giveaway:
  1. How To Enter - Submit a comment below that is 100 words or less explaining why you or someone that you know should be named "Top Chop Pop" and/or give your top pork chop grilling technique.  
  2. Dates - The giveaway will run between now and Sunday, June 24th, 2012.  
  3. Judging - Usually I do random draw.  But THIS time, I am going to have my father pick the winner.
  4. Rules - The National Pork Board only sponsors the prize pack.  All giveaway decisions are made by me and are final.  
  5. If you use the anonymous comment option, you must leave some way for me to easily contact you (Egg forum handle name, BBQ Brethren name, email address, twitter account,etc )
  6. Winner must claim the prize within 7 days of being announced or the prize back will be awarded to the next selection.
For other great ideas for grilling or BBQ pork, check out Pork Be Inspired for some inspiration!  They have a great line up of ideas, recipes, and tips for filling your grill with fantastic pork this summer.

WINNER ANNOUNCEMENT:
My dad reviewed all of the entries and chose the winner - Casie J - who wrote:


I think my husband should be named top chop pop! He his an awesome father to our 7 kids, and grandfather to our 4 grand kids, (one that we are now raising)! But he is the most awesome BBQ/Griller/Smoker we know! We have all had the chance taste his "bits" as he has learned and I would say mastered, but he always is his biggest crittic and nothing is ever perfect to him,no matter how much we all love it!


Casie, I'll email you today to arrange delivery of your prize pack!

As of 7/9/12 the original winner has not responded so after discussing with the sponsor, a runner up was drawn and the winner is Nan Slaughter of Pots and Pins.  

25 comments:

  1. I LOVE pork on the grill! I'm so jealous of those grill marks, but I have to tell you, Brian is the best pork chop griller I've met. He cooks it hot to char, then over to the cool side to finish. No poking, minimum turning, til the juices just start to rise to the top. Then on the plate covered in foil to rest and absorb all the juices. The meat turns out juicy and sweet as pork should be, and melts in your mouth.

    ReplyDelete
  2. Well, I think I should be picked because I can certainly use some more equipment. I like marinating my pork in some "mojo", which consist of sour orange juice, lime juice, oregano, garlic, onion and recao. To grill it I prefer a combination of hickory charcoal and cherry wood and then baste it with a homemade mango bbq sauce.
    chefdiavolopr@gmail.com

    ReplyDelete
  3. I love pork chops.
    My favorite way to grill them, EVOO, Worchestershire sauce, kosher salt, fresh ground pepper in a ziplock bag for an hour or so before searing then finishing indirect.
    Smoke & Beers at The BBQ-Brethren

    ReplyDelete
  4. My flambe chef would love these. So pretty on the plate too. Two nights in a row it must have been fantastic!
    Sam

    ReplyDelete
  5. For years, I've been telling my wife and our extended family that it was in their best interests that I have a smoker. This Spring they finally listened and all threw in to get me a Large BGE - three months in, and they can't stop telling me how right I was, all along.

    Pork butts, ribs, brisket, salmon, pizza, steak, burgers, veggies, desserts - I've been hosting cookouts nonstop, trying new things all the time so that all can enjoy the gift they gave me. If I was picked, then all would benefit from the bounty of this prize.

    williamAharper at gmail.com

    ReplyDelete
  6. My handle on egghead forum is Boileregger.

    I'm definitely a big fan of pork chops. My favorite recipe is a cuban style pork chop. I buy a boneless pork loin roast so I can cut nice 2 inch chops myself. After butterflying, and pounding out a bit, I marinate in citrus juices and spices for a couple of hours. Then I amp up the porky goodness by stuffing the chop with MORE PORK! I put ham, swiss cheese, and pickles inside and grill until the chop is done and the cheese is nice and melty. I serve with a citrus cilantro sauce. It’s awesome!

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  7. Please...my middle name is pork! And if I'm not mistaken my thighs are made entirely of pork...of course I should win, let's do the math: I love pork + I love to grill + I love to eat = Nan takes the prize. On another note...perhaps I'll have the mister do the flambeing...Hahahahaha...must up the life insurance first!

    ReplyDelete
  8. Gotta love the flambé!

    I nominate myself, but only because of the Brined Pork Chops that I adapted from an Adam Perry Lang recipe and the Cherry-Glazed Pork Chops recipe that I flat out stole from you ;).

    ReplyDelete
  9. My favorite way to grill pork chops is with an ICE COLD BEER in my hand. It's my favorite way to grill anything really, but pork chops are my absolute favorite thing to eat.

    Reach me at forfun32 AT live DOT ca

    ReplyDelete
  10. I love the pork chops being featured...I have been teaching my 3 daughters how to grill, it has been a challenge to show them that it is not just 'a mans job', they are getting it, we are going to try this cherry chop...this weekend!
    Thanks,
    Dan
    (jdedan at gmail.com)

    ReplyDelete
  11. I can not lie. I am not remotely worthy of the title Top Chop Pop, but I sure would like to be! What an awesome giveaway. That video absolutely rocks. LOVE the flames. I'm in awe. (Just for the record, I would have successfully managed to flip the entire pan onto the grill. I am truly gifted like that.)

    ReplyDelete
  12. My husband should be Top Chop Pop. We've been married for 3 years, and he is getting better and better at grilling porkchops. He loves to grill and he loves learning new ways to do it.

    ReplyDelete
  13. I do love to grill pork chops.. especially those luxuriously thick ones! YUM! I will admit though, I could not be named a Top Chop Pop - oh I'm good, but there is better out there by far. Personally, if this was any other site I would nominate you - you know chops and you grill them to absolute perfection each and every time!

    ReplyDelete
  14. YOU are the person who is top chop pop! Seriously, you need to win your own giveaway.

    Another pork recipe I am loving. I never think to cook with cherries. You are so smart.

    ReplyDelete
  15. Good morning ... My way of preparing pork chops is to let it marinate in sauce of peppers ... little lemon ... salt ... and fresh herbs ... Rosemary ... Thyme ... and oil ...
    Then take them to the grid point and giving them a flavor of mustard and honey ... very tasty ... Hugs!

    Wagner Cunha
    São Paulo - SP - Brasil
    www.temperoseessencias.blogspot.com.br

    ReplyDelete
  16. Good morning ... My way of preparing pork chops is to let it marinate in sauce of peppers ... little lemon ... salt ... and fresh herbs ... Rosemary ... Thyme ... and oil ...
    Then take them to the grid point and giving them a flavor of mustard and honey ... very tasty ... Hugs!

    Wagner Cunha
    São Paulo - SP - Brasil
    www.temperoseessencias.blogspot.com.br

    ReplyDelete
  17. I vote for Jenn of Jenn's Food Journey as the Top Chop Pop (is that a Dr. Seuss book?) - she's Queen of the Grill, and makes everything look fabulous and seem accessible even for novices. And my recommendation and I should get extra credit because I work at a synagogue - one that is strictly kosher, no less - and yet I happily attended Baconfest and tried valiantly to get to Memphis in May; I practically wallow in treyf. That should earn me some street cred!

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  18. I don,t do chops often, but I have a killer tenderloin technique. Butterfly, stuff with diced apples and cherries rolled in cornstarch, roll, wrap in bacon weave, smoke (using cherry wood), glaze with equal parts melted butter, brown sugar, and dark rum, serve and enjoy! I take it camping, very easy to prepare in advance, and always a big hit! Thanks for listening.

    crpntr4@att.net

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  19. I like to take a double thick chop and dip it in milk, then put a coconut coating on it. Fry it up in a cast iron pan on the Big Green Egg. Then I serve it with a sauce that has sauteed garlic and shallots and leeks, then add in chopped mango, chopped fresh mint, and flambe with coconut rum, adding in lime juice and butter at the end. Garnish with fresh mint. Everyone loves it and it's pretty, too!
    Florida Grillin Girl on Greeneggers.com

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  20. Just love all of these pork recipes with fruit - always a great combo!

    ReplyDelete
  21. I think my husband should be named top chop pop! He his an awesome father to our 7 kids, and grandfather to our 4 grand kids, (one that we are now raising)! But he is the most awesome BBQ/Griller/Smoker we know! We have all had the chance taste his "bits" as he has learned and I would say mastered, but he always is his biggest crittic and nothing is ever perfect to him,no matter how much we all love it! inpairadise@aol.com or Casie Jackson on facebook, I follow you!

    ReplyDelete
  22. I would hope that I cold be named Top Chop! It would be a swine honor! My favorite technique as of late is to cut the chop from the bone and butterfly. Pound thin and stuff with diced veggies from a previous nights grilling and a little bit of moist pork bread stuffing. Roll like a cigar and wrap with Bacon. Smoke with apple chips raised in the dome and pull while it is still juicy. The apple chips will give a rich color and flavor to all involved. I cut and present like a sushi roll. Extra fun! Pictures available upon request-

    allsid @ mac.com

    ReplyDelete
  23. I am a newbie egghead. Follow your blog and have enjoyed some of your recipes, thanks for all your effort. As far as doing chops, not yet, tenderloin yes. Don't know if that will qualify for the give away. But if I should be graced with it, I will guarantee the first meal with the new toys, CHOP's for sure. Thanks
    samellan107@gmail.com

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  24. Maybe missed the time . . . but I adore pork chops. The other white meat. Get the boneless and you have fast food at home. I lather with my favorite BBQ sauce, put them on the grill, watch for the color to go white up the side, flip, and then about 5 minutes. Perfect every time and juicy. If you don't liked grilled pork chops, then you are probably grilling them too long.

    ReplyDelete