[1] Preheat flat top or skillet to high heat, season four chops with 1/2 tbsp each of Cracked Pepper and Lemon.
[2] Once flat top or skillet is hot, press chops to create a good sear and cook for 5 minutes or until desired sear level is reached.
[3] After desired sear is reached, flip chops and reduce heat to medium, cooking until internal temp in the center of chop reaches 145. Remove chops and allow 5 minutes to rest.
If cooking the marinara low and slow (3-4 hour simmer), omit the tomato paste, as the sauce will thicken on its own. I use it when time is tight.
San Marzano tomatoes are grown in the rich volcanic soil at the base of Mount Vesuvius.
Sweeter and lower in acid than most canned tomatoes, they are coveted for their firm pulp, deep red color, easy to remove skin and low seed count. Feel free to use whatever brand you prefer.
Smoky mesquite with sea salt & pepper
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