Ish got a new grill this week. It was time. Because, well, we didn’t have a grill. In fact, we haven’t had a grill in nearly 3 years!
Like I said, it was time. I was over the moon when our brand spankin’ new Weber Charcoal Grill. This meant we could grill chops, ribs, and veggies. I love, love, love grilled veggies.
I love using the grill.
There’s just something that screams “Summer!” about hubby outside grilling while the kids play in the pool. He’s pretty cute when he’s working on dinner….
But I digress. I’ve been craving smoked pork chops for months. MONTHS! They’re just so juicy and delicious, and they pair perfectly with my favorite brussels sprouts recipe.
If you haven’t tried brussels sprouts, you just may be surprised at how delicious they can be. I’m not a huge fan of whole sprouts, but I do love halved and shaved brussels sprouts. And, surprisingly, so does Smalls.
Grab a medium sized mixing bowl and add your preserves, coconut aminos, fish sauce, orange juice, garlic, salt, and pepper. Whisk everything together until thoroughly incorporated.
Place your chops in a gallon sized ziplock bag, and pour the marinade in. Seal the bag, squeezing out as much air as possible. Allow the pork chops to marinate in your refrigerator for at least 2 hours. Overnight is even better.
When you’re ready to cook, light your grill (we have a charcoal grill), and allow it to heat to 350 degrees. Our grill has a built-in thermometer, so this is easy to measure.
Stack your coals to one side of the grill and place the chops on the opposite side. Cover, close the vent, and allow to cook for 30 to 45 minutes, turning occasionally. You won’t get grill marks, but trust me, you’ll have a super juicy chop.
Pull your chops off the grill and allow to rest for 10 minutes before serving.
While Your Chops Rest, Make Your Shaved Brussels Sprouts:
Heat a sauté pan over medium-high heat. Add the Ghee and allow it to melt until it becomes shiny. Add your onion and sprouts, and sauté until your sprouts are bright green and your onions are translucent.
Drain the cranberries. Add the cranberries, pipettes, and garlic to the pan. Sauté until garlic becomes fragrant. Add salt and pepper to taste.