With summer time being here, you want a good, tasty meal, but also one without a whole lot of preparation. Making grilled pork chops can be a meal like that. It’s very simple and also very tasty! Here is a guide to grilling pork chops.
First of all, you want to pick the pork chops at the market or butchers shop. You want to choose about an inch thick either boneless or with the bone (your preference). I have small children so I always opt for boneless pork chops.
For perfect pork chops, you will want to brine the pork chops. Soaking your pork chops in this mixture will help ensure that they are juicy and moist when you go to grill them. There area multitude of recipes. One simple one for two pounds of pork chops is:
Combine one half cup of Kosher salt, one half cup of brown sugar to two cups of hot water.
Stir well to dissolve the salt and the sugar and let cool. Next, add two cups of cold water and stir. Add seasonings of your choice. What seasonings you choose is actually up to you, and what style of meal you are going for. Some people choose garlic, shallots, cellery, fresh herbs, spices, pre-blended seasonings, or even some types of fruit juices.
If you are going for an Asian theme, try minced ginger, minced garlic and crushed hot pepper flakes.
For Italian, go with some garlic, basil, thyme, and rosemary.
My favorite is Caribbean style. My own recipe I use includes 2 cups of soy sauce, 1 1/2 cups of pineapple juice (save the pineapple rings for later!) mince a clove of garlic, 1/4 minced onion, and 1/3 cup of brown sugar. Very simple and very tasty!
You will want to refrigerate for up to twenty-four hours in a large gallon bag, and turn them every few hours to ensure that they get properly seasoned on both sides through.
Before you go to grill the pork chops, make sure you drain well.
To get ready to grill, preheat the grill to about medium.
Grill the chops, turning every few minutes and rotating as needed for cool and hot spots on your grill. Cook to an internal temperature of 140F or (60C) and let rest on a foiled covered platter for five minutes before actually serving. Be careful not to over-cook. Many people are afraid of under-cooked pork due to the parasites, but pork is bread so lean now they are virtually almost gone.
Some like to add a nice grilling glaze or other sweet sauce to their chops. If so you will want to add this sauce about five minutes before the chops are done.