We have decided to give the grill another go for 2007. On Friday, we cooked some chicken. I’ve pretty much got that down now. I just have to grill 8 minutes on each side and perfection. Well, I haven’t done pork yet and we has some pretty thick chops sitting in the freezer.
Nancy threw them in the fridge to thaw out on Friday night. Well it didn’t quite work for us to grill them up on Saturday since we had plans during the day and Nancy had to be at work at 3PM. So, we decided to grill them up today.
Unfortunately, I’m not skilled in cooking pork. So, I called my brother, Impwerx, up and asked for some advice. He simply told me to treat the pork like a steak except that I need to tenderize the chops. He told me to give it an extra kick, to switch the Worcestershire with apple sauce and to add a smidge of cinnamon.
Well, I don’t own one of the meat tenderizing mallets. Nancy came up with the idea of using the rolling pin. Since the meat was still vacuum packed we could pound the porkchops as much as we wanted without worrying about making a mess.
We didn’t have any canned or bottled applesauce, but we did have those little snack pack applesauces that are meant to go in lunch boxes. Those applesauces also had cinnamon already in them.
So we got out or handy vacuum marinader that we use with our Foodsaver. Nancy opened up one of the snack packs of applesauce and laid it down on the bottom of the container. I rubbed in the Montreal Steak Seasoning an both sides of the chops and laid the meat down on the bed of applesauce. Then we put the rest of the applesauce on top of the chops. We vacuum packed the container and let it sit in the fridge for an hour.
With the exception of my running out of propane half-way through the cooking process, it was pretty painless. Those suckers were juicy and the applesauce combined with the seasoning came out rather nice.
We will be definitely adding this to our list of grilling recipes.





