I wanted to do some stuff on my Big Green Egg last week, so I got some really thick pork chops and the makings of caprese salad (what I understand to be tomatoes, fresh mozzarella cheese and basil), along with some ciabatta bread.

The set up was easy; get some coals going on the egg and get it heating up. While doing that, I opened a bottle of wine to breathe, which I thought was perfect for the meal… a bottle of Le Snoot Cabernet Savignon!

I also got the pork chops out of the fridge and seasoned them with grey salt, black pepper, oregano, onion powder and garlic powder. Since these were really thich (like 1 1/2″), I seasoned them pretty heavily.

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