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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.
I had wanted to grill a caprese salad for a while, but this was my first time doing it. I cut the tomatoes pretty thick, only three slices per tomato, using the vine-connected, medium sized tomatoes that aren’t too bad. I also cut some fresh mozz into enough slices so I had one per tomato slice, and I did a chiffinade cut on a bunch of fresh basil. I also cut half of a loaf of ciabatta bread into slices.
Once the fire was ready on the BGE (Big Green Egg), I put the chops on and seared both sides for about 1 1/2 minutes. They look small in the photo, but that’s only because the BGE is so big!
I moved the chops off the direct fire and place the tomato slices, drizzled with olive oil, on the center of the grate, letting them grill a bit, but not so much they were mush.
After about 4 minutes, I turned them over, and placed some mozzarella cheese on each slice. I ringed the grate with the slices to get them off the hottest fire, so I could grill the bread by drizzling the slices with olive oil and placing them on the grate.
By chance, or a bit of educated guessing, it was all ready at the same time, with the pork chops going inside a few minutes early to rest under foil. I drizzled each tomato slice with balsamic glaze and served with the Le Snoot wine.
In all, it wasn’t a bad meal health-wise. The chops were incredible, and the amount of seasoning was about right to add flavor to the chops without overpowering, but not too light to disappear, either. The bread… how could it not be good? And the grilled caprese salad was a huge hit, one I’ll be doing again, I’m sure!
And to make it even better, my dad was up for my niece’s graduation… She’s now Dr. Maggie Avila, OD, with her hood being bestowed on Saturday, June 7, 2008 from the School of Optometry at The Ohio State University (and if you wonder why it’s pronounced ‘Thee Ohio Statue University, just ask… I know why). Anyway, Dad got to join my wife and me for dinner on a hot June evening.
Congrats to Maggie, of course… I’m really proud of you!
June 10th, 2008 at 2:34 am
Your meal looks incredibly good
We will have to try the grilled Caprese. (We did a 5-hour BBQ on sunday which wasn’t bad either…)
June 11th, 2008 at 12:32 pm
Petra, thanks! Let me know if you like the grilled caprese… I liked the change it gave to a great classic.
June 27th, 2008 at 4:29 pm
This looks incredible! My wife loves a caprese salad and I am a nutter for a good chop.
I was recently in Las Vegas and ate at Mario Batali’s little “outdoor” place in the Venetian’s St. Mark’s Square. Grilled Arugula with melted mozz and a basalmic glaze. How did you make your basalmic glaze? I can see using it on this grilled caprese and the grilled arugula.
June 30th, 2008 at 9:43 am
Joel, thanks!
The grilled arugula sounds great. I have to admit that, this time, I didn’t make the glaze. I found a really good balsamic glaze made by Roland… Blaze also makes a good one. I want to make my own, but it just takes so long!
September 7th, 2008 at 8:45 pm
Very cool. Have you ever tried to brine pork chops then put them on the grill? I find this to work especially well for very thick pork chops. The grilled arugula sounds great.
September 7th, 2008 at 9:19 pm
GA, I don’t usually brine chops, though that’s a great way to add flavor. I only cook a bit past medium rare, so I don’t generally have a problem with them drying out, but brining can help ensure they’re moist, too.
A great brine to use would be to make a simple brine then add molasses and brewed coffee, or to add some bourbon. I like to add the same spices that I would use as a rub to the brine, too, as brining helps get flavor past just the surface.