Grilled Boneless Pork Chops

Ingredients:
4 boneless pork chops about ¾” thick
2 tablespoons kosher salt
2 tablespoons dark brown sugar firmly packed
1 ½ tablespoons smoked paprika
1 tablespoon granulated sugar
1 teaspoon garlic powder
1 teaspoon ground black pepper
½ teaspoon ground dry mustard
½ teaspoon ground cumin
½ teaspoon ground ginger

Directions:
Preheat grill to medium heat (350 degrees F). Lightly oil grill grate.
Mix rub ingredients together in small bowl. Sprinkle pork chops with rub and massage into meat on both sides. Let chops rest for 5 minutes.
Place chops on grill & grill 6-8 minutes on each side. Remove from grill when pork reaches an internal temperature of 145 degrees. Do not overcook. Pork chop will continue to cook slightly after removing from the grill. Cover with foil, let rest 5-10 minutes before serving.
Serves 4
From prep to table 34 minutes

Orange Smoked Pork Chops

Ingredients:
2 Smoked Pork Chops
Orange Marmalade

Directions:
Preheat oven at 350 degrees F. Place smoked pork chops in heavy oven proof skillet or cast iron pan. Bake for 5 minutes per side.

Spread orange marmalade on top side of chops. Marmalade will cook down and caramelize on top and around it. Bake to internal temperature of 145 degrees.

Remove and serve immediately.

Servings 2
From prep to table 20 minutes

Smoked Pulled Pork Sandwiches

Ingredients:
Smoked Pulled Pork
Brioche Hamburger Buns
Grandma’s Original Cole Slaw
Saddleback BBQ Sauce
Sliced Cheese – your choice

Directions:
Warm the smoked pulled pork. Toast the brioche hamburger buns. Place the slice of cheese on the bottom bun. Stack the hot smoked pulled pork next, then spoon a layer of cole slaw on the pulled pork. Spread a layer of BBQ sauce on the bun top.
Serve with your favorite salty chip.

8/12/21 Mert’s Lunch – Sausage Parmesan

Ingredients:
equal amounts Mert’s Hot Italian Sausage & Mert’s Sweet Italian Sausage to make 1/3 lb patties
for 4 patties = 21 oz (10.5 oz each flavor)
for 6 patties =2 pounds (1 lb each flavor)
1 jar your favorite pasta sauce (Mert’s crew likes the roasted garlic pasta sauce)
1 8 oz shredded mozzarella cheese
Grated parmesan cheese – to taste
Hamburger buns (optional)

Directions:
Mix the two flavors of Italian sausage together. Make the desired number of 1/3 pound patties (or smaller or larger – whatever you prefer). Pre-heat a skillet to medium high heat. Cook the patties 4 minutes to a side. Drain grease.
Turn down skillet to medium heat to simmer. Pour pasta sauce over patties – turn over patties, to ensure both sides have pasta sauce on them. Simmer slowly in covered skillet until patties are 145 degrees internal temp. Do not overcook.
Turn down skillet to low. Ensuring that both sides of patties still have sauce on them, sprinkle shredded mozzarella on top side. Then sprinkle grated parmesan on top of that. Cover and slow simmer until cheese is melted.
Serve as a sandwich on a toasted hamburger bun, or serve on a plate with a little more sauce ladled over it and eat it with a fork along with garlic bread or cooked spaghetti.
Mert’s associates eat this both ways – as a sandwich and just plain on a plate with knife and fork. A favorite amongst all of them! Easy and delicious.
Serves the number you desire
From prep to table 20 minutes

Grilled Country Style Pork Ribs

Ingredients:
½ cup burgundy wine
¼ cup your choice barbeque sauce, plus more for basting
¼ cup cider vinegar
¼ cup hot pepper sauce
2 tablespoons Worcestershire sauce
2 tablespoons prepared yellow mustard
4 pounds country-style pork ribs
1 tablespoon onion powder
1 tablespoon garlic powder

Directions:
Stir wine, barbeque sauce, cider vinegar, hot pepper sauce, Worcestershire sauce and mustard together in bowl until well mixed. Place ribs in a baking dish; pour Burgundy wine mixture over ribs and coat completely.
Mix onion powder and garlic powder together in a bowl. Dust ribs with powder mixture; let marinate 2 hours, turning once.
Preheat grill for medium-low heat and lightly oil the grate to prevent sticking.
Grill ribs, covered, over indirect heat on the preheated grill for 45 minutes, turning once. Baste with barbeque sauce and grill until meat is tender, about 15 more minutes, turning and basting frequently.
Prep time 15 minutes
Marinating time 2 hours
Cooking time 1 hour
Serves 6