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Pork Steaks with Spicy Monroe County Vinegar Dip by Steven Raichlen

Pork Steaks with Spicy Monroe County Vinegar Dip by Steven Raichlen


Serves 4

For the Spicy Monroe County Vinegar Dip:

8 tablespoons (1 stick) butter
2 cups apple cider vinegar
2 tablespoons freshly ground black pepper
2 tablespoons granulated white sugar or brown sugar
1 tablespoon cayenne pepper
1 tablespoon coarse salt (sea or kosher)
1 tablespoon your favorite hot sauce

For the pork:

2 pounds thin-cut pork chops or pork shoulder steaks (blade steaks)

Coarse salt (sea or kosher) and cracked or coarsely ground black peppercorns

1. Make the dip: Melt the butter in a heavy saucepan over medium-high heat. Add the vinegar, pepper, sugar, cayenne, salt, and hot sauce. Reduce the heat and gently simmer for 3 minutes, whisking to dissolve the sugar and salt. Remove the dip from the heat and let cool slightly.

2. Generously season the pork chops on both sides with salt and pepper. Keep the Vinegar Dip warm in a saucepan.

3. Build a fire in your Arteflame. Brush and oil the cooking surface.

4. Arrange the pork chops on the Arteflame and grill until sizzling, browned, and cooked through, about 4 minutes per side. Start basting or mopping the steaks with Vinegar Dip once you turn the meat. When the pork chops are cooked, hold them one-at-a-time with tongs and plunge them into the Vinegar Dip, turning to coat both sides. Gluttons for punishment can dip twice, spooning a little extra dip on top before serving.


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