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How to Grill Pork Chops

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					  A Layman’s Guide to Grilling and BBQ
              Brought to you by: http://www.GodOfTheGrill.com




                           About the Author
                           Kevin Ray has been in love with BBQ and grilling for the past twenty years.
                           He has worked with a wide variety of grills and taken part in several amateur
                           competitions, winning a few trophies along the way.
                           In his day life, he works in real estate.
                           He maintains a blog about BBQ and grilling at www.GodOfTheGrill.com.




How to Grill Pork Chops - Grilling Tips Anyone Can Follow



One of my favorite cuts of meat for grilling is pork chops. A family favorite, pork chops are also
incredibly easy to grill and taste great with a range of different seasoning and marinate options.
Pork chops are one of the most versatile choices of meat and can be combined with a variety of
other meats/ingredients to produce a fabulous dish. In this article, we will look at the nuances of
how to grill pork chops.




Pork chops are not the first meat cut one thinks of when it comes to grilling (chicken or steak is
the first thought that pops up in most people's minds). Before you start off on the grilling
process, you have to make sure that you buy the right cut. I suggest getting pork chops that are
at least 1-1.5 inches thick. More than that and you might end up with slightly raw meat. Lesser
than this will mean that your meat may get burned - two situations we want to avoid completely.




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You can get the boneless version as well to shave off some time from the grilling process, though
I personally prefer the ones with bones.




Pork chops tend to lose a lot of water when grilled and can become dry and shriveled. Therefore,
I recommend 'brining' them for a few hours. Just place the pork chops in a solution of water and
salt (one cup salt to every gallon of water) overnight before the cooking process. I can guarantee
you that your pork chops will turn out much more moist and soft.




Now the marinate. I personally like grilling my pork chops the same way I grill my steak -
without any marinate sauce except for a hint of pepper and salt. But you can try any number of
sauces available either in stores, or you can make your own. A quick Google search will give you
recipes for the most popular marinate mixtures.




The actual grilling process is a lot like grilling a steak. Preheat the oven to a high temperature. I
like to sear the chops for about a minute or so then lower the temperature slightly and cover for
about another minute. Open the cover lid and rotate the chops by 45 degrees and cover again for
a minute. Repeat this process until all sides of the chops are done. If you've done your
homework (read: brined your pork), the chops will be done within 6-7 minutes. Of course, the
cooking time will vary depending on the thickness of the meat, but for an inch thick cut, 5-6
minutes ought to be more than enough for juicy, moist pork chops.




If you are new to grilling, I suggest that you use a meat thermometer to check the temperature.
155-160 degrees is ideal for pork. Experienced grillers would of course prefer to cut the chops
slightly and watch out for that pinkish-white color to indicate that the meat is done.




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Once done, transfer the chops on to a plate, cover them with aluminum foil for a few minutes so
that the heat is retained and the chops stay moist and juicy. Serve them with your choice of side
dishes - coleslaw or a potato salad preferably.




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