This past weekend I was fortunate to work the grill on father’s day.
It’s fun to help out during a semi-holiday that doesn’t get the same props as Mother’s Day, Thanksgiving, Christmas or even St Patrick’s Day for that matter. Dad usually gets the shaft when it comes to accolades so it’s a good time to put him on a pedestal for a day.
A family ritual is grilled loin chops. For those unaware of cuts of meat, the rack is cut from the rib section perpendicular to the spine, including the rib roast cut. The loin is cut from the loin saddle that includes the loin and tenderloin roast. Either one you choose, you can’t lose, they are both excellent.
There is a difference in the cooking technique. The rack chops require a few minutes on each side of a hot grill. You don’t want to over cook because if you cook too much of the moisture out, they become tough and flavorless.
The loin is typically a thicker chop and having more fat, require a low heat due to the flare up you will get. I suggest you sear the loin chops for a couple of minutes on each side then place on a pan or in foil to continue cooking on an indirect flame so you wont get flaring or severe burning. The juices from the fat will be excessive so be careful. Season lightly with salt & pepper and add a middle eastern allspice.
Here is a recipe for a sauce for either chop.
2 tbl grape seed oil
1 yellow onion, peeled & sliced 1/2″ slices
5 ounces button mushrooms, chopped
3 ounces port wine
2 tbl steak sauce or demi
2 cloves garlic, minced
2 tsp fresh mint, cut Julienne
1/4 tsp red pepper seed
Salt to taste
Heat pan over medium to high heat for three minutes. Add oil wait 30 seconds, add onion. After a minute add mushrooms and cook for 2 minutes. Add garlic toss then deglaze pan with port. Season with steak sauce or demi, mint & pepper seed. If too thick add a couple of tablespoons of water. Add salt to taste and pour over chops. Enjoy!