Lunch: Grilled Double-Cut Pork Chop and Braised Cabbage

Ingredients

1 double-cut Berkshire pork chop, tied with the fat cap left on
canola oil for brushing
coarse salt and freshly ground black pepper
6 thick strips smoked bacon, chopped
1/2 large onion, sliced
1 bay leaf
1 Fuji apple, peeled and sliced
4 cups sliced cabbage
one 12-oz bottle Unibroue Ephemere (or wheat beer)
2 pinches fresh thyme leaves
maple syrup for brushing

Instructions

My dad grilled outside year-round-weather didn't matter. There could be snow on the ground, and he still wouldn't pull anything off the fire until there was charring on the edges. Crusty black charring isn't just a look, it's a smell-a smell that means grilling to me. You can get that charring without sacrificing moistness by grilling a double-cut chop (rather than two single chops), a dish that'll keep you warm till spring. Ask your butcher for a double-cut Berkshire pork chop tied with the fat cap left on.

Add a review for Grilled Double-Cut Pork Chop and Braised Cabbage