Grilled Pork Chop

[Fanatical Meat]

Sorry no pictures. I grilled a boneless pork chop today, used a simple brine for about 2 hours then dried it off and put it on a hot grill.
Wow it was much better than I expected, I think the brine was key however it was slightly salty maybe I should rinse then dry before grilling.

 

[Childs]

The key to a good pork chop is using pork butt or shoulder chops. No brine necessary.

 

[Fanatical Meat]

The key to a good pork chop is using pork butt or shoulder chops. No brine necessary.

Aren't those parts kind of fatty? Not that its a bad thing.

 

[quackagator]

Use a marinade called Grill Mates. Pierce chops and mrinade for an hour or longer YUm

 

[Childs]

Aren't those parts kind of fatty? Not that its a bad thing.

Yeah, basically pork dark meat. Pork butt chops are also called pork butt steaks. Or called pork shoulder butt steaks/chops. Any way you name it they have good pork flavor and stay tender and juicy.

 

[QueBert]

The key to a good pork chop is breading & deep frying it. No brine necessary.

FTFY

 

[Childs]

FTFY

Yeah, but you still should use shoulder or butt chops!

 

[Xellos2099]

Yeah, basically pork dark meat. Pork butt chops are also called pork butt steaks. But both have good pork flavor and stay tender and juicy.

Where can i find them? Pork Chop over at costco are pretty horrible nowsday

 

[Childs]

Where can i find them? Pork Chop over at costco are pretty horrible nowsday

Sometimes you see them in Safeway, but the place that always seems to have it is Walmart Grocery/Neighborhood Market.

 

[Fanatical Meat]

Use a marinade called Grill Mates. Pierce chops and mrinade for an hour or longer YUm

I might do something similar next time. I know you can add stuff to the brine.
Brining it really kept it moist but I was still able to cook it thoroughly (rare pork or chicken freaks me out)

 

[DigDog]

i've taken to cutting diamonds on pork and cooking it quickly (yes, i know about raw pork = death. i play minecraft.), keeps juicy and tastes great.
just take a sharp knife, make small incisions on each side, the meat will cook much faster.
downside is that by the time the meat is cooked, the fat is still raw, so you need to cut it out.
or, option B, beat it to a think slice, and coat it with egg + breadcrumbs, and fry it.

 

[Captante]

ttiwwp.


(although it did succeed in making me hungry!)

 

[MongGrel]

You've reminded me we have some pork tenderloin up in the freezer.

I haven't had a breaded pork tenderloin sandwich in awhile, going to thaw them out and pound the hell out of em awhile

Ya gotta keel over sometime I guess.

 

[Fanatical Meat]

ttiwwp.


(although it did succeed in making me hungry!)

I'll do it again soon, I'll post pics but its pretty plain looking.

 

[Iron Woode]

i've taken to cutting diamonds on pork and cooking it quickly (yes, i know about raw pork = death. i play minecraft.), keeps juicy and tastes great.
just take a sharp knife, make small incisions on each side, the meat will cook much faster.
downside is that by the time the meat is cooked, the fat is still raw, so you need to cut it out.
or, option B, beat it to a think slice, and coat it with egg + breadcrumbs, and fry it.

or option C:

grill the chops in your broiler. 8 mins one side and 4-5 on the other. perfectly done and juicy.

 

[Captante]

I'll do it again soon, I'll post pics but its pretty plain looking.

We'll be the judge of that!

 

[skyking]

I like an old fashioned thin sliced chop in a pan with high heat. Crispy dark edged goodness.

 

[Fanatical Meat]

i've taken to cutting diamonds on pork and cooking it quickly (yes, i know about raw pork = death. i play minecraft.), keeps juicy and tastes great.
just take a sharp knife, make small incisions on each side, the meat will cook much faster.
downside is that by the time the meat is cooked, the fat is still raw, so you need to cut it out.
or, option B, beat it to a think slice, and coat it with egg + breadcrumbs, and fry it.

Try what I did
2 cups water
3 tbs salt
1 tbs sugar
Let it sit about 2 hours in fridge
**needs to be heated to dilute add pork when its cooled**

Dry it well throw it on hot grill, I'm sure it was cooked rare after 5 minutes a side, I kept it on last longer. Again I liked how it was thoroughly cooked but still moist

 

[SunnyD]

FTFY

While breading and deep-frying it tends to be the way people expect a pork chop done, the best chop I had was when I grilled it. I never realized how much flavor a chop actually has when you actually take off all the shit that people hide it in and cook it right.

 

[purbeast0]

i've been getting these variety packs of chops from the store every week the past months. sometimes we have the ones that are fatty vs. the ones that aren't. either way, i try to always cook them on the grill because they taste a billion times better than cooking them inside.

last night i cooked some of the fatty ones out on the grill and they were oh so delicious. been sitting in some marinade my wife threw together since tuesday.

 

[purbeast0]

Try what I did
2 cups water
3 tbs salt
1 tbs sugar
Let it sit about 2 hours in fridge
**needs to be heated to dilute add pork when its cooled**

Dry it well throw it on hot grill, I'm sure it was cooked rare after 5 minutes a side, I kept it on last longer. Again I liked how it was thoroughly cooked but still moist

i cook my chops for about 3-3.5 minutes per side on the grill on med/high heat. so tender and juicy with the nice seared outside.

 

[Fritzo]

The key to a good pork chop is using pork butt or shoulder chops. No brine necessary.

Grilled chops should be lean meat. Those cuts will taste "porky" and turn some people off. They're better for barbecuing or slow roast/braising.

Grilling a pork chop perfectly is actually very simple- no brine needed. All you need is a VERY hot surface (500F+), a loin chop, and coat the chop with salt and pepper (and maybe rosemary if you like it). Sear each side for 4-5 minutes, and you're done.

If you want, immediately glaze it with a sweet or savory sauce (sweet sauces will give it a shiny "sheen"). If you did it right it should look similar to this:

 

[Fanatical Meat]

Grilled chops should be lean meat. Those cuts will taste "porky" and turn some people off. They're better for barbecuing or slow roast/braising.

Grilling a pork chop perfectly is actually very simple- no brine needed. All you need is a VERY hot surface (500F+), a loin chop, and coat the chop with salt and pepper (and maybe rosemary if you like it). Sear each side for 4-5 minutes, and you're done.

If you want, immediately glaze it with a sweet or savory sauce (sweet sauces will give it a shiny "sheen"). If you did it right it should look similar to this:

Mine looked like the bottom of the first one on the plate. I used the lean cut.
Next time I'll add this to the brine

 

[Fritzo]

Mine looked like the bottom of the first one on the plate. I used the lean cut.
Next time I'll add this to the brine

Don't add that until the end. The sugar in it will make it turn black if you grill it. You could do a "reverse sear", which is a slow cook and then a high temp grill though.

 

[Fanatical Meat]

Don't add that until the end. The sugar in it will make it turn black if you grill it. You could do a "reverse sear", which is a slow cook and then a high temp grill though.

I was thinking about skipping the added sugar and using half of this bottle it would be 14 grams of sugar which is about a table spoon correct?