Pork Loin Chops with Creamy Mushroom Sauce, we found some nice pork loin chops. We had all the things we needed to make a creamy, delicious mushroom sauce and the addition of Chef of the Future Seasoning was just the perfect seasoning for the chops. Gave them a “Kiss of Smoke” then served with a creamy mushroom sauce and mashed potatoes…you’ll want to try this seasoning.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Backyard BBQ
A Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 5 minutes per side @ 400 degrees (204c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Green Mountain Apple Blend BBQ Pellets

Ingredients: Pork Loin Chops with Creamy Mushroom Sauce

• 5 boneless loin chops about an inch thick
• ½ lb. Baby Bell mushrooms, cut into small chunks
• 1 cup Half & Half
• 1/3 cup white wine or vegetable broth
• 2 Tablespoons flour
• 1 green onion or shallot, chopped fine
• Chef of the Future’s “Honey Garlic Bourbon” seasoning
• 3 Tablespoons sour cream

Backyard BBQ
A Pellet Grill Recipe

Directions: Pork Loin Chops with Creamy Mushroom Sauce

In medium lightly greased saucepot cook mushrooms in wine or broth until half of liquid is absorbed. Whisk Half & Half and flour into mushrooms. Add onions and seasonings. Stir constantly until desired thickness. If too thick add one teaspoon at a time of ½ & ½ as needed.

Season chops and put them on your hot grill grates for 5 minutes per side with a quarter turn at 2 ½ minutes for those nice grill marks or flavor bars as I think of them.

Preheat your Grill Grates to 400* (204c) and light your Wedgie for that “Kiss of Smoke“.

Place your chops directly onto the grill for 5 minutes per side with a quarter turn at 2 ½ minutes for those nice grill marks or flavor bars as I think of them.

When the chops reach an internal temp around 140* (60c) pull it off, cover it and let it rest for 5-10 minutes before serving. U.S.D.A. says safe temp is 145* (63c) Keep in mind that the meat will continue cooking for another 5-10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Backyard BBQ
A Pellet Grill Recipe

Backyard BBQ
A Pellet Grill Recipe

Backyard BBQ
A Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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They are “How To BBQ Picture Books

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