As I mentioned in a previous post, I am getting ready to move. We are headed about 200 miles north of where we are now. The official move in date is July 1. For the most part I am really looking forward to it. The country side is quite beautiful (even if they did have snow on Mother’s Day weekend). We have been sorting through stuff and starting to get things in boxes. So far it has all been kind of surreal. Even though I know change is coming, I am good at rationalizing that it is still a ways off and I don't need to worry about it for a while.
Well, now reality is starting to sink in. My brother-in-law, who lives close to where we are moving, is coming down with a truck and a trailer to take up a load of big bulky things for us. On the list of things to go are my grills! That means this is my last weekend for a cookout until sometime around the Fourth of July!
I want to do one more community dinner on the grill before I go as kind of a grand finale. I was hoping to do either pulled pork, chicken, or even a brisket, but what we have on hand for the dinner are ¼ lb. boneless pork chops.
However, the real problem is the dinner is on Wednesday and the grill is leaving on Tuesday. I have not done a lot of chops on the grill and I don't want to dry them out. My current plan is to season the chops and grill them on Monday, then reheat them in a roaster or oven on Wednesday. I thought I would put the meat on a rack in the roaster and pour some liquid (broth or apple juice) on the bottom of the pan to create a little steam when reheating. Do you think this will work? Is there a better way to go? Any ideas would help. I may practice on a few this weekend to see what happens.