Grilled Iowa Pork Chops With Roasted Elephant Garlic Recipe
Ingredients
| 6 double-cut pork chops (8 to 10 oz each and 2 in. thick) | ||
| Canola or vegetable oil, to brush on chops and garlic | ||
| Celery seed | 1/2 Teaspoon | |
| Bay leaves | 6 Large | |
| 2 cups corn cob stems or apple ivood chips, soaked 30 minutes in water to cover and drained (optional) | ||
| 12 cloves elephant garlic | ||
Directions
MAKING
1. Brush oil on chops and sprinkle celery seed on chops. Arrange 1 bay leaf over each chop and keep aside.
2. Ignite charcoal grill and allow coals to ashen as two piles. If cob stems are used, sprinkle them on hot coals.
3. Place the chops in the middle of a greased grill rack and cook for 15 minutes, turning every 5 minutes, to allow cooking by indirect heat.
4. Take one chop, slice and check if meat has lost the pink color.
5. Meanwhile, arrange garlic cloves brushed with oil around the grill’s outer edges and grill for 20 minutes, rotating once in 5 or 6 minutes.
SERVING
6. Arrange 2 cloves alongside chop in each dish and serve.
TIPS
1. Demonstrate how to squeeze garlic and top the chops.
1. Brush oil on chops and sprinkle celery seed on chops. Arrange 1 bay leaf over each chop and keep aside.
2. Ignite charcoal grill and allow coals to ashen as two piles. If cob stems are used, sprinkle them on hot coals.
3. Place the chops in the middle of a greased grill rack and cook for 15 minutes, turning every 5 minutes, to allow cooking by indirect heat.
4. Take one chop, slice and check if meat has lost the pink color.
5. Meanwhile, arrange garlic cloves brushed with oil around the grill’s outer edges and grill for 20 minutes, rotating once in 5 or 6 minutes.
SERVING
6. Arrange 2 cloves alongside chop in each dish and serve.
TIPS
1. Demonstrate how to squeeze garlic and top the chops.
Chef
