In Praise of the Double Thick Cut Pork Chop

Last night, Rachel cooked up the double thick cut pork chops I got from Kocher’s. This would have been another Nice Weather = WEBER entry, but I was permanently attached to my computer for about 13 hours yesterday working on a client web server issue, and thus the mighty metal grill stayed cold that evening. However, I must say, the regular cast iron pan does wonders for thick pork chops — the meat came out perfectly done and juicy.

I had marinated the chops above in a similar method to Josh Ozersky’s competition entry at Grill Kings (click for video) from a few weeks ago, but with some minor modifications. To his blend of soy sauce, lime juice (he used lemon originally) garlic and white vinegar, I added mustard and a bit of orange juice, and let them marinate the whole day. Rachel then prepared a fresh teriyaki glaze according to our tried and true formula along with some nice fried rice and a cucumber salad recipe by eG Society member Shalmanese.

I gotta say, after 13 hours of banging at the computer, double thick cut pork chops really hit the spot.