We had been on a long ride, so when we returned home we grilled up some pork chops and served those with some cappellini pasta (angel hair pasta). We used the gas grill, since it was late and we were both pretty hungry. I preheated the grill with 3 burners on high and 2 on low. I prepared the chops with some kosher salt and a generous amount of fresh ground pepper. I also had a tbs of unsalted butter reserved to brush on the chops while they grilled. I placed the chops on the high heated side of grill and grilled each side for about 5 minutes. I only turned them once for 5 minutes per side. After that I moved them to the low side of grill and brushed butter on one side. It took the chops about 20 minutes to grill total until they reached a temp of 145. In between turns I buttered the chops. After those finished I let them rest for about 5 minutes. While my chops rested I had my salted water going for my pasta. While chops were grilling Will minced 4 cloves of garlic and made a chiffonade of about 1/4 C of fresh basil leaves. The cappellini only takes about 4 minutes to cook. We reserved a C of the pasta water and drained the pasta, placed it back in the pot with 1 tbs of butter 2 tbs of EVOO the garlic, basil and fresh ground pepper. We also added some of the pasta water to keep it loose. We served the pasta with some grated Parmesan cheese, crushed red pepper along with our grilled pork chops. Bon Appetito!
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