The Curious Pig’s Signature Pork Chop

Big Green Egg

Recipe courtesy of Scott Smith, owner and executive chef of The Curious Pig Scott Smith is the owner and executive chef of The Curious Pig. After running several successful restaurants, he felt passionate about creating something amazing in his hometown, Peachtree City, GA. The name behind The Curious Pig comes from a blend of Chef Scott’s favorite things. Curious comes from one of Scott’s favorite breweries, Creature Comforts. There are two things that inspired “Pig”. Chef Scott’s favorite restaurant, The Ravenous Pig is located in Orlando. For 15 years, Scott shared a bond with his dog, Pig, remembered as the sweetest and most loving companion. She was his best friend and had a huge impact on his life.

PREP TIME

EGG TEMP

500°F/260°C

COOK TIME

SERVINGS

Ingredients

Double cut pork chop
Your favorite BBQ rub
Salt and pepper to taste
1 cup (240 ml) of white wine
1/2 cups (120 ml) of green onions
1/2 cups (120 ml) of parsley
1 tablespoon (15 ml) thyme
1 tablespoon (15 ml) minced garlic
1 sticks of butter
1 tablespoon (15 ml) of cream
1 teaspoon (5 ml) of freshly squeezed lemon juice

Instructions

Step 1

Set the EGG for direct cooking at 500°F/260°C.

Step 2

Season the chops with the rub; add to the EGG and sear for 4 minutes on each side.

Step 3

Add the convEGGtor for indirect cooking at 350°F/176°C.

Step 4

Roast the chops until the internal temperature reaches 145°F/62°C.

Step 5

For the Herb Beurre Blanc sauce, add the green onions, parsley, thyme, garlic and white wine to a pot on medium heat. Once the wine has reduced by half, strain the herbs and add cream and lemon juice. Whisk in 1 stick of cubed butter to the mixture, add salt and pepper to taste. Serve on top of the pork chop.

Instructions

Set the EGG for direct cooking at 500°F/260°C.
Season the chops with the rub; add to the EGG and sear for 4 minutes on each side.
Add the convEGGtor for indirect cooking at 350°F/176°C.
Roast the chops until the internal temperature reaches 145°F/62°C.
For the Herb Beurre Blanc sauce, add the green onions, parsley, thyme, garlic and white wine to a pot on medium heat. Once the wine has reduced by half, strain the herbs and add cream and lemon juice. Whisk in 1 stick of cubed butter to the mixture, add salt and pepper to taste. Serve on top of the pork chop.

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