Grilled Pork Chop, Semi Sweet and totally Savory!!

                                           

In yesterdays post I mentioned "Greek Yogurt" in the "Tandoori Recipe" marinade. Just about every country has there version of "Greek" or "Greek Style Yogurt", I said "Greek" because I use a product from Greece, by all means one can use a "Greek Style Yogurt". What makes it different from the yogurts we see on the shelves of the supermarket is that it is strained. In Western Europe and the U.S., strained yogurts has become increasingly popular because it is richer in texture than unstrained yogurt, but low in fat. Since straining removes whey, strained yogurt is higher in protein and lower in sugar and carbohydrates than unrestrained yogurt. The consistency is between a thick cream and a soft cheese which makes it perfect to add as a binder or thickener. The flavor tends to be on the sourish side but not so that it is over powering, if one wishes a not sourish flavor Greek Style Yogurt will take on and meld wonderfully well with other flavors that from herbs, fruits, sauces ect......
In this application we will be marinading center cut boneless pork chops with that melt in your mouth goodness that is born from the creaminess of "Greek Yogurt" and the sweetness of pure "Maple Syrup".

Ingredients

3 Boneless Center Cut Pork Chops (2" thick)
1/4 cup Greek Yogurt
2 tbs Maple Syrup
2 tbs fresh sage
1 tsp powdered sage
2 tbs fresh chopped garlic
1 tsp garlic powder
1 tbs balsamic Vinegar
2 tbs Orange Zest
1/4 cup Water
2 tbs Olive Oil
S & P to taste

Trim off any excess fat from the chops rinse with cold water, pat dry with paper towel and set aside. In blender or food processor combine all ingredients (minus the pork chops)duh, blend together until semi smooth consistency, taste and adjust seasonings. Lightly season Pork Chops with S&P on both sides, place chops into a Ziploc gallon size bag, add marinade, massage marinade into chops, place bag in refrigerator, marinade 2 - 24 hours turning and massaging bag occasionally. Fifteen minute prior to cooking remove marinating chops from the refrigerator. Heat grill to med high. As grill is heating remove chops from the bag wiping off excess marinade but leave a light coating of the semi sweet yet totally savory goodness. Grill to sear and mark the chops over direct heat for 2-3 mins a side, move chops to indirect heat (375-400degrees) for 20-25 mins or until internal temp reaches 160 degrees, 180 if you want your chop dry and well done. Slice and present with Gnocchi and root veggies that have been steamed and roasted. Some might add nutmeg to either the marinade or grate atop the chops prior to serving, I did not because there is nutmeg in the Gnocchi recipe and nut meg can be very over powering. Garnish with chefinaude of fresh sage and pair this off with a 2010 Hahn Pinot Noir which we will discus very soon in a future post.
Until then enjoy this day and all the beauty it beholds!! Ciao for now.............