1/30/2024 0 Comments Bbq broiled pork chops![]() Writing about Texas and its food, its land, its culture, its history, and its people is a true joy.It’s not hard to tell that I’m a huge fan of grilling outside, and I’m also a person who loves dishes with Greek flavors so these grilled Greek Pork Chops are something I’d always enjoy for an easy dinner! And I think everyone who likes pork chops and enjoys Greek flavors will also love this recipe.Īnd it’s a big holiday weekend in the U.S. The opportunity over the years to celebrate Texas in all its glory on this blog has been a true blessing, and I couldn’t have done it without you. While I don’t like to brag about stuff like this, I was pleased that when I accepted my award I had the opportunity to shout, “Texas forever!” from the stage in front of hundreds of people. A couple of weeks ago I won a James Beard award for writing this blog. Now, before you go and gather your peaches and pork chops, I just wanted to share with you one thing. But no matter how you use it, you will love this sauce as it’s a taste of Texas that will remind you of warm, lazy days spent with your favorite people. And it goes without saying that if you are cooking outside on your grill, this sauce is just as tasty as if you are using it inside in your broiler or your skillet. While I share this jalapeño peach barbecue sauce here with pork chops, know that it’s is also terrific with ribs, chicken, and even brisket. The smell is heavenly and when I take a bite, if I close my eyes it almost feels like I’m sitting in a backyard under a tree back home. Meanwhile, the tangy, slightly spicy sauce caramelizes on top of the meat, with occasional almost-burnt spots dotting the surface. Once the sauce is done, I slather it on the chops, slide them under the broiler and as they cook the fatty ends get crisp and juicy while the meat gets nicely seared and browned. ![]() Peaches are delicate, and while I will admit that their presence in this sauce is not overt, it is proudly there in the background, a gentle reminder of the sauce’s summertime origins. In my sauce, I keep the sugar down to a minimum, as I prefer the peach’s slightly sweet and sour flavor to shine through. To finish, I stir in some smoked paprika to enhance that outdoor taste. Then I cook it for a while until the flavors are rich and deep. (If you’re grilling, I supposed you could throw the vegetables on there instead.) I then mix these with ketchup, tomato sauce, molasses, and spices. I throw sliced unpeeled peaches, onion, garlic, and a jalapeño or two under the broiler for a few minutes until they are blackened and soft. And since nothing says summer like peaches, one sauce I like to use in the warmer months is my jalapeño peach barbecue sauce. While a good, thick pork chop doesn’t need much more than a light dusting of salt and pepper, this time of year when people take to their backyards and fire up their grills, I like to spread some barbecue sauce onto my chops before broiling in order to introduce some of that smoky, sweet, outdoor flavor into my indoor dining experience. ![]() You just season the chops, slide them under the broiler for a spell, flip them once, and in almost no time they’re done. There are several different ways to make pork chops but one of the quickest and easiest I’ve found is simply broiling them. When I was young, we ate them fairly regularly at home but I realize I don’t make them nearly enough, and that’s a shame, as they’re not very expensive and yet when cooked well can be as succulent and satisfying as a steak. ![]() And it was his passion that reminded me I also love them and it had been too long since I’d had one. When discussing his beloved dishes from Texas, one he goes on about is pork chops. Like so many homesick Texans in New York, he would lament the dearth of good Texan food and whenever he did find something that reminded him of home, he and his fellow Texans in New York would rejoice. He also had a voracious appetite and liked to write about food. He was a wild guy, so the letters are colorful and lively, filled with lots of anecdotes about both the writing life and the New York nightlife back then. He was a Texan writer who lived in New York in the 1960s when he worked at Sports Illustrated and a few years ago Texas Monthly published some of his letters to his friends and family back home. There have been lots of stories about homesick Texans in New York throughout the years, but some of my favorites are about Bud Shrake. ![]()
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