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Foraging with Alexis Nikole Nelson.
To recreate khorovats, or Armenian barbecue, we used thick-cut, bone-in pork chops, marinated them in a mix of onion and oregano, then grilled them with wood chips to infuse the pork with smokiness. Bone-in, blade-end pork loin chops are the best cut for this recipe because they contain a good amount of fat, which keeps the meat moist and flavorful; rib chops will work, too, but because they are leaner, it’s important not to overcook them. The sauce that accompanies these chops was inspired by an Armenian grilled vegetable recipe called summer khorovats. It's excellent with any grilled pork or chicken. You will need an 8-inch square disposable foil pan for cooking the vegetables. Khorovats is traditionally accompanied with warmed lavash.
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