Season 1 kg of pork chops with salt, black pepper, and lime. Let it rest for a few hours. Place them on the central skewer and secure with side plates that hold the meat in place. Turn on the grill and let it cook until the pork chops are golden brown and tender (around 90 minutes). Serve with farofa of olives or corn, to taste, and cooked vegetables. Serves 4-5 people.
Note from our Experimental Kitchen:
In a normal oven without a grill or rotisserie, the pork chops would need to be flipped multiple times to cook evenly. And it would probably get dry or soggy inside a container. It's hard to achieve that golden brown color and even cooking. But on the skewer, those flames from the grill toast the meat on top and give it a uniform and beautiful tone. Plus, the pork chops almost become a churrasco. The General Fire also has the advantage of the drip tray under the skewer where the fat falls without dirtying the entire oven
Season 1 kg of pork chops with salt, black pepper, and lime. Let it rest for a few hours. Place them on the central skewer and secure with side plates that hold the meat in place. Turn on the grill and let it cook until the pork chops are golden brown and tender (around 90 minutes). Serve with farofa of olives or corn, to taste, and cooked vegetables. Serves 4-5 people.
Note from our Experimental Kitchen:
In a normal oven without a grill or rotisserie, the pork chops would need to be flipped multiple times to cook evenly. And it would probably get dry or soggy inside a container. It's hard to achieve that golden brown color and even cooking. But on the skewer, those flames from the grill toast the meat on top and give it a uniform and beautiful tone. Plus, the pork chops almost become a churrasco. The General Fire also has the advantage of the drip tray under the skewer where the fat falls without dirtying the entire oven
