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Grilled Peppered Bone-In Pork Chops, Corn, Brussels Sprouts & Herbed Garlic Red Potatoes


We cook from our store pretty much every night these days. We have also been grilling most of our meals. Tonight we are grilling bone-in pork chops with marinated grilled corn, skewered Brussels sprouts, herbed and roasted garlic red potatoes.


As of now we are just putting up the ingredients and the prep, we'll be grilling live on our Noda Company Store Facebook page at 6 pm so this is just so anyone that wants to cook-a-long can join us! We'll post full recipes once we are done.


Ingredients:

Pork Chops (bone-in preferred)

Corn on the cob

Red potatoes

Whole garlic bulbs

Brussels sprouts

Salt & pepper

Turmeric (or sub paprika)

Chili powder

Hot pepper flakes (or hot sauce)

Granulated garlic

Butter

Olive oil


PREP:

As early as you can brine the pork chops.

Mix 1 cup water with 1 tablespoon each salt and sugar. Prep enough to completely submerge the chops. Set aside. This best done AT LEAST 2 hours before cooking, but all day if you can. If you can't no biggie but the chops will be more dry and less flavorful in the end. Put em in the fridge. Pull from the fridge and the brine about an hour before cooking.

Soak the Brussels sprouts in cold water with just a pinch of salt and pinch of mild chili powder. Cut the ends off first and remove any loose leaves. Soaking allows the water to penetrate into the first couple layers of leaves, when the skewered sprouts hit the grill this will help them cook inside with a bit of steam, removing the loose ones keeps the outside from burning too much! Just before cooking you'll remove these from the water and skewer them kebab style.

Shuck and boil the corn, leaving the stem end as long as you can - makes for easier eating - natural handle! Bring the water to a boil, add a couple tablespoons of salt. Let boil for 5 minutes, then turn off the heat and let the corn sit in the water until it's cooled. Place the corn in a ziplock bag with 1-2 tablespoons of olive oil, a tablespoon of hot chili flakes, a teaspoon each chili powder, paprika, turmeric, oregano leaves and black pepper. Maybe a little granulated garlic if you have it.



For the red potatoes you won't need to do anything until just before cooking, but we'll be cutting them into in halves or quarters depending on their size, adding whole garlic cloves, and placing in a tin catering pan with 2 tablespoons of butter plus salt and pepper to sizzle on the grill as well. We'll be adding fresh rosemary, thyme and oregano but you can really add any herb you prefer!


More to come...

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