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Pork chops w/oregano & olive oil

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Post Mon Jul 15, 2013 11:00 am
ScreamingChicken BBQ Deputy
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Posts: 7500
Location: Stoughton, WI
Recently I saw an episode of America's Test Kitchen that pointed out that many herbs are oil-soluble. I had some regular pork chops so after hitting them with some salt and pepper I added some dried oregano and a splash of olive oil, and then I put them in the fridge overnight.
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I used a medium-low direct fire and didn't have too much trouble with flareups.
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While the oregano flavor wasn't overpowering it was definitely noticeable, so apparently the olive oil did its thing. Next time I try this I'm going to use fresh herbs instead to see what happens.
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Post Mon Jul 15, 2013 5:19 pm
BubbaQue well done
well done

Posts: 653
Location: Panama City Beach, Fl.

I love pork because it seems to take on flavors easily. I guess that's why pork sausage taste best. Pork tenderloin is my go to cut and I still love rosemary and garlis. I make an emulsion with garlic, fresh rosemary, and olive oil in my small processor. Rub the tnderloins and let them sit for a while in the frig. I salt and pepper just before putting them on the grill. Simple, easy, and always fits the bill.
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Post Mon Jul 15, 2013 6:58 pm
CharredGriller User avatar
BBQ Deputy
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Posts: 5865
Location: Central Alberta, Canada
BubbaQue wrote:
I love pork because it seems to take on flavors easily. I guess that's why pork sausage taste best. Pork tenderloin is my go to cut and I still love rosemary and garlis. I make an emulsion with garlic, fresh rosemary, and olive oil in my small processor. Rub the tnderloins and let them sit for a while in the frig. I salt and pepper just before putting them on the grill. Simple, easy, and always fits the bill.


Pork chops and pork steaks are my go-to cuts - I tend to grill them more than other meats although that's changed a bit. What I like them best for is testing new rubs and marinades because they take on flavors as BubbaQue described.

Brad - nice job on the pork chops! The oregano trick is good and dried oregano has a more concentrated flavor than fresh, too, so you might actually get milder results with fresh oregano (unless you get the Greek stuff). Rosemary is also oil-soluble so it would be a good herb to try, too. In fact, I believe a lot of the Mediterranean herbs are oil-soluble - and I also believe that the aromatic oils in most herbs are oil-soluble to varying degrees.
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