| Grilling is a delicious flavorful way of preparing pork | | | | with dry rub, but ensure there is no salt in the dry rub. |
| chops allowing you to tie in an array of flavors like | | | | |
| honey mustard, barbecue, Cajun, Mexican, French, | | | | Thin chops can be grilled hot and fast on top an acute |
| Italian, Asian and more. To arrive at the perfect pork | | | | heat, turnning over as little as as you can. Preheat the |
| chops certain steps must be applied. | | | | grill to the highest temperature. Place the chops on the |
| Brining is a good way to add moisture to any meat | | | | grill and lock the lid for one minute. Open the lid and turn |
| and is particularly beneficial with pork specially with | | | | the chops 45 degrees without turning over. Close the |
| thicker cuts of meat which are advisable for brining | | | | lid for another minute. Toss the chops over and |
| contrary to thinner cuts. Brine is a salt water mixture | | | | close the lid again. After a minute spin the chops 45 |
| (about 1 tablespoon table salt to a cup of water) that | | | | degrees and finish off. Cooking time is approximately |
| gets absorbed up by meat. Brining thick cut pork chops | | | | 5 minutes. |
| should take 2 to 4 hours; when brining do not use any | | | | Thick chops will need a reduced heat to get them |
| other salt-based ingredient. | | | | cooked without drying them out. Preheat to highest |
| Marinades are chosen for thinner chops. Marinades | | | | temperature grill. Put the chops on the grill and close |
| cannot sink into meat like brine will but it gives a | | | | the lid. After one minute open the grill and turn the |
| protective layer to the meat. A great example of a | | | | chops. Close the lid for one minute. Now turn down the |
| simple marinade is Italian Dressing which contains oil, | | | | heat on the grill to medium. Rotate the chops and let |
| vinegar and water as well as herbs and spices. Thin | | | | them cook for about 3 more minutes with the lid |
| chops can be adequately marinated in 30 minutes. The | | | | down. Turn the chops over and carry on cooking for |
| marinade will moisten the meat and protect it from the | | | | about 4 more minutes. Turn your grill down to its |
| very strong heat of the grill. | | | | lowest setting. |
| An alternate to the brines and marinades is a dry rub | | | | Once the chops are cooked as desired, remove and |
| which is apportioned by seasoning the outside of your | | | | arrange them on a plate and cover with aluminum foil |
| chops with herbs and spice (or salt and pepper). This | | | | for 5 to 10 minutes to let them rest to allow the juice to |
| will not add moisture or help to tenderize the chops but | | | | redistribute in the meat. |
| it will add a lot of flavor. Brine can be combined | | | | |