Ingredients
4 double bone in pork chops
3/4 canola salad oil
1/2 Worcestershire Sauce
1 BOU Chicken Bouillon Cube
1 Texas Java Rub
6 fresh bay leaves
2 Big Green Egg Cedar Planks, soaked, size 15”x5½”
Preparation
Notes
Soak the planks for at least 2 hours in water prior to grilling.
If the sides of the Cedar Plank start flaming – spray the edges only with water (spray only the plank—do not water spray the Pork Chops)
Directions
Combine the salad oil, BOU Cube and Worcestershire sauce. Blend well in a blender for approximately 45 seconds.
Place the pork chops in a rectangular pan — Pour the BOU flavored oil over the chops & top with bay leaves. Turn the chops over to assure they are totally coated — Marinate 3-4 hours.
Remove from the marinade. Drain lightly & season both sides liberally with java rub.
Place seasoned pork chops on the warmed Green Egg Cedar Plank down the center.
Set the Cedar Plank on the grill over a medium high to high heat. Cook the pork chops to an internal temperature of 130-145˚F. Check temperature at 15 minutes. Serve & enjoy!
