Elegant Pork Parmesan
Elegant Pork Parmesan because great taste, easy preparation and a beautiful presentation hits all the right notes for camping, tailgating, a great dinner for guests or just because… 30 minutes and just 5 ingredients made it easy and Chef of the Future Floribbean Rub and Seasoning made it delicious.
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana 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…
Elegant Pork Parmesan
A Wood Pellet Grill Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes at 400 degrees (205c)
Grill: Louisiana Wood Pellet Grill
Pellets: Pacific Pellet Gourmet BBQ Pellet Gourmet Blend
Link to Video: http://datenightdoins.com/video-elegant-pork-parmesan/
Ingredients: Elegant Pork Parmesan
- 1 3lb. boneless pork loin
- 1 24oz. jar of your favorite pasta sauce
- 4 thick slices Provolone cheese
- 2 cups shredded Parmesan cheese
- Chef of the Future Floribbean Rub & Seasoning, to taste
- 2 teaspoons olive oil
Elegant Pork Parmesan
A Wood Pellet Grill Recipe
Our Ingredients
Cooking Directions: Elegant Pork Parmesan
Slice pork loin into chops and season both sides of chops with Chef of the Future Floribbean Rub. Heat olive oil in large cast iron skillet and brown chops on both sides, pour pasta sauce over pork. Lay cheese slices over sauce and sprinkle on Parmesan and seasoning, to taste. Place onto the grill @ 400 degrees (205c) for 30 minutes.
When the meat reaches an internal temperature around 145 degrees (62c) U.S.D.A. safe pull it off, cover it and let it rest for 5 to 10 minutes before serving. Keep in mind that the meat will continue cooking for another 5 to 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 degrees (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.
Elegant Pork Parmesan
A Wood Pellet Grill Recipe
Season
Brown the Chops
Cover with your Sauce
Elegant Pork Parmesan
A Wood Pellet Grill Recipe
Layer with Cheese
Top with Parmesan and Season
Onto The Louisiana Grill
Elegant Pork Parmesan
A Wood Pellet Grill Recipe
It’s Ready!!!
Cooking In the Oven: Elegant Pork Parmesan
I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time. It is the same thing, time and temperature is what it is all about. The Grill is just like your oven except it uses wood pellets and has wheels. Place into the oven @ 400 degrees (205c) for 30 minutes.
Elegant Pork Parmesan
A Wood Pellet Grill Recipe
Looking Good
Let’s Eat!!!
Elegant Pork Parmesan
A Wood Pellet Grill Recipe
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, 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 even do 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
http://datenightdoins.com
Facebook
Twitter
Youtube Channel
Pintrest
Flipboard
If you enjoy our recipes you can help support us by Subscribing to us on YouTube.
Our Thanks To:
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com
Lodge Cast Iron
www.lodgemfg.com
Chef Of The Future Brand Seasoning
https://www.chef-ofthefuture.com/
973 780 5895
info@chef-ofthefuture.com
Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/
Our Cutlery Provided By:
- 1 3lb. boneless pork loin
- 1 24oz. jar of your favorite pasta sauce
- 4 thick slices Provolone cheese
- 2 cups shredded Parmesan cheese
- Chef of the Future Floribbean Rub & Seasoning, to taste
- 2 teaspoons olive oil
- Slice pork loin into chops and season both sides of chops with Chef of the Future Floribbean Rub. Heat olive oil in large cast iron skillet and brown chops on both sides, pour pasta sauce over pork. Lay cheese slices over sauce and sprinkle on Parmesan and seasoning, to taste. Place onto the grill @ 400 degrees (205c) for 30 minutes.
- When the meat reaches an internal temperature around 145 degrees (62c) U.S.D.A. safe pull it off, cover it and let it rest for 5 to 10 minutes before serving. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
