your favorite grilled pork chop recipe?

nadams

Looking to do some 'chops on the grill tonight... what's your favorite recipe?

nadams

This looks good, and simple. http://www.cooks.com/rec/view/0,1641,137188-242196,00.html

irishaz

The best results I've gotten with grilled pork chops are when I've brined the chops before cooking. It makes the chops much more flavorful and moist. You can find brine recipes all over the web. They are basically brown sugar, salt and water. Soak the chops in the brine for about 2 hours and there will be a dramatic difference.

As far as seasoning, I go pretty simple. Just a little canola oil (to prevent sticking), salt, and pepper. Serve them with some applesauce and you are good to go.

Erik Tracy

At my local butcher shop they have a seasoning called "Char Crust" in different flavors - I like the peppercorn.

You cover the pork chops in the char crust, then grill - searing on the seasoning about 2 minutes per side.

Then I baste the chops using a mixture of beef broth and olive oil (you can use chicken broth, or water or juice or whatever liquid you like) giving each side a good drowning for another 4 minutes per side (this is for 'thick' pork chops, if your chops are thinner, reduce the cook time so as not to cook the chops to where they are tough).

Enjoy and experiment!

Kex

nadams wrote: »

Looking to do some 'chops on the grill tonight... what's your favorite recipe?

Very simple:

- Choose chops with the bone in (they are jucier IMO than the boneless chops).
- Season with rock salt, and pepper, on both sides. Rub in the seasoning so that the rock salt is pressed into the chops.
- Cover both sides with soy sauce and leave to sit (or use immediately, as desired).
- Cook each side for 1.5 minutes on a hot grill (500-600°F).
- Slow grill to lowest setting and cook for 4 minutes on each side.

Rock salt is milder in flavor, and better IMO than normal salt, so it's easier to use without over salting. This should yield tasty and perfectly juicy chops every time. They will be fully cooked, but not overcooked or dried out. Very slightly pink in the center is normal.

That's how I do it, at least three times a month. I find no need for complicated recipes when grilling meats or fish. The meat itself is the star of the show when we grill, not sophisticated seasoning or sauces. Seasoned pepper can be used instead of regular pepper.

Poee7R

I start chops similiar to how I do ribs. Throw em in a large ziploc with a 50/50 mix of your favorite beer and apple cider/juice with a 1/4 cup of water if need be. Throw in any spices you like at that point, except salt. Marinate for a few hours in the fridge. Salt and pepper em before they hit the grill, not in the bag. Cook em up and enjoy.

And +1 on the Kosher/Rock salt, table salt is for the burds.


Dave

messiah

+100 on the Kosher salt. Not a chef in any respectable restaurant would ever consider using iodized table salt. Contrary to popular belief, Iodized salt is NOT necessary, and it tastes like crap.

Back to the main point lol, Brining will offer the juiciest chops due to the fact that they end up super-hydrated. It also offers the opportunity to pull other flavors into the meat. I'm also with kex on the bone-in chops, they are way better (I prefer the "porterhouse" style myself). Whatever you chose, just don't overcook them! Trichinosis doesn't present a problem in pork anymore (it can still be found in some game meats), and I recommend trying them cooked to about medium. Pork doesn't need to be cooked to well done to be safe. If you have any questions, let me know. I grill 300+ days a year:D

whitetruk

char crust is the ****,if you can find it.

nadams

I went with the honey soy glaze. It was quick and easy, and I had everything for it in the house. Turned out pretty good, though they really should've marinated longer. I only had them in the glaze for about 45 minutes. If they would've sat longer the honey would've gotten further into the meat. Still, served with the leftover (non-marinated) glaze as a sauce, it was pretty tasty. I didn't have any applesauce to go with them . Green beans and salad as sides... it was almost like a healthy meal... so long as I don't get that pig flu now.

stuwee

it's grapefruit season in southern AZ, squeeze about 10 of those suckers and marinate the chops or a tenderloin for several hours, rub with kosher salt and some fresh ground pepper, chuck 'em on the grill. !

You can use the leftover juice to make a reduction glaze if you like or add it to your favorite BBQ recipe (you do have a BBQ recipe don't you ?)

Yummy!

Kex

stuwee wrote: »

it's grapefruit season in southern AZ, squeeze about 10 of those suckers and marinate the chops or a tenderloin for several hours, rub with kosher salt and some fresh ground pepper, chuck 'em on the grill. !

You can use the leftover juice to make a reduction glaze if you like or add it to your favorite BBQ recipe (you do have a BBQ recipe don't you ?)

Yummy!

Interesting twist! I've never heard of that one. Maybe I'll try it, since the neighbours have so many grapefruits falling off their tree and rolling down the street! They don't even eat grapefruits themselves!

nadams

Grapefruit grow on trees? I always thought they came from the grocery store... huh...

stuwee

Just try it and thank me later!