TOP LOIN CHOP
Top loin chops are cut from above the loin chop and are boneless, lean and versatile. A 1 1/4-inch-thick top loin chop is often called the America’s Cut.”
4, 6-oz. boneless pork top loin chops, 1-in. thick
1 tsp. coarse salt
4 slices bacon, preferably maple-flavoured
4 tbsp. barbecue sauce
1/2 c. lager beer
1 tsp. canola oil
1/2 c. reduced-sodium chicken broth
Preheat oven to 400°F.
Season pork with salt. Wrap bacon around edge of each chop; secure with wood toothpick. Combine 4 tbsp. barbecue sauce and 1/2 c. lager beer (or non-alcoholic beer).
Heat oil in large ovenproof skillet over medium-high heat. Stand chops bacon-side down in skillet, lean against side of pan if needed. With tongs, turn chops along bacon-wrapped edges to lightly brown bacon, about 3 1/2 min. (about 45 sec. to brown each section). Place chops, flat side down, in skillet; cook until underside is lightly browned, about 1 min. Turn chops over. Spread equal amount of beer/barbecue mixture over top of each chop, letting excess run into skillet.
Place skillet with chops in oven and bake for 10 min. or until internal temperature on a thermometer reads
145°F. Transfer each chop to a dinner plate and let stand while making sauce.
Drain fat from skillet, leaving browned bits. Heat skillet over high heat until hot. Add broth and bring to a boil, scraping up browned bits with wooden spoon; boil until reduced by half, about 2 min. Top each chop with spoonful of sauce and serve hot.
1-1/2 pounds Ground Lamb
4 teaspoons Worcestershire sauce
1 tablespoon balsamic vinegar
1-1/2 teaspoons garlic salt
1 teaspoon each ground pepper and dried thyme leaves, crushed
4 hamburger buns, toasted lettuce leaves
tomato slices mustard and catsup
Makes: 4 servings Preparation time: 10 minutes Marinate time: 1 hour
Grill time: 8 minutes
1. In large bowl, blend together lamb, Worcestershire sauce, balsamic vinegar, garlic salt, pepper and thyme. Cover and refrigerate for 1 hour, allowing ﬂavors to blend.
2. Form into four 3/4-inch-thick patties.
3. Grill over coals covered with grey ash 4 to 5 minutes per side.
4. Serve on buns with lettuce, tomato slices and condiments as desired.