Sunday, June 18, 2017

Meal No. 1851: Texas Thick-Cut Smoked Pork Chops

The Roediger House is enjoying the delightful surprise of an unanticipated summer visit by Tim Schwarz. Although he graduated ten years ago from the masters program I directed at Wake Forest University, and moved down to New Orleans to be an excellent educator at such a critical time, he has been a regular and reasonably frequent visitor back here. That's included quite a few Thanksgivings and plenty of summer visits. But it had been over a year and a half since he last made his way here, so it's a great reunion. Thanks to a significant change in his eating habits, he's gone with a ketogenic diet and so the dinner I made Thursday night was meant to complement that. On our plates: Texas thick-cut smoked pork chops with Virginia Pruitt's perfect barbecue sauce, along with fresh steamed broccoli and a new recipe for cheese sauce. The pork chops were very nearly perfect, and darned incredible...and over two inches thick. It was a fine meal.

"Texas Thick-Cut Smoked Pork Chops," by Ashley Moore. In Cook's Country, June/July 2016, p. 4-5.

"Virginia Pruitt's Perfect Barbecue Sauce," by Fred Thompson of Grillin' with Gas. Recipe found on

"Broccoli with Cheese Sauce," from Ree Drummond, the Pioneer Woman. Published 23 February 2015.

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