Contact:
Traci Rodemeyer Pork Information Bureau 515/223-3529 trodemeyer@pork.org
ACHIEVE PORK CHOP PERFECTION National Pork Board Reveals Secrets to Grilling the Perfect Pork Chop
It’s a hallmark of summer cookout season and a badge of pride for grill gurus everywhere. Who doesn’t love a perfectly grilled pork chop? To turn out a chop that will have family and friends raving, look no further than the pork chop authority, the National Pork Board, to clear up common chop conundrums. “The vast majority of inquiries we receive during grilling season are about pork chops,” says Traci Rodemeyer, Pork Information Manager for the National Pork Board. “Grillers turn to pork for quick cooking cuts and flavor versatility, but not everyone knows the secrets of grilling a great chop.” Rodemeyer adds, “By mastering a few simple techniques and experimenting with new flavor-boosting recipes, rookies and gurus alike will be well on their way to becoming VIPs on the grilling scene.”
Confused About Cuts?
As the most popular cut from the pork loin, chops offer cooking convenience and flavor options galore, whether the meal occasion is a quick dinner for two or a backyard gathering for 10. Shoppers may spot a variety of boneless and bone-in cuts in the meat case, including loin, rib, sirloin and blade chops. Following is a guide to understanding label language:
Loin Chops – This cut is from the lower part of the pork loin (beneath the rib area). Bone-in loin chops have a characteristic T-bone shape, and these meaty chops include a portion of leaner meat from the tenderloin. Boneless loin chops are also available, and these chops contain no tenderloin meat. Rib Chops – These chops originate in the center of the pork loin in the rib area and can be distinguished by the visible rib bone. Rib chops are very flavorful and retain moisture nicely during cooking. Sirloin Chops – Sirloin chops, sometimes sold bone-in, come from the end of the loin nearest the hip. This more marbled cut is ideal for marinating or brining.
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Blade Chops – Not typically considered as a common loin chop, blade chops are cut from the beginning of the loin in the shoulder area. They may include several bones and are more marbled compared to loin chops. This cut also works well in recipes that call for a marinade. Blade chops are sometimes butterflied and sold as country-style ribs. After selecting a chop cut, break for flavor before stoking the grill fire. Rodemeyer
Basics of Boosting Flavor
suggests six easy options for boosting the flavor of your grilled chops. There is an option to suit every taste preference and meal occasion, from quick weeknight dinners to leisurely weekend meals. Rub It! Dry rubs are mixtures of herbs and spices, either store-bought or homemade, applied to the meat’s surface to add flavor without fat. As a rule, bold herbs and spices work best. During grilling, the rub combines with the meat’s natural juices to become a dry marinade. Rubs are a top choice for time-pressed grillers as they can be applied just before cooking. For additional flavor, rub onto pork 8 to 24 hours prior to grilling. Sauce It! Sauces are another convenient option for enhancing flavor. Bottled sauces can be used as-is or customized to add punch. The best sauces offer a contrast between sweet and spicy or fruity and smoky. To maximize flavor and prevent burning, brush on sauce in the last few minutes of cooking. Marinate It! Marinades typically consist of three key ingredients: an acid (such as vinegar or fruit juice), an oil (such as olive oil or Italian dressing) and herbs and spices. Shoppers can choose from store-bought selections or create their own at home. For even distribution, place chops and marinade in a re-sealable plastic bag or covered container and refrigerate for 30 minutes to 12 hours before grilling. Be sure to discard the leftover marinade. Brine It! Brining is another great flavor-booster for today’s leaner pork chops. Brine mixtures deeply marinate food by driving extra moisture into the meat. When short on time, even a 30-minute soak will give a big burst of flavor and deliver juicy chops every time. To prepare a basic brine, mix one cup each of cold water, salt and sugar, in a re-sealable plastic bag. Add pork chops to brine, then seal and refrigerate for 30 minutes to 8 hours. Be sure to discard the leftover brine. Note: brining is not recommended for pork products labeled as “flavored” or “enhanced.” Stuff It! A simple, but flavorful stuffing is another great way to keep chops delicious while grilling. Simply slice a pocket in the side of the chop and combine cheese, nuts, vegetables or other flavor enhancers such as bacon or cooked onions to add a burst of flavor. Use small water-soaked wood skewers to hold the stuffing contents inside while grilling. Top It! Topping chops with a flavorful relish is fantastic way to incorporate some of the season’s best produce into a meal. Toppers may range in flavor from sweet combinations of chopped fruit to more tangy, hearty or savory relishes that may include beans, tomatoes, peppers, chiles, olives or artichokes. Toppings are easy to prepare in advance and may be added right before grilled chops are served.
The Heat Is On
Pork chops are beloved by busy family cooks and weekend grilling warriors alike for their quick preparation time. Cooking time depends on the thickness of the chops, which may range from ½- to two inches, and is not affected by the presence or absence of bones. For flavorful, delicious results, grill pork chops over direct heat to medium doneness (approximately eight to 10 minutes for a ¾-inch chop) with a slight blush of pink in the center. Grilling novices and pros alike should rely on an instant-read thermometer (IRT) to determine when the chops are properly cooked. An IRT is a low-cost, must-have tool for every indoor and outdoor kitchen. To check the pork’s internal temperature, insert the thermometer into the thickest part of the chop without touching any bone. Once the internal temperature reaches an end temperature of 160 degrees F., the chops are ready to be served and enjoyed.
Three Variations on a Chop
Once you’ve got a handle on the basics of grilling chops, try taking it to the next level with tasty recipes that incorporate a rub, stuffing or topping. To test drive the high-impact flavor of a simple rub, sample Mexican Mole Pork Chops (recipe attached) topped with a cool mango salsa. In this preparation, chops celebrate the flavors of traditional Mexican mole sauce with a smoky, chocolaty dry rub made with chipotle peppers, cocoa, cinnamon and allspice. When it comes to Stuffed Pork Chops with Beer-Glazed Onions (recipe attached), the secret is inside. A simple yet tasty combination of sautéed bacon, Fontina cheese and meltingly tender beer-glazed onions deliver an intense trio of flavor. Topping chops with a mélange of grilled stone fruits also provides a fantastic way to incorporate some of the season’s best produce into an unexpected pork condiment. In the Tangy Maple-Marinated Pork Chops with Stone Fruit Salsa (recipe attached), the sweetness of grilled cherries, plums, apricots, peaches and nectarines is offset by the fiery tang of balsamic vinegar, maple syrup and grilled jalapeno pepper. In the time it takes to grill the chops, fruit can be grilled, chopped and tossed with the finishing ingredients.
For More Tips, Techniques and Recipes
For dozens of recipes, free booklets and indispensable basics on selecting, preparing and grilling juicy and flavorful chops, log onto www.TheOtherWhiteMeat.com. ###