BBQ Pork Chops with Mushroom Escabeche

Step 1 -

Season pork chops generously with salt an hour before cooking and leave at room temperature or season the night before.

Step 3 -

When the oil is hot, add the mushrooms, it is ok if they pile up a little bit as we do not need the mushrooms to be crispy.

Step 4 -

Add a pinch of salt and cook the mushrooms down, stirring every couple minutes for about 5-7 minutes.

Step 5 -

Add shallots, scallions, garlic and thyme and continue to cook for 2-3 minutes.

Step 6 -

Add the vinegar and bring to a boil and then turn off the heat.

Step 7 -

Season to taste with salt, honey and more olive oil if desired.

Step 8 -

Remove the thyme sprigs and this can hold for a couple weeks in the refrigerator.

Step 10 -

While the chops temper to room temperature, get your fire started.

Step 11 -

When the grill is hot, sear each side of pork chops for 2-3 minutes to get nice color, keeping in mind not to burn the spices but to get close.

Step 12 -

Depending on the thickness of your chops you can finish cooking with indirect heat for another 3-5 minutes or when thermometer registers 135F for medium.

Step 13 -

If cooking stove top you can sear in a cast iron and finish in a 350F oven.

Step 14 -

Serve pork chops over a bed of spinach and garnish with mushroom escabeche