Wednesday, April 25, 2012

Perfect Pork Chops

Pork chops growing up were always served with some sort of sauce. Apple sauce, gravy, anything to add some moisture into the dried hockey pucks on the plate.

But times have changed. You should be able to eat your chop without any dressing...if cooked properly. Here are a few tips for grilling a simple chop that can stand alone:

1) Rub a little olive oil into the chop and lightly season with sea salt and fresh pepper.

2) Preheat the grill fully. For gas, turn burners on high and close the lid for about 15 minutes. For a little smoke flavor, through some wood chips on the grill grates. When you return, turn one burner down to medium high, and turn one burner off for an indirect cooking space. You'll only need this if your chops are thick. These chops were cooked on the used the Char-Broil Quantum Infrared Grill.

3) Grill chops, depending on thickness, 5-7 minutes per side.

4) Pull chops off with some pink inside, about 130-140 degrees by the thermometer. The temperature will rise to the fairly new USDA recommendation of 145 degrees while they rest. The old recommendation was 160, which meant dry shoe leather.

5) Really do let them rest 5 minutes before cutting into them. Let those juices roll back into the meat, not on your plate, before you eat.

6. Serve without sauce and be proud of your perfect pork chops!

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