Lunchbreak: Grilled sweet and tangy pork chops, prepared by chef Pat Neely

Midday News
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Chef Pat Neely

Chef Pat Neely is participating in a demo at the National Restaurant Association’s World Culinary Showcase taking place at the National Restaurant Association Restaurant, Hotel-Motel Show at Chicago’s McCormick Place from May 21-24.

Grilled Sweet and Tangy Pork Chops

4 (1 1/2-inch thick) center cut bone in pork chops
Neely's Seasoning Salt
Sweet and Tangy Glaze

Seasoning Salt

2 Tablespoons kosher salt
1 Tablespoon onion powder
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/4 teaspoon celery seed
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika

Mix the salt, onion powder, black pepper, garlic powder, celery seed, cayenne, and smoked paprika in a small bowl.
You can store the remaining Seasoning Salt in an airtight container for up to 6 months.

Sweet and Tangy Glaze

1/4 cup apple cider vinegar
1/4 cup real maple syrup
2 Tablespoons ketchup
2 Tablespoons Dijon mustard
1 dash Worcestershire sauce
1 dash hot pepper sauce (recommended: Tabasco)
Kosher salt and freshly ground black pepper

In a small bowl, mix together the apple cider vinegar, maple syrup, ketchup, mustard, Worcestershire, and hot sauce. Season with salt and pepper, to taste, and refrigerate if not using immediately.

Preheat the grill to medium-high heat. Season the pork chops lightly on both sides with the Seasoning Salt. Remember, we aren't rubbing the chops. Grill the chops for 5 to 7 minutes per side. Brush them with the Sweet and Tangy Glaze the last 5 minutes of grilling. Internal temperature should register 145 degrees F on an instant-read thermometer. Remove the chops from the grill to a serving platter and allow them to rest for 5 minutes before serving.

Grilled Broccoli
2 large heads broccoli, cut lengthwise
1/2 cup extra-virgin olive oil
1/2 teaspoon red pepper flakes
2 Tablespoons Neely's Dry Rub
1/4 cup white wine vinegar
Kosher salt and freshly ground black pepper
4 cloves garlic, chopped

Bring a large pot of salted water to a boil over medium-high heat.  Add the broccoli and blanch until it turns bright green, then remove to a large bowl of ice water to shock and to stop the cooking.  Drain the broccoli and dry well with paper towels.  Put the broccoli into a large resealable plastic bag. Whisk the olive oil, red pepper flakes, Neely's Dry Rub, white wine vinegar, salt, pepper, and garlic together in a small bowl. Pour over the broccoli and seal the bag. Let marinate for 30 minutes. Preheat the grill to medium heat.  Remove the broccoli from the bag, letting the excess marinade drip off.  Put on the grill and cook until lightly browned and fork tender, about 4 minutes.
Transfer the broccoli from the grill to a serving platter and serve.

Dry Rub:

8 oz paprika

4 oz sugar

2 t onion powder

-Mix all ingredients together in a bowl; there will be extra


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