We are so excited to announce that Whiskey River BBQ and our Sweet & Smoky Chipotle BBQ Sauce has been featured in the recipe section of Outdoor Gourmet's Fish Tales Blog! Woo-Hoo!! As you may recall; Whiskey River BBQ featured Outdoor Gourmet's 6 Flavor Sample Grilling Planks in our January product review giveaway. Here is the featured article...enjoy!
Oven-Planked Pork Chops + Smoky Chipotle Glaze
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Tyler’s Man-Food: Pork Chop Dinner
Makes 2 Servings
Pork chops have been one of my favorites since I was little. It’s the type of food that reminds me of my grandma, summer and all things happy and bright. The only thing missing from this dish might be the applesauce on top. (We’ll save that recipe for later). I was lucky enough to try some samples that our friends from Whiskey River BBQ sent. I would highly recommend going to their Etsy Shop and trying out her sauces and dry rubs. Whiskey River’s Sweet & Smoky Chipotle BBQ Sauce is to die for! It really adds an extra pop of flavor to your taste buds.
Ingredients:
1 Cedar grilling plank
2 Boneless pork chops (bone in will work too).
4 Mushrooms
3 Scallions
½ tsp of olive oil
2 oz. of Whiskey River’s Sweet & Smoky Chipotle Sauce (or your favorite BBQ sauce)
1 Tomato for garnish
Method:
1. Soak your Outdoor Gourmet Cedar plank in water for an at least one hour.
2. Preheat oven to 350 degrees Fahrenheit. Wash mushrooms quickly under running water; drain on paper towels. Finely chop mushrooms and scallions; place them in a medium saucepan. Sautee the mushrooms and onions over medium heat; cook till tender. Place in bowl for later use and cover with foil.
Place your two boneless pork chops in the same medium saucepan that you used for the mushrooms and onions. Sear each side for 5-8 minutes or until golden brown. When each side has been seared, transfer them to your plank.
Place your pork chops in the oven and set the timer for 15 minutes. Remember to place a tray below the plank to catch the drippings. When timer goes off, take the Whiskey River Sweet & Smoky Chipotle BBQ Sauce and coat the pork chops. Don’t go light on the sauce; put a good amount on the pork chops. When done, place pork chops back in the oven and cook for another 15 minutes.
Place pork chops on a plate and garnish with tomatoes and quinoa with corn and scallions.
Best served hot.
Welcome To Your Weekend!
-Tyler Hanson
Tyler is on staff at Outdoor Gourmet, when he isn’t coordinating promotions or selling grilling planks, he is tasked with product R&D and grilling experiments.
What a great recipe...I can't wait to try it! Be sure to check out the fabulous products Outdoor Gourmet has to offer then head over to Whiskey River BBQ's shop and snag you a bottle of that awesome sauce! Until next post...
...keep cookin' y'all!
Makes 2 Servings
Pork chops have been one of my favorites since I was little. It’s the type of food that reminds me of my grandma, summer and all things happy and bright. The only thing missing from this dish might be the applesauce on top. (We’ll save that recipe for later). I was lucky enough to try some samples that our friends from Whiskey River BBQ sent. I would highly recommend going to their Etsy Shop and trying out her sauces and dry rubs. Whiskey River’s Sweet & Smoky Chipotle BBQ Sauce is to die for! It really adds an extra pop of flavor to your taste buds.
Ingredients:
1 Cedar grilling plank
2 Boneless pork chops (bone in will work too).
4 Mushrooms
3 Scallions
½ tsp of olive oil
2 oz. of Whiskey River’s Sweet & Smoky Chipotle Sauce (or your favorite BBQ sauce)
1 Tomato for garnish
Method:
1. Soak your Outdoor Gourmet Cedar plank in water for an at least one hour.
2. Preheat oven to 350 degrees Fahrenheit. Wash mushrooms quickly under running water; drain on paper towels. Finely chop mushrooms and scallions; place them in a medium saucepan. Sautee the mushrooms and onions over medium heat; cook till tender. Place in bowl for later use and cover with foil.
Place your two boneless pork chops in the same medium saucepan that you used for the mushrooms and onions. Sear each side for 5-8 minutes or until golden brown. When each side has been seared, transfer them to your plank.
Place your pork chops in the oven and set the timer for 15 minutes. Remember to place a tray below the plank to catch the drippings. When timer goes off, take the Whiskey River Sweet & Smoky Chipotle BBQ Sauce and coat the pork chops. Don’t go light on the sauce; put a good amount on the pork chops. When done, place pork chops back in the oven and cook for another 15 minutes.
Place pork chops on a plate and garnish with tomatoes and quinoa with corn and scallions.
Best served hot.
Welcome To Your Weekend!
-Tyler Hanson
Tyler is on staff at Outdoor Gourmet, when he isn’t coordinating promotions or selling grilling planks, he is tasked with product R&D and grilling experiments.
What a great recipe...I can't wait to try it! Be sure to check out the fabulous products Outdoor Gourmet has to offer then head over to Whiskey River BBQ's shop and snag you a bottle of that awesome sauce! Until next post...
...keep cookin' y'all!
