It continues to be a season of grilling while still trying to preserve time to play pool with guests before and after dinner. I'm working, perhaps, from a limited set of options while trying to avoid suppers that have a lot of involved prep and/or long monitored cooking processes. Hence, some repetition in the dinner menus these last few weeks. Tonight's grilled blackened pork chops had one new twist: they were meant to be in the general vein of the seldom-seen tomahawk pork chops. The meat cooked up pretty perfectly and was delicious together with baked sweet potato and steamed Brussels sprouts.
Guidance for grilling these pork chops based on "Molasses-Mustard Glazed Pork Chops," adapted by Nick Kindelsperger from Bobby Flay's Grill It! Found online at SeriousEats.com.
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