It finally stopped raining about midday and I wanted to cook something on the T-Jr. I thawed a package of boneless pork chops and tried a new recipe I ran across somewhere. Rather than baking in the oven, as suggested, I cooked it on the Traeger. I also added the BBQ rub which was not in the original recipe. Yesterday, at the local farmers market, I bought some purple asparagus. I had never seen purple asparagus before. For the first 60+ years of my life I wouldn't eat asparagus of any color unless my life depended on it. My life had never depended on it so I just wouldn't eat the vile stuff. A couple years ago, I tried some at a restaurant and decided that, if cooked right, it was good, and have been eating it ever since. After coating it with olive oil, I wrapped the asparagus with bacon and put it on the T along with the chops. I also coated some fresh frozen corn on the cobb from last year's crop with olive oil, rubbed it with BBQ Savor and placed it on the T. Everything was done at the same time and I was pleased with the results. We also bought some fresh strawberries from the farmers market and had strawberry short cake with freshly made real whipped cream, none of that Cool Whip stuff. Speaking of stuff....I'm stuffed.
Parmesan Baked Pork Chops
4 boneless pork chops
BBQ Savor Rub
1 T. olive oil
1 C. parmesan cheese
1 C. bread crumbs
1 tsp. pepper
1 tsp. garlic powder
Season the chops with the rub and place in the refrigerator for 2 hours. If you are in a hurry, skip the fridge. On a plate, combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered. Cook at 225 on the pellet grill for 15-20 minutes. Then increase the temperature to 350 and cook for approximately 30 minutes. I cook to internal temp of 155.
