Grilling Tips For Pork Chops

Grilling Pork Chops

Pork chops are easy to grill.

The only thing one has to worry about is to keep them from drying out. The trick lies on the thickness of the chops. Thin chops (any cuts less than 1”) are to be grilled quicker because they dry out faster. Thick chops (cuts 1” – up) are to be grilled slower and cook through the middle to avoid drying. Right after getting thin or thick chops off the grill, place them in a plate and cover loosely with foil for 5 – 10 minutes to loosen up the meat and let the juices flow.

  • For Thin Pork Chops
    • Marinate thin cuts with Italian dressing that contains water, oil, vinegar, herbs and spices for 30 minutes. Marinades add flavors to the meat while protecting it from the intense heat and to tenderize meat.
    • Grill them like you would a steak, over an intense heat with minimum flipping for 4 -5 minutes. Preheat your grill to its hottest temperature. Place the chops on the grill and close its lids. After 1 minute, rotate the meat 45 degrees and close the lid. After another minute, flip the thin chops over and close the lid. After 1 minute, rotate 45 degrees.  After 1 more minute, your grilled pork chops are cooked.
  • For Thick Pork Chops
    • Brining thick pork chops is the best way to add moisture to the meat. Brining is a combination of 1 tbs. salt to a cup of water. Soak thick pork chops for about 2 – 4 hours. Rinse the chops and remove excess salt.
    • Preheat your grill to its hottest temperature. Place the chops on the grill and close the lid. After 1 minute, flip it over and close the lid. After 1 minute, adjust the heat to medium. Rotate thick pork chops 45 degrees and cook for about 3 minutes. Adjust the heat to low. Flip the pork chops and cook for 4 more minutes.

Best Side Dishes With Pork Chops

Pork Chops Side Dishes

Nothing beats pork chops! They’re easy to prepare, yummy and versatile. Fry them, grille them or bake them, however way you want your chops done there are endless spices, sauces and side dishes that go perfectly well with the cuts. Top off your cooked pork chops with mouth-watering side dishes. There sure is a feast where pork chops are served.

Pork chops go well with almost anything: beans, corns, peas, pasta, almost any greens, rice, potatoes, apples and many more. Below is a list of the best side dishes for pork chops:

  • Coleslaw –In a bowl mix ¼ cup sugar, ¼ cup milk, ½ cup sweet mayo, 1/g cup buttermilk, 1 tbs. apple cider vinegar, 1 ½ tbs. lemon juice, salt and pepper. Blend until mixture is smooth. Combine mixture with chopped or julienned 8 cups of cabbages and ¼ cup red carrots. Combine all ingredients will. Serve chill.
  • Scalloped Potatoes – Alternate potatoes, onions, ¼ tsp. pepper, 1tsp.salt and 4 tsp. flour in a dish. Pour heated lowfat milk over the dry mixture. Bake at 350 degrees F for 1 hour.
  • Macaroni and Cheese – In 1 ½ quart casserole mix 2 cups shredded cheddar cheese, 1pint and ½ cup milk, 3 T. melted butter or margarine, ½ tsp. salt and ¼ tsp. pepper. Bake uncovered at 350 degrees F for 1 hour.
  • Mashed Potatoes – Chop 5 pounds peeled potatoes into small cubes. Pour enough water to cover the potatoes and boil for 20 minutes. Drain water and mash potatoes. Add 8 ounce or 1 small pack of cream cheese, small container of French dip, salt and pepper to taste. Mix well.
  • Corn Casserolle – Mix 1 can creamed corn, 1 can drained white corn (save liquid), 1 stick melted butter or margarine, 1 small container sour cream, 1 box Jiffy corn bread mi and half of the saved white corn liquid. Bake uncovered for 1 hour at 350 degrees F.

How To Properly Marinate Pork Chops

Whether boneless, bone-in, rib or loin chops, grilled, baked or fried, pork chops are guaranteed to be crowd pleasers. Marinades are best for succulent, tenderize and flavourful pork chops. It is a process of immersing the chops in a solution of oil, water, vinegar, your choice of spices and herbs to tenderize and protect meat from intensive heat. The process should take long hours to serve its purpose and is best done overnight.

There are many marinade recipes that one can find in the internet. Because its primary purpose is to tenderize meat, marinade solutions must always consist of acidic ingredients like vinegar, wine, soy sauce, lemon juice, pineapple juice or anything acidic that you would opt for to soften the meat. You may then add your choice of herbs, spices, seasonings and other ingredients to flavour your chops.

To properly marinate pork chops, you must first clean and rinse the cuts.

Mix all the ingredients and soak meat in a heavy zip-top plastic bag with air squeezed out. If you have a great number of pork chops to marinate, soak pork chops into the solution in a glass container covered tightly by cling wrap. If you can, do it in individual plastic bag for every chops. Start marinating the night before and place it in the refrigerator overnight. Do note, marinade works best with flat meats. Using plastic bags, you can turn it often to make sure all surfaces benefit from the marinade.

Do not reuse or use leftover marinade from other food.

Never use juices from raw meat or fish as a sauce that may contain bacteria, unless boiled several times. It is ok to marinate in plastic, stainless steel and glass containers. But never marinate in foil or aluminium containers because the chemical reaction could spoil the pork chops.