CEDAR PLANKED PORK CHOPS

Recipe courtesy of Anthony C. Seta in partnership with BOU Brands.

Ingredients

• 4 double bone-in pork chops
• 3/4 cup canola oil
• ½ cup Lee & Perrin’s Marinade for Chicken
• 1 BOU Chicken Bouillon cube
• BOU Java Rub (see recipe below)
• Fresh bay leaves
• 2 Big Green Egg Cedar Planks, soaked

Instructions

1. Soak the planks for at least 2 hours in water prior to grilling.
2. Combine the salad oil, BOU Chicken Cube and Lea & Perrin’s. Blend well for approximately 45 seconds.
3. Place the pork chops in a shallow pan; pour the BOU-flavored oil over the chops. Top with bay leaves. Turn the chops over to ensure they are totally coated. Marinate 3 to 4 hours; remove from the marinade and drain. Season both sides liberally with BOU Java Rub.
4. Set the EGG for indirect cooking at 400°F/204°C. Place the soaked planks on the EGG for 30 seconds; flip the planks and add the seasoned chopsto the planks. Cook to the desired doneness (the internal temperature for the pork chops should reach 130 to 145°F – check temperature at 15 minutes).

Note: If the sides of the cedar plank start smoldering, spray the edges only with water (spray only the plank – do not spray the chops)

Serves 4

BOU Java Rub Ingredients

• 2 BOU Chicken Bouillon Cubes
• ¼ cup espresso coffee, finely ground
• 2 tbsp lemon zest, finely grated
• ½ cup brown sugar
• 2 tbsp sea salt
• 1 tbsp granulated garlic
• 1½ tsp coriander, ground
• 3 tbsp chipotle chili powder
• 2 tbsp black pepper, freshly ground
• 3 tbsp smoked paprika
• 1 tsp roasted cumin, ground
• 1½ tbsp unsweetened cocoa powder
• 1 tsp dry mustard
• 1½ tbsp ancho chili powder

BOU Java Rub Instructions

1. Combine all ingredients in a blender for about 45 seconds.
2. Place into a storage container with a lid; store in a cool dry place