9/1/11

Tender Grilled Pork Chops

I love grilling...chicken, steak, and now I really love grilling pork chops!
We had these the other night and they were delicious!


The marinade only has 3 ingredients, so you can't get much easier than that.
I put our pork chops in a brine for about 2 hours and then marinated them for about 4 1/2 (you could marinate a little longer, I was short on time).
If you've never brined anything, no problem, it's easy. All it is is a salt water 'bath' for your meats. I have brined turkey and it always turns out moist and flavorful. And when I did this with the pork chops the result was the same. You can add other seasonings, salt, etc to your brines, but this time all I used was Salt, Water, and a little Seasoning Salt.
Why should you brine? Good question with a good answer. Here's a little info for ya:
"The chemistry behind brining is really pretty simple. Meat already contains salt water. By immersing meats into a liquid with a higher concentration of salt, the brine is absorbed into the meat. Any flavoring added to the brine will be carried into the meat with the saltwater mixture. Because the meat is now loaded with extra moisture it will stay that way as it cooks."
(
From BBQ.about.com)
So how do I brine? Another good question. Usually you add a cup of kosher salt to every gallon of water. I didn't measure mine, I just filled up my bowl added some kosher salt and seasoning salt, stirred it up and then added my pork chops, pretty simple. There are all kinds of different brines out there, but for these pork chops I think a basic brine is best.
You don't want to mess up this chop by overcooking and being left with a dry, chewy chop do you? I read something about grilling pork chops, how to get the perfect chop:
Grilling Thin Pork Chops: Thin chops should be grilled hot and fast. This is really one you should step away from since thinner pork chops will cook so fast. The trick is to grill them like you would a steak, over an intense heat, flipping as little as possible. Preheat your grill to as hot a temperature as it will go. Place the chops on the grill and close the lid for 1 minute. Open the lid and rotate the chops 45 degrees without flipping. Close the lid for another minute. Now flip the chops over and close the lid again. After a minute rotate the chops 45 degrees and finish them off. With a hot, hot grill and thin chops you should have them off the grill in 4 to 5 minutes.
Grilling Thick Pork Chops: Thick chops need a slower heat to get them cooked without drying them out. What you do want to do however is sear the surface to get them cooking. Preheat your grill as high as it will go (if you are using charcoal build your fire hotter on one side for searing with a cooler side to finish them off on). Put the chops on the grill and close the lid. After one minute open the grill and flip the chops. Close the lid for one minute. Now turn down the heat on your grill to medium (or move the chops to the cooler side of your charcoal grill). Rotate the chops to get your cross hatch marks and let them cook for about 3 more minutes with the lid down. After this time flip the chops over and continue cooking for about 4 more minutes. It is best at this point to turn your grill down to its lowest setting (or close the vents on your charcoal grill). Grill until done and the internal temperature is 155-165 degrees.
(From BBQ.about.com)
These chops were a hit and I think I have found my one and only grilled pork chop marinade. We're going to experiment this on some steaks and see if we get the same result. 
So here you go a grilling recipe for you to try. And believe me you should try it!

Enjoy!!


Pork Chop Brine
1/2 Gallon Water
1/2 C. Kosher Salt
1/2 Tbsp. Seasoning Salt

In a large bowl add your ingredients and stir until dissolved. Place your pork chops in the brine. Cover and place in refrigerator for at least 2 hours up to 8.
Once they are done soaking, drain the brine and give your chops a quick rinse. Then add to your favorite marinade.

Tender Grilled Pork Chops
*Serves 4 
4 boneless pork loin chops
1/4 cup olive oil

2 1/2 tablespoons soy sauce
1 teaspoon steak seasoning (such as Montreal Steak Seasoning or make your own*)



Mix olive oil, soy sauce and steak seasoning ingredients in a small bowl and pour into a one-gallon resealable plastic bag. Add the pork chops and set the bag in a baking dish in a way that the pork chops get a healthy dose of the marinade (it may be advantageous to flip the bag over halfway through the marinating time). Marinate in the refrigerator for 3-8 hours (no more than 8). Heat the grill to medium and grill the chops 6-8 minutes per side (depending on how thick they are) until they are no longer pink in the center. Remove the chops from the grill and tent them with foil and allow them to rest for 5-7 minutes.  Serve and Enjoy!!

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