Lemon Pepper Pounded Pork Chops

Looking for a fresh approach to the classic pork chop? Check out this fun and delicious quick fire!

Enjoy!

Chef Eric

Instructions

1. 01

   Stabilize your grill at 400˚F and install a cast iron griddle at the highest portion of the Divide & Conquer® system. Set up the other side to be indirect.

2. 02

   Season the chops and place them in a gallon zip-top bag (1 chop per bag). Use a meat mallet and pound even to a ¼ inch thickness. Be careful no to hit the bone.

3.  

   Ingredients

   • 2 6 ounce Wooden Nickel Farms Pork Chop
   • 1 tablespoon Sweet Lemon Pepper, Lanes BBQ Seasoning
   • 1 teaspoon Kosher salt

4. 03

   Oil the cast iron and place the seasoned and pounded chops directly on the cast iron.

5.  

   Ingredients

   • 1 tablespoon Olive oil

6. 04

   Cook for 2 minutes then flip. Top immediately with marinara, mozzarella, and hand torn basil then slide the topped chops directly to the indirect side of the grill. Close the dome and cook for a few minutes until you reach an internal temperature of 145˚F and the mozzarella begins to melt.

7.  

   Ingredients

   • 1/2 cup Marinara sauce
   • 4 slices Mozzarella, 1/4 inch thick
   • 2 leaves Basil, hand torn

8. 05

   Transfer to a presentation plate of cutting board. Top with a bit more fresh basil. Serve whole or sliced and enjoy!!!