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.
Recipe courtesy of David Katz
Print
Grilled Double-Cut Pork Chop and Braised Cabbage
Yield:
Serves 2
Level:
Intermediate
Yield:
Serves 2
Level:
Intermediate

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 lea
  • 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

Directions

Adjust the grill so it's about 3 inches from the heat source and get the coals white-hot. Brush the meat with canola oil, season with salt and pepper, and sear over the hottest coals until browned on both sides. Ideally, you'll turn it only once -- so, say, 5 minutes per side.

Place a heavy enamel pot over medium-hot coals, off to the side. While the meat sears, render the bacon in the pot for about 3 minutes. Add the onion, a pinch of salt and pepper, and the bay leaf. Stir once or twice and cook until the onion softens but doesn't color, about 5 minutes. Add the apple and cook until soft, about 2 minutes. Add the cabbage and stir well to coat. Add the Ephemere (a Canadian ale made with apple) or wheat beer such as Hoegaarden, thyme leaves, and more salt and pepper, and cover.

Move the chop to indirect heat and close the grill lid, creating an oven. After 15 minutes, open the lid, brush both sides of the chop with maple syrup, uncover the pot (so the ale can evaporate), and close the lid, continuing to cook until the chop is cooked through with a slight edge of pink, about another 15 minutes. (A meat thermometer should read 140degrees to 145degreesF.) With a total of 40 to 45 minutes cooking time, plus the browning action of the sugary syrup, the meat will get a little crusty. But that's good. You want a little love on the edges.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Grilled Pork Shoulder Steak

Recipe courtesy of Kevin Gillespie

Cindy Pawlcyn's Mongolian Pork Chops

Recipe courtesy of Mustard's Grill

Braised Cabbage

Recipe courtesy of Michael Symon

Grilled Pork Chops with Pineapple Glaze

Recipe courtesy of Keith Neubert

Pork Chops

Recipe courtesy of Patti LaBelle

Braised Pork Tacos

Recipe courtesy of Rachael Ray

Braised Pork Belly Bao

Recipe courtesy of Ching-He Huang

Grilled Lollipop Lamb Chops

Recipe courtesy of Tia Mowry

On TV

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

So Much Pretty Food Here