If you are a fan of The F-Word, you know your Berkshire pork from Gordan Ramsay’s infamous backyard Berkshire’s, Trinny and Susannah. The flavor and texture of Berkshire pork sets it apart from other breeds. It has a distinctive, rich, buttery taste with unparalleled juiciness, tenderness and depth of flavor. When you cut into Berkshire pork you see dark red, rich color with exquisite intramuscular marbling.
Enough hype, on to the recipe…
INGREDIENTS AND INSTRUCTIONS:
Get one 8-ounce boneless pork chop per person (you can also French bone the chops which makes for a nicer presentation) and soak in 2 c. water, after having mixed the water with 2 T. salt. Brine for 5 minutes. Take out and pat dry. Season liberally, both sides, with Creole Seasoning, coarse French sea salt, and pepper. Prepare the grill. Grill the chops for five minutes over a very hot grill. Turn and brush the tops with BBQ sauce. Grill another five minutes, turn and coat the other side with BBQ. Grill one more minute each side for the BBQ to stick.
We like to serve with coleslaw or Brussel sprouts. Also goes great with mashed potatoes, apple chutney and cider mustard glaze.
