Grilled Pork Chop

[SphinxnihpS]

This is the best recipe I have found.

Never get's old.:wub:

 

[Childs]

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.

Never understood that. If I'm eating pork I want it to taste like pork, not a flavorless piece of flesh. Using loin is like boiling bacon! Probably depends on what you grew up eating. Even for chicken we buy quarters or thighs, never breasts. And on a whole bird, the breast meat is always the last thing left.

 

[Mr.IncrediblyBored]

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

100% right. Most stores around here call them "country style ribs". They are cut from the blade end of the pork loin, either bone-in or boneless. I prefer the boneless as it's easier to cook evenly. The key is to look for the packages with the most dark meat and even marbling. Then grill on medium-high heat to a nice medium temp.

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.

Never once was anybody turned off by my pork (take that however you want).

 

[Denly]

I once had a big pork chop from up scale restaurant in Chicago dt, that thing must be 1"+ thick. It was so juicy, tender, well seasoned and cooker perfectly(slight pink) with perfect grill marks.

I am a pretty good home cook and I have been trying to replicate it for 10yrs now with no success, I also never had another one that good.

If anyone can point me to recipes that will be great.

 

[Ns1]

I once had a big pork chop from up scale restaurant in Chicago dt, that thing must be 1"+ thick. It was so juicy, tender, well seasoned and cooker perfectly(slight pink) with perfect grill marks.

I am a pretty good home cook and I have been trying to replicate it for 10yrs now with no success, I also never had another one that good.

If anyone can point me to recipes that will be great.

here's what I do on the pan, I see no reason why this would not work on the grill.

http://www.seriouseats.com/2014/03/the-food-lab-pork-chops-blah.html

here's my results on the pan:

http://forums.anandtech.com/showthread.php?t=2424229&highlight=pork

 

[GagHalfrunt]

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

No brine is necessary for any meat. You just have to cook chops well, if you overcook them they're leather. Done properly they're moist and succulent on their own.

 

[Denly]

here's what I do on the pan, I see no reason why this would not work on the grill.

http://www.seriouseats.com/2014/03/the-food-lab-pork-chops-blah.html

here's my results on the pan:

http://forums.anandtech.com/showthread.php?t=2424229&highlight=pork

:thumbsup:

Will try, thanks.

 

[DigDog]

here's what I do on the pan, I see no reason why this would not work on the grill.

http://www.seriouseats.com/2014/03/the-food-lab-pork-chops-blah.html

here's my results on the pan:

http://forums.anandtech.com/showthread.php?t=2424229&highlight=pork

wow .. i have never seen such pork chops. mine are emetic tiny useless little pork chops, like this

image for thickness of chop

 

[Ns1]

I go to a real butcher for cuts like that. You'll never find chops that thick from Costco or Safeway

 

[Iron Woode]

I go to a real butcher for cuts like that. You'll never find chops that thick from Costco or Safeway

I get 1" thick shoulder chops at my local Metro grocery store. Those are great because usually there is no bone. You can make a great pork chop bake with them too.

 

[Fanatical Meat]

To all that wonder what it looked like here it is. Simple brine hot grill tastes better than it looks.

Sides are spinach, corn and scalloped potatoes which didn't brown for some reason.

 

[Fritzo]

I once had a big pork chop from up scale restaurant in Chicago dt, that thing must be 1"+ thick. It was so juicy, tender, well seasoned and cooker perfectly(slight pink) with perfect grill marks.

I am a pretty good home cook and I have been trying to replicate it for 10yrs now with no success, I also never had another one that good.

If anyone can point me to recipes that will be great.

That was probably a pork loin medallion, and it's pretty simple:

1) A high heat flat surface is the key w/ a little peanut or saffron oil. 500F or higher.
2) Coat the pork with kosher salt and pepper (heavy on the salt, it creates the crust you're looking for)
3) Cook about 4-5 minutes on each side. You want the middle to hit 150F. People tend to overcook port due to old issues with diseases. Modern pork products are safe to eat at medium doneness or higher.

That should be it. The secret is the high heat. It sort of "melts" the salt and crisps up the fat/juices.

 

[Carson Dyle]

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

Yeah, pork these days is pretty tasteless. Boneless chops are great if you're looking for a nice lean cut of protein, but you need to add flavor.

I really like the McCormick Grill Mates spice mixes when cooking lean chicken and pork. I've never tried the marinades. I've had great results, in particular, with the Mesquite and Chipotle mixes.

 

[Kaido]

Grilled Pork Chop

Sorry no pictures.

 

[palmfire]

How do you grill these chops? Do you place it on direct heat and in the end move them over to indirect heat?

 

[Fanatical Meat]

Picture is above

 

[Fanatical Meat]

How do you grill these chops? Do you place it on direct heat and in the end move them over to indirect heat?

I get the grill real hot 7-10 min per side. They stay moist with the brining.
First time I added some soy sauce to the brine, it was nice but a tad salty. This time I kept it plain, next time I'll add something to the brine maybe Italian seasoning.