Combine all remaining ingredients (except for the butter) and pour the mixture into the bag. STEP ONE: Place the pork chops in a zip-top bag. Disclosure: I am a paid ambassador for Cowboy Charcoal. I fuel my charcoal grill with Cowboy Hardwood Briquets and use a handful of apple wood chips for added flavor.įor a pellet grill, just fill the hopper with Cowboy Applewood Pellets, set the dial to 400F degrees and let it warm up. For added smokiness, add apple wood chips to a foil pouch. When using a gas grill, set your dial to medium-high heat. Set your grill up so it reaches a temperature of around 400F degrees. Pork chops can be grilled up over direct heat. I find the sweet spot to be 2-4 hours.įor other pork chop recipes, try my tomahawk pork chops with cumin orange marmalade or green chile peach pork chops. You can marinate the pork in as little as 30 minutes and as long as overnight. The best way to add that flavor is with a pork chop marinade. In addition to the rub, great pork chops are seasoned on the inside. When seasoning pork chops, I recommend choosing a rub that has a generous amount of salt, a hint of sugar and a variety of garlic, chiles and herbs. Pork chops have a very mild flavor, so they can take on all sorts of bold seasonings. You can actually buy bone-in pork chops and french the bones yourself to create this stunning appearance at home. Tomahawk pork chops are bone-in pork chops that have been butchered to leave a long bone for spectacular presentation. When looking through the meat case, you’ll find there are a variety of packages marked “pork chops.”Īll pork chops are cut from the loin of the hog, which runs along the back between the pork shoulder and the ham.īone-in pork chops, which are sometimes called rib chops, include the back rib bone (AKA baby back ribs) along with the loin meat.īoneless pork chops, are cut from the top loin and the bones are removed.Ĭenter-cut loin chops are shaped more like a porterhouse steak and include loin meat on one side of the bone and tenderloin meat on the other side. Now, you can quickly grill up a pork chop dinner that’s juicy, safe and delicious – even if you don’t have any gravy on hand. So much so that in 2012, the USDA reduced the recommended doneness temperature from 160F to 145F. It was honestly one of my favorite school night dinners – so long as I got extra gravy.įast forward to today, and farm and feeding practices have improved dramatically. My mom did a great job and made up for the dryness by covering the pork chops with mushroom gravy and a side of egg noodles. Unfortunately, that resulted in rather dry meat. USDA recommended that in order to reduce the risk of trichinosis. If you’re a kid of the 80s or 90s, your parents probably cooked pork until it was beyond well done. Pork chops have come a long way in the past few decades. Temperature matters when it comes to juicy pork Temperature matters when it comes to juicy pork.
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