Pork Chops on the Fire Pit
- muleequestrian
- Jun 18
- 2 min read
A typical weekend around here is getting an open fire going in the pit. Time to get the grub on ! This was one of the last summers I had with my old dog Mira. The wood burning in the pit is seasoned oak, because it burns hot with lower flames.
I get a plate of boneless pork chops ready to go with butter and olive oil drizzled on. Spices are smoked paprika and lots of black pepper, with some crushed red pepper flakes sprinkled on.
Mashed potatoes and butter with milk are started next. Black pepper and minced garlic are the add ins.
The pork chops are fried in olive oil to keep them moist and prevent drying out.
Pork chops ready to go.
A small pot of brown gravy is next. It’s a simple recipe.
2 tablespoons pan drippings
2 tablespoons all-purpose flour
1 cup milk
1 cup water
salt and pepper to taste
Immediately after removing roasted meat from its pan, drain off drippings, reserving 2 tablespoons in the pan.
Sprinkle flour over drippings; cook and stir over medium heat until brown. Gradually stir in milk, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in water.
Increase heat to medium-high; cook, stirring constantly, until gravy thickens, about 10 minutes. Season with salt and pepper.
Asparagus is the side dish of the day other than potatoes. It gets simmered in unsalted butter. Sometimes asparagus can be a little bitter, so I like to sprinkle a dusting of brown sugar over it.
Dinner is plated up and paired with a cool glass of Chardonnay because of the creamy potatoes.
Since the neighbors were over, I started up some ribs on the grill as a second main dish.
After the ribs are cooked tender, they were smothered in warm barbecue sauce and ready to go.
The ribs are excellent with Guinness.
Comments