Cock-a-Doodle-Doo & Sun Dried Tomatoes

It seems like there are millions of ways to cook chicken, but as many as there are, we, or at least me, are always looking for something different.  I've poached it, fried it, baked it, roasted it, grilled it, hell, I've even nuked it (I'll never do that again, something about eating rubber balls just doesn't turn my crank) but I'm still always looking for something different. 

I was going to go with Spinach & Ricotta Stuffed Chicken Breasts tonight but for some reason I just didn't feel like it so I took a gander through some of my cookbooks and came up with something a little different.  The original recipe started out as Epicure's Parmesan & Herb Mustard Chicken but somehow I veered off the path a bit, adding a marinade, changing some ingredients and then cooking it up a bit different.  All I can say is "WOW", taking plain old boneless skinless chicken breasts and marinating them for even a half hour can make such a huge difference in flavour.  I've become a HUGE fan of marinades the past few months, they just add so much more to your protein of choice and are so simple, plus you usually have everything on hand, so why wouldn't you!!  On top of the ease of marinades is the fact that Epicure is so versatile...I can use it a million different ways (kinda like chicken) and I'm still coming up with different things to do with it...it's almost like a Jack of All Trades in the kitchen:)

Anyways, let's get back to business...tonight's dinner...somehow my mom managed to finangle a dinner/movie date with Connor tonight so it was just Aaron, January and I.  Whatever Connor and Mom had for dinner tonight, I can guarantee it didn't have anything up on Chez Collver because on top of some kick arse chicken, for the first time ever I roasted broccoli in the oven with some olive oil, garlic and feta cheese and lets just say I have a whole new appreciation for broccoli.  Silly me, I ate it so fast I didn't even get any pics, so you'll have to wait on that one...lol.

Crunchy Sun Dried Tomato Parmesan Chicken
(adapted from Epicure's Parmesan & Herb Mustard Chicken recipe)

For the Marinade

3 Tbsp Extra Virgin Olive Oil
3 Tbsp Red Wine Vinegar
2 Cloves Garlic, minced
2 Tbsp Sun Dried Tomatoes, minced
1 1/2 Tsp Dried Basil
1/2 Tsp Dried Rosemary
1/2 Tsp Salt
1/2 Tsp Sugar
Fresh Ground Pepper

For the Chicken

3 Boneless, Skinless Chicken Breasts
1/2 c. Panko Breadcrumbs
1/8 c. Fresh Grated Parmesan Cheese
1/2 Tsp Epicure Sun Dried Tomato & Herb Dip Mix
1 Tbsp Dijon Mustard
2 Tbsp Extra Virgin Olive Oil

To start off, place the chicken breasts in either a large resealable plastic bag or a shallow dish that will hold them all in a single layer.  Mix up all the ingredients for the marinade and pour that over the chicken, I even used my hands a bit to rub it in a bit (if using a dish, cover it up).  Let that sit for at least a half hour.  I left mine on the kitchen counter so that the meat would have a chance to relax and come to room temp.

While the chicken is marinating, preheat the oven to 400F and mix up the Panko, Parmesan and Dip Mix in a shallow bowl. 

Once the chicken has sucked up that awesome flavour, take it out one piece at a time, let it drip off a bit and brush on some of the Dijon, you don't have to coat it, just give it a quick swipe/dab.  Once it's been Dijoned up, add it to the Panko mixture and make sure it's well coated on both sides.

Take a large frying pan and heat up the olive oil over medium high heat and place a wire rack over top of a baking sheet.  When the oil is good and hot, add the chicken pieces and pan fry them for about 3-4 minutes on each side, do your best not to peek, you want them to be a nice golden brown.

By now the oven should be ready, using a spatula, carefully place the chicken on the wire rack and pop it in the oven for about 20-25 minutes.  Look for an internal temperature of 165F in the thickest part of the meat.

Heading to the Oven

Now That's Some Kick A** Chicken Right There!!

When you're ready to serve it up, carefully take it back off the rack, you don't want to lose any of that crunchy goodness, and serve it up with whatever floats your boat.  We had the oven roasted broccoli and steamed then fried potatoes. 

Hooked on Yorkie's

Have you ever had a Yorkshire Pudding??

As a self professed carb freak/meat & potatoes girl I have to admit...I LOVE THEM!! Special dinners at my Dad's house have always meant Prime Rib, Mashed Potatoes, Corn, Au Jus and enough Yorkshire Pudding to not cause physical harm to anyone because we fight tooth and nail over them...stealing them off each others plate if you're not paying attention. When I say enough to not cause physical harm, it means we need at least 3 dozen muffin tin Yorkshire's for a family of 11.

I've made and ate just Yorkshire Pudding muffins with Au Jus for dinner when I'm home alone and am proud to say I can pack back about 24 all by myself...haha Dad, and I never invited you over when I ate them...lol. There have been many evenings where my late night snack has been a dozen and when I'm done I always wonder why I didn't make more.

When my Yorkshire obsession, and yes, it's an obsession, started I always made the packaged kind that you can find in a grocery store. When I would buy said packages in the grocery store, I never just bought one or two, or even five or six...I typically bought them by the box, at least twelve packages. The packages you buy in the grocery store are great, don't get me wrong, but in my world, made in your kitchen, by you, for you just makes things that much better.

I've been making my own for awhile now and it gets me every time just how SIMPLE the recipe is. The one thing I've noticed is mine are a lot denser then the packaged kind, which also lets them suck up waaaaaay more Au Jus, but I like mine a little lighter. I found this awesome page just today called How to Cook Perfect Yorkshire Puddings, of course it was after I started making my Yorkshire for dinner tonight, and can't wait to take what I learned from it for next time. One of the things that I didn't realize is that the British and their Yorkshire is kind of like Italians and their pasta...the basics are always the same but there's some differences between the North and the South. I think I've figured out what I need to do for a "lighter" Yorkshire, but for those of you who like yours a little heavier, this recipe is for you!!

Yorkshire Pudding (Southern Version)
adapted from About.com British & Irish Food-The Best, Quick & Easy Yorkshire Pudding Recipe

Simple Ingredients

4 Large Eggs
Milk, equal amount to eggs
Unbleached All Purpose Flour, equal amount to eggs
Pinch of Salt
2 Tbsp Beef Drippings or Vegetable Oil



Yorkshire is so easy because it's measured by volume and not by weight so I cracked the eggs into a measuring cup and then added an equal amount of milk...mine ended up being just a little over a cup.  Once the milk was in I whisked it up really well and then let it rest for about 10 minutes.

Next up I measured out an equal amount of flour, so about 1 cup and sifted it into the mixture with the pinch of salt and again whisked it really well.  You don't want any lumps in the batter.  After it was nice and smooth I put it into the fridge to wait until I needed it.  I left mine for a couple hours but even a half hour will do.  Some recipes say to just leave it on the counter but with raw eggs in it and knowing it would sit awhile I decided on fridge.

Nice and smooth batter

Since I already had a roast in the oven I didn't preheat the oven, but if I didn't I would preheat the oven to 450F. 

I added about a 1/2 Tsp of oil to each one of my muffin tins to get them ready for my little Yorkies and when the oven was ready I popped that it.  You want the oil to be good and hot, almost smoking, so I leave the tins in the oven for about 3 minutes or so.

Once the oil was hot I poured the batter into the tins, you want to hear a nice sizzle as it hits the oil.  I filled them up about 2/3 full and then put them back in the oven to cook for about 16 minutes.  You want them to start to get a nice golden brown colour. 

Once they were done I always serve mine up with Au Jus for dipping:)

Of course since these were for dinner we had roasted potatoes, prime rib and asparagus to go with...delicious!!

Fish Food...Take One

It's been a bit of an up and down week here so I apoligize for disappearing from the radar the past few days.  Let's just say I'm in a serious TGIF mood and may just have to treat myself to a hot bath, a glass or two (or bottle) of wine and some Sons of Anarchy:) 

If you read my previous post, Here Fishy, Fishy, you know that I'm not a huge fan of fish but I'm trying to include more fish on our menu.  I can't stand fishy tasting fish...how ridiculous does that sound...lol, so I favour a light tasting fish and seem to have settled on tilapia.  I know I'm going to have to continue to expand my horizons in this area but that's for another time.  The last time I made tilapia it was ok, January loved it, but I found it a little bland and wanted to try a quick marinade to see if that helped.  To make a long story short, I looked at a bunch of different recipes, decided the hell with it, lets just fly by the seat of my pants and came up with something that was pretty good. 

Lemon Dilly Cilantro Tilapia

For the Marinade

3 Tbsp Lemon Juice
3 Tbsp Extra Virgin Olive Oil
1 Clove Garlic, minced (might try 2 Cloves next time)
1/2 Tbsp Epicure Lemon Dilly Dip Mix
1/2 Tsp Dijon Mustard

For the Breading

3/4 c. Panko Breadcrumbs
1/4 Tsp Ground Coriander
1 Tsp Garlic Powder
Pinch Cayenne Pepper
Salt and Pepper

For the Tilapia

2 Tilapia Fillets
1 Tbsp Mayonnaise
1/4 Tsp Dried Cilantro

I started off by rinsing the fillets off and them patting them dry with paper towels.  Then they went into a 9x9 pan while I mixed all the marinade ingredients together.  Once the marinade was mixed up I poured it over the fillets and used a brush to ensure the tops were covered as well and covered them up with plastic wrap and put them in the fridge for about a half hour (next time I think I'll increase that to an hour or so). 

While the fillets were in the fridge I added all the breading ingredients to a shallow bowl that would be big enough for a fillet and mixed them all together.  Then I took the 1 Tbsp of Mayo and the 1/4 Tsp of Cilantro and mixed that together in a small prep bowl.

About 10 minutes before I took the fillets out of the fridge I preheated my oven to 400F and took a baking sheet, covered it with aluminum foil and placed a wire rack over top that had been sprayed with oil.


Once the 30 minutes was up, I took a fillet out of the marinade, let it drip off a bit and then quickly brushed some of the mayo mixture over it.  After that it was into the breadcrumb mixture where I made sure the fillets were well coated. 






















Once both fillets were well coated I carefully placed them on the wire rack and threw them in the oven to cook.  I left them in there about 16 minutes, I was looking for an internal temperature of 145F. 


Once they were done, I carefully took them off the rack using a spatula and served them up with some Epicure Roasted Garlic Aioli, Roasted Asparagus and rice.  I was pretty impressed with the flavour but definitely want some more crunch next time so I think I'll do a quick pan fry before putting them in the oven.

Red Carpet Starry Eyed Chicken

I want to start off by saying I am NOT a fan of black licorice, which is one of the reason's I've always been so put off to cook anything Anise related.  The smell of it almost makes me want to gag.  There's this whole thing called growing up, trying new things and figuring out that just because some things seemed so nasty as a kid maybe they aren't that bad as an adult, not that I'll EVER try Brussel Sprouts again, thanks a lot Aunt Kim for that disgusting experience!!

Is that not the coolest looking spice ever!!

Anyways, back to the matter at hand, I've been wanting to try different things lately and I saw some Star Anise awhile back and thought it looked really cool, yes, I bought some funky looking spice because it looked cool.  Once I got home, I realised I had not a clue what to make with it and I had better figure it out so I didn't have it sit in my cupboard for the next 20 years as the funky looking spice I bought but never used. 

I found this recipe for Chicken in Star Anise Tomato Sauce and thought it looked like something I might like.  Of course, me being me, I had to change things up, find some other recipes, see what other people were doing and this Grandma Louise's Tomato Sauce recipe kept popping up.  It actually has real vanilla bean in it, vanilla bean, in a tomato sauce, are you kidding me.  It seems to be quite popular and is one I have in the back of my mind for when I grow up a little more because I'm just not ready to add vanilla bean to my tomato sauces quite yet.

After some careful thought and consideration I've come up with something that I think just might do the trick.  I've decided I want to call it Red Carpet (because of the tomato sauce) Starry Eyed (because of the Star Anise) Chicken and since when I first saw Star Anise and thought it looked pretty funky, I wanted a funky name for what I'm cooking up tonight...lol.

Red Carpet Starry Eyed Chicken

4 Chicken Breasts
1 28 oz can Diced Tomatoes, with juice
1 Onion, chopped
2 Celery Stalks, finely chopped
3 Cloves Garlic, minced
1/4 c. Chicken Broth
2 Tbsp Sun Dried Tomatoes, minced
1 Whole Star Anise
1 Bay Leaf
1 Tbsp Epicure Roasted Red Pepper Dip Mix
1/2 Tbsp Red Wine Vinegar
1/2 Tsp Dried Oregano
1/2 Tsp Dried Basil
1/2 Tsp Dried Thyme
1/2 Tsp Sugar
1/4 Tsp Red Pepper Flakes
4-5 Tbsp Extra Virgin Olive Oil
Salt and Pepper
Epicure Red Garlic Sansel

Start off by heating about 2 tablespoons of the EVOO over medium high heat in a dutch oven.  Once the oil is shimmering it's ready to go, add the onion and celery and cook that for about 3-5 minutes.  Add the garlic and sun dried tomatoes and cook an additional 30 seconds or so. 

Add the remaining ingredients except the chicken and additional EVOO, and bring to a boil.  Reduce the heat and let it simmer for about 25-30 minutes.  Season is with some salt and pepper to taste. 

While the sauce is simmering, preheat the oven to 350F.

Pat the chicken breasts dry and season them well with salt and pepper.

In a large frying pan, heat 2 tablespoons of the EVOO over medium high heat.  Add the chicken breasts and brown them on both sides, about 2-3 minutes per side. 

 

When everything is ready to hit the oven, add the chicken breasts to the sauce and nestle them down in there snug as a bug in a rug, you want the sauce to almost cover them. 

Put the lid on and toss them in the oven for 30-35 minutes, you want an internal temperature of about 165F.  Don't forget to remove the Bay Leaf and the Star Anise before serving. 

This could probably go with just about anything, I decided to serve it up over a bed of linguine, spooning some of the sauce over the linguine first and then giving the chicken a nice sprinkle of Epicure Red Garlic Sansel:)

Using the Dutch Oven helped keep the chicken really moist and tender and the flavour is out of this world...maybe I do need to grow up a bit and add some vanilla bean:)

What...Bacon Jam...Seriously

When I saw a recipe for Bacon Jam on Food Renegade the first thing I did was e-mail Spring and say "WE HAVE TO MAKE THIS".  Spring shares in my love with bacon so I knew she'd understand the urgency, I mean, Bacon Jam, how can you not want to try that!! 

Bacon, oh how I love you!!

Needless to say, Spring was over at my place yesterday to make our own version of Bacon Jam.  I had spent some time checking things out before she came over with the kids and came up with something I thought was pretty good, even better was the fact that it included whiskey.  I love cooking with wine, it adds so much flavour and a robust flavour to a lot of dishes and it's fun to drink it while you're cooking, but deep down, I'm a whisky girl (or rye girl,whatever your preference, a lot of it depends on where you live).  My drink of choice is either Wiser's with Ginger Ale or Crown Royal with Pepsi, Crown and Ginger is just too sweet for my taste, not that we need to discuss my drinking tendencies because we're making Bacon Jam here people:)

I found that a lot of recipes online add bourbon and I don't have any of it lying around but I do have whisky and I know I'll always have some on hand if I want to make some more Bacon Jam so that's what I'm going with. 

Bacon Jam

2 pounds Smoked Bacon, cut into 1" chunks
2 Onions, chopped
1 Shallot, minced
4 Cloves Garlic, minced
3/4 c. Apple Cider Vinegar
1 c. Strong, Brewed Coffee
2/3 c. Brown Sugar
1/2 c. Whiskey
1/3 c. Maple Syrup
1 Tbsp Smoked Paprika
1 Tsp Chipotle Chili Powder
1 Tsp Ground Cinnamon

Spring chopping up bacon, I did the onions...we're gonna have to switch it up next time..lol

Start off by cooking the bacon over medium-high heat in a Dutch Oven for about 15 minutes.  You want it browned, but not crispy. Once it's done, remove it with a slotted spoon and set aside.

Add the onions and shallots to the pot and cook them for about 5 minutes, until they're nice and soft.

 Once the onions and shallots are cooked, add the garlic, brown sugar and spices and season with some salt and pepper.  Let that cook for about 3-5 minutes and then add the whisky, let that cook down a bit, about another 5 minutes.

Add the remaining ingredients, except the bacon, and bring it to a boil, scrapping up any brown bits on the bottom.  Once it's boiling, add the bacon and reduce the heat to medium-low and let it simmer, stirring occasionally for about 2-2 1/2 hours.  You want it take on a syrupy consistency.

Remove it from the heat and let it cool for about 20 minutes. 

If there's any fatty, crappy stuff on top after it's cooled skim that off and then pour it into a food processor.  Pulse the food processor until the bacon is finely chopped, about 6 or so pulses.

This makes about 4 cups of bacon jam that should keep in the fridge for about 2 weeks or in the freezer for 4 weeks according to the info I found online for storing/keeping bacon jam. 

I tried it out on crackers and it was awesome, a little sweet with a little bit of heat at the end.  It's definitely a recipe you can play with and I am going to do just that, maybe take a little bit of the sweet off or add a little bit more heat.  If you don't like coffee, don't worry, you don't taste coffee at all and from the reading I did, it's a neccessity. 

The Liebster Award...How Awesome is That!!

I'm so excited...Stephanie from Easy Taste has nominated me for my very first blogging award...The Liebster Award, thanks a million Stephanie:)

Don't know what it is, neither did I until I did some research.  It's an award given to new blogs with less then 200 followers (this also means I need more followers, feel free to help me boost that number by subscribing, yes, I am unashamedly plugging myself) and you're nominated by fellow bloggers.  In reality, there's no judges, no competition, no major fanfare (that doesn't mean I can't celebrate with a bottle of wine for myself though, right???) but, the concept is that your fellow blogger(s) think what you're writing is pretty cool. 

2 Thumbs Up for Me:)

I'm pretty new at this whole blogging thing, so getting any recognition that doesn't come from my close circle is a pretty neat thing, especially considering that Stephanie is from waaaaaaay across the ocean in the UK. 

The rules of The Liebster Award are that you post 11 random facts about yourself, answer the 11 questions provided by the blogger who nominated you and then come up with your own list of 11 questions for the 11 bloggers who you nominate and go back to their blogs to let them know you've nominated them.

11 Random Facts About Me

1. I like to use my feet as an extra set of hands to pick things up off the floor.
2. I'm a huge procrastinator, I'm pretty sure I was late making my entrance into this world, so that must've been where it started.
3. I love the movie Dirty Dancing, I know it by heart and Patrick Swayze didn't know it at the time, but he was my boyfriend when I was 10.
4. I have a horrible potty mouth and if I did let my kids have a swear jar they would be worth a lot of money already.
5. I'm a blonde that finds humour in blonde jokes, if you can't beat them, join them.
6. I was the friend that would never get married and have kids, I was the first friend of my group to get married and have kids.
7. I'm addicted to country music and love to dance with my kids in the living room.
8. I am the complete opposite of a neat freak, enough said.
9. I would not survive without coffee.
10. I love celery seed, it makes everything taste better.
11. I love to read, my dad taught me how to read before I was 5 and I've been hooked ever since.

The 11 Questions from Stephanie

1. What do you love doing the most? I love spending time with my family & friends.
2. What's the one thing you can't leave without and why? I can't leave without my cell phone, I'm completely addicted to my smartphone.
3. What is your favourite flavour in food? I love a little bit of heat with some sweet to top it off.
4. Where would you want your dream house to be? On the beach, in the city or on the mountain and why? I would love to live in an old renovated hip barn in the middle of rolling hills beside a creek.
5. What famous person do you look up to? I think Phil from Duck Dynasty is pretty bad a**.
6. Which country's cuisine you find the most interesting & tasty? I love Italian, it's so simple but you can find so many flavours, even in one dish.
7. Any hobbies? Whatever is floating my boat at this minute, I have a small attention span at times:)
8. If you could describe yourself with a colour, which one would it be? Camo
9. Why have you started blogging? I wanted to put words to what I've been doing.
10. Talents or skills you are proud of? I'm proud of my (mostly) self taught cooking skills.
11. Most amazing thing, day, memory of your life?  There's an amazing memory in every day:)

My 11 Questions for My Nominees?

1. Why did you start your blog?
2. What did you want to be when you were 5?
3. Who is your biggest inspiration and why?
4. If you were stuck on a deserted island with one person, who would it be and why?
5. What's your greatest achievement?
6. What's your favorite season?
7. What advice would you give to a new blogger?
8. What's your favorite song?
9. Do you put your pants on left side first, right side first or both legs at once?
10. Hoodie and Jeans or a Dress and Stilettos?
11. What is your dream travel destination?

And my nominees are.....drum roll please:)  If you get a chance, make sure you check all these blogs out, there's some great stuff out there and it would take forever to tell you all the great things I've found on these blogs but trust me, it's worth a click!!

Italian Kiwi 

 

Supermoms 2 The Rescue

 

Diet Starts Twomorrow

 

Seems Kitchen

 

Queen Cuisine

 

Le Rouge 'n' Cuisine

 

Peppered Lemon

 

Shugurcan

 

Skinny Girls Take the Stairs

 

Blog by Binns

Desperate House Cooker

To all of my nominees, thanks for giving me some amazing ideas and letting me into your own circle:)  I've been inspired by you and look forward to seeing many more posts.  Leave me a message in my comments with a link back so I can check out your Liebster Award post and pass it along:)

As a side note, check out this awesome Chicken Souvlaki with a Greek Rice, and of course Tzatzki that Jenn and I had for dinner with the girls...totally awesome:)

Faking a BBQ

Connor is heading to his Dad's for a few days and we already know Aaron's not going to be home so it looks like it's just me and Little Miss J for dinner tonight, scratch that, me, Little Miss J and my mom because she's coming after her spin class.  I've had a craving for BBQ lately, probably because it warms up for a day then gets cold and then warms up again, but it's going to be too much work to get the BBQ in action tonight so I'm going to have to fake it. 

We bought these boneless pork loin chops at Costco awhile ago and they are HUGE...2" thick and just monster chops and since I'm onto BBQ, I figured why not cook them up. The problem with these monster chops is how to cook them so that they're not black on the outside and raw on the inside.  I did a lot of searching to find a way to suit my purpose tonight and I think I've come up with my solution. 

You'd Think They Came Off The Grill...THEY DIDN'T!!

First, I'm going to give them a quick brine, then a good sear with a dry rub and finally into the Dutch Oven with a homemade BBQ sauce to finish them off in the oven.  Hopefully this will quench my craving for BBQ and while I'm at it, I'm going to broil some asparagus so I can get as close to my summer BBQ as possible.  Still trying to figure out whether I want to do potatoes, rice or quinoa...hmmm, probably be a last minute decision but I'm leaning towards steamed potatoes.

Baked Pork Chops BBQ Style

For the Brine

4 c. Water
1/4 c. Coarse Salt

For the Dry Rub

1 Tbsp Smoked Paprika
1 1/2 Tsp Garlic Powder
1 Tsp Dried Oregano
1 Tsp Dried Thyme
1/2 Tsp Onion Powder
1/2 Tsp Fresh Ground Pepper
1/2 Tsp Chipotle Chili Powder
1/2 Tsp Dry Mustard

For the BBQ Sauce

My secret BBQ Sauce ingredient:)

1 1/2 c. Brown Sugar, packed
1 1/4 c. Ketchup
2/3 c. Cider Vinegar
1/2 c. Water
2 Tbsp Worchestershire Sauce
2 1/2 Tsp Dry Mustard
2 Tsp Smoked Paprika
2 Tsp Liquid Smoke
1 Tsp Coarse Salt
1/2 Tsp Fresh Ground Black Pepper
1/2 Tsp Red Pepper Flakes
1 Onion, diced
3 Celery Stalks, finely diced
2 Cloves Garlic, minced
2 Tbsp Butter

For the Chops

3 2" Thick Boneless Pork Loin Chops
2-3 Tbsp Avocado Oil

Start off by brining the chops, lay them in a single layer in a bowl with a lid and mix the salt and water together and pour that over them.  Cover the bowl and place in the fridge for an hour and a half.  Take them out and let the chops sit at room temperature for about a half hour. 

Mix up the dry rub by combining all the ingredients together.

Get the BBQ sauce ready next, start by taking the Dutch Oven and over medium heat, melt the butter.  Add the onions and celery and cook until soft, about 5 minutes.  Add the garlic and cook for about 30 seconds.  Combine the remaining ingrediants in a large bowl and stir to combine, add them to the mix and bring the entire mixture to a boil.  Reduce the heat and let simmer for 10-15 minutes to allow it to thicken up a bit.

While the BBQ is simmering, take the dry rub and, well, rub it all over the chops and preheat your oven to 350F.

Take a large skillet, preferably not non-stick, and heat up 2 Tbsp of the avocado oil of medium high heat.  Add the chops and sear them, 2-3 minutes per side...do your best not to peek:)  If you feel the need to add the additional oil, do so...you're almost "blackening" them, it'll get a little smoky.  Then using tongs, set them up on their sides and sear them as well, about 30-45 seconds a side.

Once the chops are done, add them to the BBQ sauce, cover and shoot them into the oven.

Cook until they reach an internal temperature of about 140F, I did mine an hour and a half, but I think an hour would do.

Serve them up and spoon some of the leftover BBQ sauce on them...so smoky good...they passed the BBQ test:)

Check out what we had with them to complete my summer BBQ in March:)