Recipe adapted from Kent Rollins. It originally appeared in A Taste of Cowboy: Ranch Recipes and Tails from the Trail by Kent and Shannon Rollins. Published by Houghton-Mifflin Harcourt.
Raised in Hollis, Oklahoma, near the banks of the Red River, Kent Rollins grew up around the cattle business helping his dad. Along with working cattle, cooking has always been a passion for Kent. From the skills he learned from his mom in the kitchen to years of Dutch oven cooking for hunters deep in the Gila Wilderness of New Mexico, Kent took to the trail with his business Red River Ranch Chuck Wagon Catering.
In addition to cooking for folks on the modern trail, Kent also takes pride in cooking out on the range for working cowboys. A fading tradition, he fills the boots of “Ranch Cookie” across the Texas, Oklahoma, New Mexico and Kansas areas during spring and fall gatherings.
Kent is an acclaimed chuck wagon cook and has made numerous television appearances including PBS, Food Network’s Throwdown with Bobby Flay and Chopped Grill Masters. His popular recipe and story contributions can also be enjoyed each month in Western Horseman Magazine. With a restored 1876 Studebaker wagon, Kent and his wife Shannon travel across the country catering for weddings, corporate events and heritage festivals while preserving a part of America’s history.
Ingredients
- 1 1⁄2 tbsp seasoned salt
- 1 1⁄2 tbsp coarse-ground black pepper
- 4 (1-inch-thick) bone-in pork chops
- Lime juice
- Meat tenderizer
- Green Chile-Chipotle Relish (recipe below)
Instructions
Combine the seasoned salt and pepper in a small bowl. Rub both sides of the pork chops generously with a splash of lime juice. Lightly coat each side of the chops with the meat tenderizer. Repeat with the salt mixture and rub in.
Place the chops on a dish, cover, and refrigerate for at least 4 hours, to let the seasonings absorb.
Bring the pork chops to room temperature. Set the EGG for direct cooking at 400°F/204°C.
Wrap the chops in tin foil and place on the EGG for 4-5 minutes per side. Remove the foil from the chops and grill on both sides for 2-3 minutes more, or until medium. Be careful not to overcook because pork easily dries out. Spread with the relish and serve immediately.
Makes 4 servings
Green Chile-Chipotle Relish Ingredients
- 1 (7-ounce) can chipotle peppers in adobo sauce
- 1 (10-ounce) can Ro*Tel Diced Tomatoes & Green Chiles, drained
- 1 (4-ounce) can green chiles
- 1 cup sugar
Green Chile-Chipotle Relish Instructions
Remove the chipotle peppers from the can and dice. In a medium saucepan, combine the diced chipotle peppers with adobo sauce with the Ro*Tel, green chiles and sugar. Cook over medium heat for about 10 minutes, stirring frequently, until the sauce thickens slightly and is warmed through. Cool to warm.
Tip: Be sure to save any unused relish; it goes great on eggs the next morning or a block of cream cheese for an appetizer!
Makes 3.5 cups