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Heritage pork is very expensive, but I took advantage of a good "sale" and we have been enjoying some great chops.

No matter whether it is believed these to be true Berkshire, you would be asking for more bourbon and smoked potatoes to go with them.

These were 1 1/2" (3.81 cm) thick. Giggidy! I used my quick pork marinade and grilled them over hickory wood, served with smoked potatoes.

This label was on the packaging


On the grill


Done


We hope you enjoyed the pics

Ive found the berkshire chops to be some of the best ive ever had. Yours look great. Can you share the marinade? Im looking for something new to try.

For two chops:

2 tblsp Olive oil
2 tblsp Fish sauce (I prefer Red Boat Nuoc Mam Nhi)
4 cloves garlic (crushed)
3 sprigs fresh thyme

Marinate for 30 - 45 minutes on the counter in a ziploc bag.

When they go on the grill I like to get as much of the garlic and thyme on them as possible, but don't pour it on or it will flare up.

I've not heard of adding fish sauce to a pork chop, sounds very tasty, does it enhance flavour ?

ped wrote:I've not heard of adding fish sauce to a pork chop, sounds very tasty, does it enhance flavour ?

Absolutely, it adds all of the salty savory flavor. I stay away from the brands that add sugar and hydrolyzed vegetable oil. The brand I use is nothing but virgin press anchovies, water and salt.

They're some chops, I'm sure they tasted good!

Phil

Thanks for the marinade recipe. Im off to find me some fish sauce and then I'll give it a go.

Fish sauce is a definite with pork or bland beef cuts. I've never seen Red Boat in Canada but apparently it's the best. I tried fermented shrimp paste once though on the same principle and did it wrong; tasted like a pig got into the crab bait.