Cedar Plank Pork Chops Recipes

Steps:

• Soak a cedar plank in water overnight. (Weigh it down with cans or something else heavy to keep it submerged.)
• Heat grill to medium, and brush grates clean. Season pork with salt and pepper.
• Place pork on soaked cedar plank. Grill pork on plank over direct heat with lid closed (the grill should reach 425 degrees on a grill thermometer), until an instant-read thermometer inserted into the center of the pork loin reaches 138 degrees, 50 to 55 minutes.
• Remove pork from plank and let rest for at least 10 minutes before slicing. Serve warm or at room temperature with salsa.

Steps:

• Notes: Soak the planks for at least 2 hours in water prior to grilling. If the sides of the Cedar Plank start flaming -- spray the edges only with water (spray only the plank-do not water spray the Pork Chops).
• Combine the salad oil, BOU Cube and Worcestershire sauce. Blend well in a blender for approximately 45 seconds.
• Place the pork chops in a rectangular pan - Pour the BOU flavored oil over the chops & top with bay leaves. Turn the chops over to assure they are totally coated - Marinate 3-4 hours.
• Remove from the marinade. Drain lightly & season both sides liberally with java rub.
• Place seasoned pork chops on the warmed Green Egg Cedar Plank down the center.
• Set the Cedar Plank on the grill over a medium high to high heat. Cook the pork chops to an internal temperature of 130-145˚F. Check temperature at 15 minutes. Serve & enjoy!

Steps:

• Immerse plank in water, placing a weight on top of plank to keep it submerged. Soak 4 hours.
• Heat grill to medium heat. Mix barbecue sauce, teriyaki sauce and orange zest until blended. Reserve half the barbecue sauce mixture for serving with the cooked meat. Brush top of plank with oil; top with meat. Place on grate of grill; cover with lid.
• Grill 1 hour or until meat is done (145°F), turning and brushing with remaining barbecue sauce mixture for the last 20 min. Remove meat from grill; cover loosely with foil. Let stand 3 min.
• Transfer meat to cutting board. Discard plank. Cut meat into thin slices. Serve with reserved barbecue sauce mixture.

Steps:

• *Notes*
• Soak the planks for at least 2 hours in water prior to grilling.
• If the sides of the Cedar Plank start flaming -- spray the edges only with water (spray only the plank-do not water spray the Pork Chops)
• *Directions*
• Combine the salad oil, BOU Cube and Worcestershire sauce. Blend well in a blender for approximately 45 seconds.
• Place the pork chops in a rectangular pan - Pour the BOU flavored oil over the chops & top with bay leaves. Turn the chops over to assure they are totally coated - Marinate 3-4 hours.
• Remove from the marinade. Drain lightly & season both sides liberally with java rub.
• Place seasoned pork chops on the warmed Green Egg Cedar Plank down the center.
• Set the Cedar Plank on the grill over a medium high to high heat. Cook the pork chops to an internal temperature of 130-145˚F. Check temperature at 15 minutes. Serve & enjoy!