| Pork chops are a popular choice when it comes to | | | | 2. Marinade. Aside from adding flavor to the meat, |
| grilled meats because they're easy to cook and when | | | | marinades also provide a protective layer to the meat. |
| done right, they are absolutely wonderful. One of the | | | | Marinating the steak protects it from the extreme heat |
| most important Tips on Grilling Pork Chops is to | | | | of the grill and tenderizes it as well. There are a |
| choose one that is about an inch thick. It doesn't matter | | | | number of marinades you can use but the most basic |
| whether or not it's boneless. You can also try using | | | | example is Italian Dressing, which contains vinegar, |
| pork loin or tenderloin and slice the meat into pieces | | | | water, oil, and various herbs and spices. |
| that are about an inch thick. A few more Tips on | | | | 3. Preheat the grill and set it as high as it will go. One of |
| Grilling Pork Chops: if you want thin chops, you have to | | | | the more useful Tips on Grilling Pork Chops is that if |
| cook them quickly because they tend to dry out faster | | | | you are using a charcoal grill, make sure that one side |
| as opposed to thick chops, which need a lot of time | | | | is hotter for searing the meat completely and another |
| and patience for they have to be cooked slowly. It is | | | | with a cooler side to finish off the meat. |
| really easy once you get around to it. | | | | 4. Place them on the grill and close the lid. After about |
| Just simply follow these Tips on Grilling Pork Chops: | | | | a minute, flip the meat and close the lid for another |
| 1. Brine the meat. Brining adds moisture to the meat | | | | minute. Set your grill to medium or move the meat to |
| and keeps it juicy and moist. Brine is basically a | | | | the cooler side of the charcoal grill. |
| saltwater mixture that the meat soaks up. You need | | | | 5. Remove the meat from the grill as soon as they're |
| about a tablespoon of salt to a cup of water. It usually | | | | cooked to your desired doneness. Put them on a plate |
| takes about 2 to 4 hours to brine thick chops and | | | | and cover them with aluminum foil for about 5-10 |
| completely submerge the meat. Make sure to rinse the | | | | minutes. This allows the juices to redistribute |
| meat thoroughly after brining so as not to have | | | | throughout the meat. |
| excess salt clinging onto it. | | | | |