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Message
Grilling pork chops
Posted on 10/22/13 at 12:42 pm
Posted on 10/22/13 at 12:42 pm
I just got a new gas grill last week and I think I would like to try grilling some pork chops. I have never grilled pork before so this will be a new thing for me. Is there a certain thickness I should look for? Is it better to marinate or dry rub? I don't know a lot about pork and am looking for a good recipe. I am going to be having people over for this on Saturday. Should I do a practice run before then or is it pretty straight forward?
Thanks.
Thanks.
7
Posted on 10/22/13 at 12:44 pm to chryso
Honey and Curry Powder.
Been using this lately on my chops and its really good on the grill and simple.
Been using this lately on my chops and its really good on the grill and simple.
Posted on 10/22/13 at 12:45 pm to Sherman Klump
quote:
Honey and Curry Powder.
That sounds tasty. I shall try
Posted on 10/22/13 at 12:46 pm to chryso
keep it simple, I just use salt and pepper, med high heat, and cook until about 140 - 145 internal temp.....buy a good thermometer
some say to brine pork, i tried it and was not happy, but something you should try for yourself and see how you like it
some say to brine pork, i tried it and was not happy, but something you should try for yourself and see how you like it
Posted on 10/22/13 at 12:53 pm to Tigerpaw123
Get some 1" thick cut bone in loin chops.
Posted on 10/22/13 at 12:54 pm to Tigerpaw123
quote:
some say to brine pork, i tried it and was not happy,
Brining adds moisture and flavor, not sure how someone could be unhappy about additional moisture and flavor.
Posted on 10/22/13 at 12:58 pm to LSUballs
quote:
Brining adds moisture and flavor, not sure how someone could be unhappy about additional moisture and flavor.
I am in the minority on this one and I guess it is just me, or maybe I could improve on the way I did it, but I felt it changed the texture of the meat. Anyway I was not impressed with it the few times i did it, but as I stated above he should try it for himself
Posted on 10/22/13 at 1:02 pm to chryso
Olive oil s&p garlic powder and cavendar's seasoning is Delish every time for me.
Posted on 10/22/13 at 1:10 pm to chryso
If you can talk to the butcher get 1 inch bone in chops for grilling purposes.
Posted on 10/22/13 at 1:53 pm to chryso
1 inch or so thick chops
Olive oil, cavendar's greek, garlic
Get your grill hot
Place chops on at a 45 degree angle
2 minutes, turn 90 degrees, 2 minutes, flip and repeat
At the end of 8 minutes, they should have some beautiful grill marks and be done at just a little over medium (you don't have to burn pork anymore, the USDA says so LINK
Found the video- skip to the last 5 minutes or so
Olive oil, cavendar's greek, garlic
Get your grill hot
Place chops on at a 45 degree angle
2 minutes, turn 90 degrees, 2 minutes, flip and repeat
At the end of 8 minutes, they should have some beautiful grill marks and be done at just a little over medium (you don't have to burn pork anymore, the USDA says so LINK
Found the video- skip to the last 5 minutes or so
This post was edited on 10/22/13 at 1:58 pm
Posted on 10/22/13 at 2:33 pm to LSUGUMBO
Thanks guys, these are great.
I guess I will need to get a new thermometer. My wife wants me to get a digital one. She doesn't trust the old fashioned kind.
I have never heard of cavendars. Can I get that at any grocery store?
I guess I will need to get a new thermometer. My wife wants me to get a digital one. She doesn't trust the old fashioned kind.
I have never heard of cavendars. Can I get that at any grocery store?
This post was edited on 10/22/13 at 2:38 pm
Posted on 10/22/13 at 3:28 pm to chryso
Yeah, it's with the spices. It's a greek seasoning. I would advise getting the one without salt and adding your own. Cavendar's is like Tony's- really really salty
Posted on 10/22/13 at 3:29 pm to chryso
I prefer boneless, Tony's and cracked black pepper.
Posted on 10/22/13 at 3:30 pm to chryso
Sprinkle with salt and pepper. Throw on grill
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