Hot or cold weather, my family has some really bad habits, they like to eat. They like to eat several times a day; the weather does not affect them. Someone has to make dinner; you guessed it, it's me.
Pork Chops with Garlic Relish sounds, looks and tastes like a lot of effort goes into this dish, but just between me and you, it couldn't be more effortless. Since so many of you shared your undying love of garlic with me recently, the garlic relish will put you in seventh heaven!
Watch I'll show you...
Garlic Relish -
4 large heads garlic, each cut in half crosswise
1/4 cup plus a couple of drizzles of extra virgin olive oil
1/4 Vidalia onion, finely chopped
1/4 teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
Preheat the oven to 300 degrees F.
Drizzle a little bit of olive oil on the cut side of the garlic heads, then sprinkle them with a little salt and pepper. Place the garlic heads cut side down in a small foil lined baking dish. Add the onion and drizzle the remaining 1/4 cup of olive oil over the onion. Cover tightly with aluminum foil and bake for 1 hour.
Remove the onion and garlic from the oil and squeeze the softened garlic cloves into a medium bowl. Mash with a fork until smooth.
This is what happens when I turn my back to get a fork. A.J. grabs one of the cut garlic heads and goes after the roasted garlic like it's his last meal.
Stir the Worcestershire and lemon juice into the mashed garlic and continue stirring until smooth and creamy. Season with 1/4 teaspoon of salt and 1/4 teaspoon freshly ground black pepper. The garlic relish will in the refrigerator in a sealed container for about 2 weeks.
4 bone-in center cut pork chops
Seasoning of your choice, we used Emeril's Essence - recipe follows
Preheat a grill to medium-high. Spray grates with non-stick cooking spray. Liberally season the pork chops and gently rub seasoning into the meat with your fingers. Place the chops on the grill, sear on each side, approximately 5 minutes per side. Move the chops to indirect heat and continue cooking on both sides until a meat thermometer reaches 150 to 155 degrees F, approximately 7 minutes per side.
Serve pork chops with garlic relish slathered on top. It doesn't get much more effortless than this.
Oh, you saw the biscuit? I'll have this tasty little devil for you Friday.