|06-25-2019 03:01 PM|
I have done this many times with boneless, skinless, (tasteless) chicken breasts, too.
I usually just lightly salt, pepper, and garlic powder and leave it get tacky in a baggie on the counter while the charcoal heats up. Cook indirect until 140* and do a quick sear of both sides over direct fire. We can and should eat pork cooked to 145 without a problem. DO NOT cook to 160* like we were all told would "cook out the worms". Although still tasty, usually very dry.
|06-24-2019 02:03 PM|
marinate overnight in Worcestershire Sauce. Sea Salt and black pepper,Charcoal. Charcoal grill medium heat until 140-145.
I have a pellet smoker and find that thick cut chops don't take the smoke very well unless they are on for a couple hours.
|06-24-2019 09:52 AM|
|06-23-2019 06:04 PM|
Big, fat, bone in Iowa Chops on the grill. I use a honey mustard glaze recipe that I found 20+ years ago and never disappoints. I just brush the glaze on after I have turned the chops and they have cooked for a few min on each side. You need to turn down the heat once you start brushing them and turn them often as the sauce does have honey and will burn. I usually double the recipe and keep some of the glaze to dip the chop in if people so desire. Can also use it as a jus and make left over pork chop sandwiches to dip in it. Some time ago, the White wine Worcestershire sauce became unavailable, so I have used regular Worcestershire with little difference in taste.
Hone Mustard Glaze:
1/4 cup Honey
2 Tablespoons Dijon style mustard
1 Tablespoon orange juice
1/2 teaspoon white wine Worcestershire sauce
1/8 teaspoon onion powder
Combine all in saucepan and bring to boil for about 2 minutes or until sauce starts to thicken slightly.
|06-20-2019 05:45 PM|
|06-19-2019 12:19 PM|
center cut fat pork chops......
sous vide, 135 degress for hour, in butter. then finish on the grill.
doesn't get any better than that, maybe a glass of scotch while grilling.
|06-19-2019 11:36 AM|
|bigwalleye1||late to the party, but i marinade them in a little soy sauce, schilling? hot shots, and garlic powder for an hour, then grill.|
|06-19-2019 09:18 AM|
if they are farm fresh chops, agreed. storebought i tend to get them to medium.
|06-18-2019 07:00 AM|
|pnnylfr||I also brine. Go to Epicurious and look up "grilled maple-brined pork chops". Grill to 145 then remove and let rest. I also use 1-3/4" - 2" chops. Get great results on charcoal(sear than indirect) but still trying to perfect for gas.|
|06-17-2019 07:24 PM|
|Mrmojo||Try brining them in dill pickle juice for a day or so. You cannot believe what a difference this makes. High heat on the grill til temp is 145|
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