Monthly Archives: September 2013

BBQ Pork Chop Wrap

Entrees

 

  • BBQ Pork Chop Wrap4 (6-ounce) boneless pork loin chops, 3/4-inch thick
  • Salt and pepper, to taste
  • 1 cup barbecue sauce
  • 1/2 cup beer
  • 1-2 cans chipotle chiles, finely chopped
  • 8 flour tortillas
  • 1/2 cup shredded Cheddar cheese
  • Lettuce

Combine barbecue sauce, beer and chiles in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer 5-7 minutes or until slightly thickened. Remove from heat and set aside 1/4 cup for pork chops.

Heat grill to medium hot. Sprinkle both sides of pork chops with salt and pepper. Grill chops, uncovered, over direct heat 3-4 minutes until nicely browned on one side; turn and brush liberally with sauce. Grill 3-4 minutes until second side is browned. Turn and brush with sauce. Grill a few minutes more, brushing with sauce, until the internal temperature reaches 155 degrees. Transfer to cutting board; loosely cover with foil and let rest 5-10 minutes. Meanwhile, reheat remaining sauce and warm tortillas. Place lettuce on tortillas and add thinly sliced pork. Top with sauce and cheese. Serve open-faced or roll into wraps. Makes 8. 

 - Courtesy of Emmitt Smith, the NFL’s all-time leading rusher 

BBQ Pork Steaks

Entrees
  • BBQ Pork Steaks4 pork blade steaks (1 to 1 1/4-inches thick)
  • 1/2 cup barbecue sauce
  • 1/3 cup honey
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic salt
  • 1/2 teaspoon prepared mustard 

Place steaks on grill about 4 inches above medium-slow coals. Cook about 8 minutes on each side. Meanwhile, stir together remaining ingredients in a small bowl. Brush steaks with sauce and continue cooking 5 minutes more, turning and brushing with sauce. Transfer to plate and loosely cover with foil; let rest 5 minutes to reabsorb juices. Makes 4.

- Courtesy of Emmitt Smith, the NFL’s all-time leading rusher